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Author:
Kevin Curry
Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
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Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
Ingredients for 6 servings
Substitution
Note
- ~3lb whole chicken (note: nutritional data calculated if skin is removed after cooking)
- Rub
- 1 1/2 tablespoons cumin
- 2 tablespoons smoked paprika
- 5 garlic cloves, minced using a microplane
- 2 tablespoons vinegar
- 2 teaspoons sea salt
- 2 teaspoons fresh cracked pepper
- 1lb Brussels sprouts, halved or quartered
- 1 medium (white) onion, roughly chopped
- 1 tablespoon olive oil
- generous pinch of sea salt & pepper
Step 1
If you have a day to spare, I recommend you try dry brining the chicken. Simply peel back the skin and rub salt under the skin on the breasts, thighs and legs. Refrigerate overnight. This will result in a crispier and even juicier chicken.
Step 2
Set oven or fire up your grill to 420F/216C.
Step 3
Pat the chicken dry with a paper towel.
Step 4
Mix together the ingredients for the rub. Then massage the chicken under the skin and on top with the rub. Be thorough – Peruvian chicken is very flavorful! Let it marinate at room temperature for 20 – 30 minutes.
Step 5
Toss the Brussels sprouts and onions in a bowl with olive oil, sea salt and pepper.
Step 6
Place the chicken on a metal rack set inside of baking tray. This is the ideal set up to capture the juices for gravy and so that the chicken doesn’t cook in oil/fat. Placing the sprouts around the chicken on the rack will also help them to be extra crispy.
Step 7
Roast for about 40 minutes, or until the internal temperature of the chicken reaches 165F/74C.
If needed, reduce the heat to 400F/204C if you see the veggies burning.
Step 8
Once the chicken has finished cooking, remove it from the heat then place a tent of foil over it to keep it warm while it rests.
Step 9
Enjoy with delicious Peruvian aji verde (salsa)!
Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
Kevin Curry
INGREDIENTS
- ~3lb whole chicken (note: nutritional data calculated if skin is removed after cooking)
- Rub
- 1 1/2 tablespoons cumin
- 2 tablespoons smoked paprika
- 5 garlic cloves, minced using a microplane
- 2 tablespoons vinegar
- 2 teaspoons sea salt
- 2 teaspoons fresh cracked pepper
- 1lb Brussels sprouts, halved or quartered
- 1 medium (white) onion, roughly chopped
- 1 tablespoon olive oil
- generous pinch of sea salt & pepper
INSTRUCTIONS
-
If you have a day to spare, I recommend you try dry brining the chicken. Simply peel back the skin and rub salt under the skin on the breasts, thighs and legs. Refrigerate overnight. This will result in a crispier and even juicier chicken.
-
Set oven or fire up your grill to 420F/216C.
-
Pat the chicken dry with a paper towel.
-
Mix together the ingredients for the rub. Then massage the chicken under the skin and on top with the rub. Be thorough – Peruvian chicken is very flavorful! Let it marinate at room temperature for 20 – 30 minutes.
-
Toss the Brussels sprouts and onions in a bowl with olive oil, sea salt and pepper.
-
Place the chicken on a metal rack set inside of baking tray. This is the ideal set up to capture the juices for gravy and so that the chicken doesn’t cook in oil/fat. Placing the sprouts around the chicken on the rack will also help them to be extra crispy.
-
Roast for about 40 minutes, or until the internal temperature of the chicken reaches 165F/74C.
If needed, reduce the heat to 400F/204C if you see the veggies burning.
-
Once the chicken has finished cooking, remove it from the heat then place a tent of foil over it to keep it warm while it rests.
-
Enjoy with delicious Peruvian aji verde (salsa)!
Nutrition per serving
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