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Pollo a la brasa
Lay the chicken breast side down and cut out the backbone with kitchen scissors or a heavy knife. Turn it over and press hard on the breastbone to flatten it. Loosen the skin over the breast and thighs with your fingers.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pollo a la brasa take?
9 hr 15 min all in — 20 min prep, 55 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board, Blender, Oven, Baking tray.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
How much soy sauce?
3 tbsp of Soy sauce.
What can I use instead?
Ají panca paste → 1 tbsp smoked paprika and 1 tsp chilli powder. Close in colour, smokier and less fruity. Dark beer → Extra soy sauce and water. The beer adds depth and colour. Without it, use 1 tbsp more soy and 2 tbsp water.
Any tips from this recipe?
Thick-cut chips are the usual side. A tray of oven chips can go in under the chicken for the last 35 minutes. The ají verde keeps three days in the fridge and goes with almost anything grilled.
Can I prepare this ahead?
Uncover it for the last few hours in the fridge. Dry skin browns better.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.