This Peruvian-inspired roast chicken from Tanta chef Giancarlo Valera achieves the holy grail of crisp, burnished skin and succulent meat thanks to a saltwater brine and a flavorful marinade combining soy sauce, cola, and a paste made from fiery ají amarillo chiles.
Giancarlo Valera’s Pollo a la Brasa
Active Time:25 minutes
Total time:6 hours 40 minutes
|2 qts.||Cold water|
|3 Tbsp.||Kosher salt|
|1||Amish chicken (about 3 lbs.)|
|¼ cup||Ají amarillo paste (available in the international section of most grocery stores)|
|3 oz.||Soy sauce|
|1 tsp.||Dried oregano|
|½ tsp.||Freshly ground black pepper|
|3 oz.||White vinegar|
|2 oz.||Lager or Pilsner beer|
Combine water and 2½ tablespoons salt in a large, deep bowl. Stir to dissolve the salt. Add the chicken.
Refrigerate for 2 hours.
Rinse the chicken with fresh water and pat dry.
Purée ají amarillo paste, garlic, soy sauce, oregano, cumin, pepper, vinegar, and remaining salt in a blender until smooth.
Stir in cola and beer. Place chicken in a gallon-size resealable freezer bag, add the marinade, and seal.
Massage it all over the bird, set it in a large bowl, and refrigerate for 3 hours.
Heat the oven to 350 degrees.
Remove the chicken from the marinade and pat dry. Place the chicken on a sheet pan, breast side up.
Roast for about 1 hour, or until a thermometer reads 165 degrees when inserted into the thickest part of the thigh. Let the chicken rest, tented with foil, for 15 minutes before carving.
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