Peruvian · Keto
Pollo a la Brasa
Inspired by Peruvian cuisine, this keto dinner is prepared with whole chicken and aji amarillo. Low carb, maximum flavor!
Halal-friendly Medium
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 3
1g Net carbs
19g Protein
18g Fat
246 Calories
Per serving
Ingredients
- 300 g whole chicken
- 50 g aji amarillo
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp spices
Method
- Combine the aji amarillo, garlic, cumin, and spices in a bowl and blend or mash into a smooth marinade paste.
- Rub the marinade thoroughly over the entire surface of the whole chicken, ensuring it penetrates under the skin for maximum flavor.
- Allow the chicken to rest with the marinade for the full 10-minute prep time so the aji amarillo and spices can permeate the meat.
- Preheat a grill or oven to 200°C (400°F) and place the marinated whole chicken on the grate or a roasting rack.
- Cook the chicken for 20 minutes, turning once halfway through to achieve an even, caramelized crust on all sides.
- Check that the thickest part of the chicken reaches an internal temperature of 75°C (165°F) before removing it from the heat.
- Allow the chicken to rest for 5 minutes before carving and serving so the juices redistribute evenly throughout the meat.
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