Grill & BBQ
Pollo a la Brasa – grilled version
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A whole chicken with Ají-Amarillo marinade from the grill or rotisserie. Breast and leg are each checked with a thermometer.
Timing
- Preparation: 25 min.
- Marinate in the fridge: at least 2 hours.
- Cooking time: 75 minutes
- Minimum core temperature for poultry: 74 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 495 kcal
- Protein
- ≈ 42.1 g
- Carbohydrates
- ≈ 0.7 g
- Fat
- ≈ 35.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 425–560 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.4kg whole chicken · ≈ 910 g · Edible amount without bones or shells
Hähnchen ganz, entbeint, mit Haut, roh (V414100)
Starting amount × assumed fraction (calculation scenario): 1400 g × 65% = 910 g
Varied quantity range: 770–1050 g - 2 tablespoons Ají Amarillo paste · ≈ 30 g · Assumed quantity / reference product
Aji paste comparison: pepper/paprika/water 80/10/10 (MODEL:AJI) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 2 tablespoons lime juice · ≈ 30 g · Assumed quantity / reference product
Limettensaft (F602600) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
Not included in the base calculation
- 1 tsp ground cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- 1.5 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.4kg whole chicken
- 2 tablespoons Ají Amarillo paste
- 2 tbsp oil
- 2 tablespoons lime juice
- 3 cloves of garlic
- 1 tsp ground cumin
- 1.5 tsp salt
Instructions
- Pat chicken dry; Mix the paste, oil, lime, garlic and spices and apply all over.
- Marinate refrigerated for at least two hours; Place on a suitable rotisserie spit or lay flat on a grill grate.
- Cook evenly over indirect heat of around 175-190°C.
- Measure at least 74°C in the thickest part of the breast and leg without contact with the bone.
Tips
- Grill device: rotisserie/grill
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: When using a rotisserie spit, make sure it is securely fastened and the load is balanced.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
