Peruvian Roast Chicken with Garlic and Lime

Name: Peruvian Roast Chicken with Garlic and Lime
Yield: Serves 4
Cuisine: Central & South American
Ingredients: 3 tablespoons, extra-virgin olive oil; 1/4 cup lightly packed, fresh mint leaves; 2 tablespoons, kosher salt; 6 , medium garlic cloves, peeled and roughly chopped; 1 tablespoon, ground black pepper; 1 tablespoon, ground cumin; 1 tablespoon, sugar; 2 teaspoons, smoked paprika; 2 teaspoons, dried oregano; 2 teaspoons, finely grated zest and 1/4 cup juice from 2 limes; 1 teaspoon minced, habanero chile (see note); 1 (3 1/2-to 4-pound), whole chicken

75 comments

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Main Courses

Central & South American

Chicken

Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird with an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could create a similarly flavorful and tender roast chicken.

SERVES4

has video

WHY THIS RECIPE WORKS

Pollo a la brasa is one of the most beloved dishes in Peru. For our Peruvian Roast Chicken with Garlic and Lime recipe, we salted the bird and rubbed a flavorful paste all over the meat; this dried out the skin and jump-started our dish’s f...

This is a members' feature.