Peruvian Grilled Chicken
Peruvian Grilled Chicken, or Pollo a la Brasa, is a family favorite with smoky, savory flavors and delightfully crispy skin. This dish brings juicy meat and a caramelized exterior that reminds you of traditional cooking.
Equipment
- Air Fryer
- Grill
- Mixing Bowl
Ingredients
Ingredients
- 1 kg Chicken cut into pieces, preferably thighs and breasts
- 100 ml Aji Verde Sauce for serving
- 30 ml Soy sauce for marinating
- 3 cloves Garlic minced
- 1 ts Cumin ground
- 1 ts Paprika smoked if possible
- 1 ts Black pepper freshly ground
- 1 ts Salt for seasoning
- 30 ml Lemon juice freshly squeezed
Instructions
- Prepare the marinade by mixing garlic, soy sauce, cumin, paprika, black pepper, salt, and lemon juice in a mixing bowl.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- When ready, preheat the air fryer to 200°C. Place the chicken pieces in a single layer in the basket and cook for approximately 25 minutes, turning halfway through, until the skin is crispy and the meat is cooked through.
- If grilling, preheat the grill and oil the grates. Place the chicken on direct heat, and grill for about 30 minutes, turning regularly, until cooked and golden brown.
- Let the chicken rest for a few minutes after cooking, then serve with Aji Verde Sauce.
Notes
Tip: Marinate the chicken overnight for the best flavor. Ensure the grill or air fryer is hot enough to achieve a crispy skin without overcooking the meat.