Pollo a la Brasa (Peruvian Grill-Roasted Chicken)

Name: Pollo a la Brasa (Peruvian Grill-Roasted Chicken)
Yield: Serves 4
Cuisine: Latin America & Caribbean, Central & South American
Ingredients: , 1 (12-ounce) can beer, divided; 2 tablespoons finely grated, garlic; 2 tablespoons, lime juice; 2 tablespoons, soy sauce; 2 teaspoons, table salt; 2 teaspoons, yellow mustard; 1 teaspoon, pepper; 1 teaspoon, dried thyme; 1 teaspoon, ground cumin; 1 (4- to 4½-pound), whole chicken, giblets discarded; 1 cup, wood chips; 1 (13 by 9-inch), disposable aluminum roasting pan

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Appears in Cook's Illustrated July/August 2022

Main Courses

Latin America & Caribbean

Central & South American

Infused with garlic and spices, heady with wood smoke, and presented with lively sauces, pollo a la brasa is no ordinary bird.

SERVES4

TIME2½ hours, plus 24 hours marinating

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WHY THIS RECIPE WORKS

In Peru, maestros polleros, or poultry masters, make the wildly popular chickens known as pollo a la brasa by grill-roasting chickens on rotisseries that spin lazily over crackling wood fires to produce meat that's encased in tawny, paper-t...

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