Smoked Paprika and Ancho Peruvian Rotisserie Chicken recipe shared by Rebecca Myers from RawSpiceBar.
One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground ancho chiles as well as olive oil and lime juice. The key to this dish- which can now be found in major cities around the world- is in the spice blend and marinade. Marinade for at least 6 hours for a smoky, rich and perfectly browned roasted chicken.
- RawSpiceBar's Peruvian Spice Rub
- 6 pound whole chicken
- 4 tbsp extra virgin olive oil
- 1/3 cup lime juice
- 5 garlic cloves, crushed
- 1 1/2 tbsp kosher salt
- 3 tsp sugar
- Combine the lime juice, olive oil, salt, garlic cloves, sugar and RawSpiceBar's Peruvian Spice Rub in a blender or mini food processer. Blend until smooth.
- Remove giblets from inside of chicken and pat outside dry with paper towels.
- Place in a bowl breast side up with legs facing toward you. Loosen skin from the flesh and spoon 2/3 of the marinade under the skin. Rub the rest over the top.
- Place chicken in a bowl and refrigerate at least 6 hours.
- Adjust oven to lower-middle position, preheat to 425 F. Line roasting pan with aluminum foil. Tie chicken legs together with kitchen string.
- Roast chicken for 20 minutes, until the skin is golden, and then turn the heat down to 375 F. Roast for about an hour, or until the deepest part of the breast is 140 F.
- Tent chicken with foil and let rest for about 20 minutes. Transfer to a cutting board and carve chicken. Serve with RawSpiceBar's aji amarillo potatoes.