RECIPE: Pollo a la Brasa

Ambassador and pitmaster Daniel Castillo shared his famous Pollo a la Brasa recipe with us! Check it out:  

Marinade

- 5 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tbsp lime juice
- 1 tbsp aji amarillo paste
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 2 tsp black pepper
- 1 tbsp kosher salt
- 1 tbsp sugar
- 2 tbsp neutral oil

Mix into a paste and coat the chicken thoroughly, including under the skin.

Chicken Prep

- 1 whole chicken (3.5–4.5 lb), spatchcocked

Marinate 12–24 hours. Remove from fridge 30–45 minutes before cooking.

Fire Setup

- Medium-hot coal bed (~400–450°F)
- Even heat with a small cooler zone if possible

Cooking

1. Oil the grates
2. Place chicken skin side up first; cook 20–25 minutes
3. Flip skin side down; cook another 15–25 minutes
4. Once skin side down, turn every 3–5 minutes to prevent burning

Manage flare-ups by moving the chicken as needed.

Doneness

- Breast: 165°F
- Thighs: 175–185°F

Finish

Rest 10 minutes before serving.

Optional: Lightly baste in the last 10 minutes with a mix of oil and a bit of the marinade.

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