Peruvian Grilled Chicken (Pollo a la Brasa)

Ingredients for Peruvian Grilled Chicken (Pollo a la Brasa)

• 80ml soy sauce

• 2 tablespoons fresh lime juice

• 5 garlic cloves

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1/2 teaspoons dried oregano

• 1 tablespoon vegetable oil

• 1 whole chicken (about 1.6kg), quartered

• Accompaniment: lime wedges

How to make Peruvian Grilled Chicken (Pollo a la Brasa)

Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoons pepper, and oil in a blender.

Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.

If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.