Pollo a la Brasa


  • Preparation: 20-25 minutes
  • Cook Time: 1.5 hours
  • Servings: 6


  • 1 whole chicken
  • 3 tablespoons of white wine
  • 4 tablespoons of white vinegar
  • 3 tablespoons of canola oil.
  • 2.5 tablespoons of garlic powder
  • 2 tablespoons of paprika
  • 2 teaspoons of pepper
  • 1.5 teaspoons of cumin
  • 1 teaspoon of salt
  • 1 lemon (prepare by squeezing the juice out of it and setting the juice aside)
  • 1 quart of cold water


  • In a bowl, combine the vinegar, wine, oil, garlic powder cumin, paprika, black pepper, and salt. Mix all the ingredients very well together.
  • Add the lemon juice that you set aside to cold the cold water.
  • Trim any fat off the chicken that you are able to.
  • Wash the chicken very well with the lemon water. Then place the chicken in a zip lock back.
  • Pour all the ingredients in the bowl into the zip lock bag all over the chicken.
  • Rub the mixture into the chicken with your hands being sure to cover every part.
  • Seal the zip lock bad and place in the refrigerator for at a minimum of 2.5 hours. (Do not keep in refrigerator for more then a full day)
  • Place the chicken on a rotisserie and preheat the grill.
  • Cook the chicken on the grill for approximately 1.5 hours at roughly 300 degrees Fahrenheit. Make sure before removing the chicken that is cooked all the way through.
  • This chicken can be served with a dipping sauce that can easily be prepared by mixing ½ cup of mayonnaise, 2 tablespoons of mustard and 2 tablespoons of lime juice.