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Dinner, Mains, Poultry, Roast

Pollo a la Brasa

Pollo a la Brasa
Dimity Jones
Total time: About 1 ½ hours, plus overnight marinating time | Serves 2 to 3 as a main course

Pollo a la brasa

  • ¼ cup soy sauce
  • 2 tablespoons gochujang (Korean red chile paste)
  • 2 tablespoons olive oil
  • Juice of 3 limes
  • 5 garlic cloves
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked hot paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole chicken (about 2 ½ pounds, preferably organic)
  • Green Aji Sauce (see recipe below), for serving

Step 1In a food processor, combine the soy sauce, gochujang, olive oil, lime juice, garlic, ginger, cumin, paprika, oregano, rosemary, salt and pepper, and puree until smooth.

Step 2Place the chicken in a large casserole dish. Using your finger, loosen the skin of the chicken over the breasts and thighs. Rub some of the marinade under the skin, then rub any remaining all over the whole chicken. Cover and refrigerate the chicken at least 8 hours or overnight.

Step 3Remove the chicken from the refrigerator 30 minutes before putting it in the oven. Heat the oven to 450 degrees.

Step 4Transfer the chicken to a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350 degrees and continue cooking the chicken until the skin is dark and caramelized, about 45 minutes. To test for doneness, insert a knife into the chicken where the thigh bone meets the backbone; if the juice runs clear, the chicken is ready. Let the chicken rest for 10 minutes before carving.

Step 5Serve the chicken with the green aji sauce on the side.

Green Aji Sauce

  • 1/4 cup olive oil
  • 1/4 cup mayonnaise
  • 3 seeded and stemmed jalapeño peppers
  • 3 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1 bunch cilantro

Step 1In a blender, combine 1/4 cup olive oil, 1/4 cup mayonnaise, 3 seeded and stemmed jalapeño peppers, 3 garlic cloves, 1/2 teaspoon kosher salt, and 1 bunch cilantro, and puree until just smooth (be careful not to over-mix, or the sauce may break). Transfer to an airtight container and refrigerate until ready to use or up to 1 week. Makes about 1 cup sauce.

Note: Adapted from a recipe in ”Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine” by Edward Lee.


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