Entree: Venezuela – Northern Culinary Region – Pollo a la Brasa (Marinated, rotisserie-style roasted chicken with a deep savory and smoky spice profile)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 4 hrs 15 min

Total 5 hrs 30 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 6 cloves garlic, minced
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (2 g) annatto powder, optional for color
- 1 medium onion, sliced (for roasting cavity and pan)
- 1/2 cup (120 ml) low-sodium chicken broth (for pan basting and gravy)
- Optional garnish: chopped fresh cilantro or parsley

Instructions

1. In a bowl, combine minced garlic, soy sauce, vinegar, oil, lime juice, cumin, smoked paprika, oregano, black pepper, salt, brown sugar, Worcestershire sauce, and annatto oil or powder if using. Whisk to make a smooth marinade.
2. Place the whole chicken in a large zip-top bag or a roasting dish. Rub the marinade thoroughly over and under the skin and inside the cavity. Add the sliced onion to the cavity and around the bird. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
3. Remove the chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 425°F (220°C). Position a rack in a roasting pan and pour 1/2 cup (120 ml) chicken broth into the pan to keep drippings moist.
4. Tie the legs together with kitchen twine and tuck the wing tips under the body. Place chicken breast-side up on the rack over the pan of broth and onions.
5. Roast at 425°F (220°C) for 20 minutes to set the skin, then reduce heat to 375°F (190°C). Roast an additional 40–50 minutes, basting every 15 minutes with pan juices, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is deep golden-brown.
6. Remove the chicken from the oven and let rest for 10–15 minutes before carving. Skim fat from pan juices and spoon over the carved chicken, or reduce the pan juices over medium heat to make a quick gravy.
7. Carve and serve with traditional accompaniments such as fried plantains, roasted potatoes, or white rice, and garnish with chopped cilantro or parsley if desired.