Kitchen & Bar

Kitchen & Bar · First run

Three moves. Then cook.

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01 · Tonight

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A finished dinner plate ready to serve
The plate

Dinner · 40 min · Amounts not specified

Peruvian roast chicken

Pollo a la brasa without the spit. Cumin, paprika, lime, a pile of garlic. Char the skin.

The sheet · 4 plates · 40 min

easy

Why tonight. Pollo a la brasa without the spit. Cumin, paprika, lime, a pile of garlic. Char the skin.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • chicken
  • lime
  • cumin
  • paprika
  • garlic

Good if you have them, fine if you do not: oregano.

Method

  1. Marinate in lime, garlic, cumin and paprika for at least four hours, and get some under the skin.
  2. Spatchcock it so it lies flat and cooks evenly, and dry the skin before it goes in.
  3. High heat and no basting. Basting is what makes skin flabby.
  4. Rest it fifteen minutes. The green sauce is made separately and served cold alongside.

Technique coach

What the method is trying to make happen

Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

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The technique underneath this

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Published minimums for what is in this

Published minimum internal temperaturesPoultry, whole or ground: 74°C, 165°F.Poultry, whole or ground74°C / 165°F40°C50°C60°C70°C80°C

These are published minimums, not doneness preferences and not a verdict about any particular piece of food. Ground meat sits above whole cuts of the same animal because grinding moves the surface through the middle — the species is not the reason.

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Why each of these is on the list

What the ingredients are actually doing

chicken
Two different foods depending on the cut.
lime
Sharper and more floral than lemon, and it fades faster — juice it the same hour you use it.
cumin
Earthy and slightly bitter, and it needs heat to open.
paprika
Color and a mild sweet pepper flavor, and it scorches into bitterness almost instantly.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

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