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Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 330
Protein 41g
Fat 14g
Carbs 10g
Total Time 1 hour 15 minutes

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Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts

Ingredients

Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
Ingredients for 6 servings

  • ~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
Steps
  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.
  2. Set oven or fire up your grill to 420F/216C.
    Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
  3. Pat the chicken dry with a paper towel.
  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.
  5. Toss the Brussels sprouts and onions in a bowl with olive oil, sea salt and pepper.
  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.
    Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
  7. Roast for about 40 minutes, or until the internal temperature of the chicken reaches 165F/74C.
    Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts
    If needed, reduce the heat to 400F/204C if you see the veggies burning.
  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.
  9. Enjoy with delicious Peruvian aji verde (salsa)!
    Peruvian Roasted Chicken (Pollo a la Brasa) & Crispy Brussels Sprouts

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Calories
330
Protein
41g
Fat
14g
Carbs
10g
Sodium
290mg
Fiber
3g
Sugar
2g