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Pollo a la Brasa | Peruvian Style Chicken




Pollo a la Brasa | Peruvian Style Chicken

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Today we're making boyaa laasa which is A traditional Peruvian recipe for Marinated crispy skinned roasted chicken And served with a hi sauce it's a true Flavor Explosion it's actually a fairly simple Process to make Bool laasa all you need Is time because the longer you marinate The chicken the more intense the flavor Let me show you how to prepare this First you're going to want to spatchcock The chicken this means cutting off the Column so you can lay it flat this helps Reduce the roasting or grilling time and It Cooks the chicken more evenly when You leave it uncut the breasts can dry Out a little while the legs don't become Fall off the bone tender you just take Heavy duty scissors or kitchen chairs And cut along the column on both sides Cutting through the ribs until you can Remove the column then slightly cut into The breast bone so the chicken can lay Really flat then set the chicken aside Side and now it's already time to Prepare the marinade grate or Crush 3 to Five clvs of garlic depending on their Size and add them to a Bowl then add 2 tbsp of low sodium soy Sauce 2 tbspoon of apple cider vinegar 1 Tbsp of oil 1/4 cup of dark beer 1 Tbspoon of lime Juice 1 tbsp of aam Mario paste and 1 Tbsp of akip Panka paste links to both

Of these ingredients are in the Description and lastly a teaspoon of Cumin a teaspoon of Rosemary half a Teaspoon salt and 1/4 teaspoon black Pepper now whisk all these ingredients Until they are well Combined now get your chicken and use Your fingers to lift the skin off the Meat but be very careful to not remove It you essentially just want to create Pockets for the marinade so it stays in Between the meat and the skin Now pour part of that marinade into the Pockets and squish it around a little Bit then place the chicken in a large Ziploc bag and pour the rest of the Marinade into the Bag Close the back airtight squeezing excess Air Out and then squish the marinade around So the whole chicken is covered Evenly place the chicken in the fridge For at the very very very least 2 hours But better longer in up to 12 hours then Take it out about 30 minutes before You're going to put it either in the Oven or on the grill uh so it can get Back up to room temperature and then Preheat your oven or grill to 400° fahit Now poo means chicken and Brasa means Coal so this chicken is meant to be Cooked on a coal Grill but really any Grill Works I personally am using a

Pellet grill and you can also make this On a rimmed baking sheet in the oven Anything Works once your oven or grill Is hot place the chicken op side down Breast side up directly on the grill not On Direct here but a little further away Drizzle the rest of the marinade over it And immediately close it to keep the Temperature consistent Grill the chicken In the close barbecue for 30 to 35 Minutes or until the internal Temperature at the thickest part of the Breast is 140 to 145° fah at that point We're going to flip the chicken onto the Breast side and then maybe Grill it for 2 to 3 minutes on direct heat you know Just to really crisp up the skin then Remove the chicken from the grill and Let it rest for at least 10 minutes Before you cut into it in my case Actually the chicken already fell Completely apart it I didn't even have To cut it into pieces and now you can Serve this for example with a salsa cya I have a full tutorial on how to make This or a he sauce the video that I made Last last week it is so delicious with This green magical sauce and it only Takes a few minutes to make so you have Plenty of time during the grilling Process to make your sauce I really hope You're going to try this recipe it's Incredibly delicious and if you do make The recipe please don't forget to snap a

Picture and show me I love seeing when You make any of my recipes and I'll see You with my next video Bye

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