Pollo a la Brasa Recipe. This is the classic Peruvian chicken dish that is slow roasted on a rotisserie in wood burning brick oven. Unfortunately not everyone has a wood burning brick oven so here we use the next best thing indirect heat from an outdoor grill. This chicken has rich deep flavors and is traditionally served with french fries.

1. Take a chicken and wash it inside and out. Place in a sealable plastic bag.
2. In a bowl combine the aji panca paste, huacatay paste, white distilled vinegar, dark beer, and soy sauce. Stir in the minced garlic, grated ginger, minced rosemary, cumin, salt, and black pepper.
3. Pour the mixture into the bag to coat the chicken inside and out. Seal the bag and place in the refrigerator for 8 hours or overnight.
4. Prepare your grill for indirect heat grilling (see notes). Place a piece of aluminum foil in the center of the grill.
5. Place the whole chicken on the aluminum foil in the center of the grill and roast for 30 minutes.
6. Flip the chicken breast side down onto a piece of aluminum foil and roast for 10 minutes.
7. Flip the chicken once again backside down and roast for 5 to 10 minutes longer or until the chicken thigh reaches an internal temperature of 170 to 175 degrees.
8. Remove from the grill and baste the chicken with the juices that accumulated on the aluminum foil. Allow to sit for 5 minutes before carving.

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Pollo a la Brasa Recipe. This is the classic Peruvian chicken dish that is slow roasted on a rotisserie in wood burning brick oven. Unfortunately not everyone has a wood burning brick oven so here we use the next best thing indirect heat from an outdoor grill. This chicken has rich deep flavors and is traditionally served with french fries.