Pollo a la Brasa

Method

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1. Stir the garlic, soy sauce, lime juice, vinegar, oil, cumin, paprika, ají panca paste, oregano, pepper and salt together in a small bowl.

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2. Spatchcock the chicken by cutting out the backbone with kitchen scissors and pressing the bird flat, breast up. Rub the marinade all over it and under the skin of the breast and thighs.

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3. Cover and refrigerate for at least 4 hours, or overnight.

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4. Heat the oven to 220°C / 425°F. Set the chicken, skin side up, on a rack over a roasting tin.

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5. Roast for 20 minutes, then lower the oven to 190°C / 375°F and roast for 45 to 55 minutes more, until the skin is deep golden and the thickest part of the thigh reads 74°C / 165°F.

   Mark done Start 45 min timer

6. Blend the jalapeños, coriander, mayonnaise, garlic, lime juice, water and salt until smooth.

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7. Rest the chicken for 10 minutes, carve it and serve with the green sauce.

   Mark done Start 10 min timer

Chef’s Tips

• Get the marinade under the skin. It is the only way to season the breast.
• Leave the chicken uncovered in the fridge for the last hour. The skin dries and crisps in the oven.
• Seed the jalapeños for a mild sauce and leave the seeds in for a hot one.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Thick-cut fries
• A crisp green salad
• Ají verde for dipping

Storage & Reheating

Keep leftover chicken in the fridge up to 3 days and reheat in a 190°C oven for 12 minutes. The sauce keeps 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.