Easy Venezuelan Roasted Chicken

Venezuelan Roasted Chicken Recipe – Pollo a la Brasa Venezolano

This Venezuelan Roasted Chicken tastes just as good as it looks! It’s zesty, garlicky, and makes a perfect weeknight or weekend dinner. I love that it delivers crispy skin, juicy meat, and a nice dinner to go with my super popular yucca fries and guasacaca. You will be blown away by how much you love the Venezuelan Roasted Chicken! It feeds a small crowd, looks impressive, and tastes amazing.

Venezuelan Roasted Chicken Ingredients

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). You’ll need:

A whole chickenFresh lime juiceVinegarCanola or vegetable oilGarlicGreen bell pepperRed onionSalt and black pepperSweet paprika (pimento dulce)SugarCumin

How To Make Roasted Chicken Venezuelan Style

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Vinegar: I recommend regular white vinegar. Fresh lime juiceSalt and black pepperDry oreganoGarlic: To make the mojo, you don’t need to peel and mince the garlic if you don’t want. Just crush them lightly with the flat of a knife and the heel of your hand; that will be enough to infuse the mojo with garlic flavor. Feel free to peel and mince the garlic if you like a strong garlic flavor.Fresh cilantro

1 – Prepare the marinade Place lime juice, vinegar, oil, garlic, bell pepper, onion, salt, sweet paprika, sugar, cumin, and black pepper in a small food processor or blender; blend until smooth. 2 – Marinade the Chicken Remove any excess fat and leftover pin feathers. Slightly loose the skin of the chicken with a spoon, if desired, so all the flavors of the marinade penetrate the chicken. Pat dry the chicken and place it in a gallon zip-top freezer bag. Add the marinade to the chicken and refrigerate for at least 2 hours or up to overnight. 3 – Place chicken in a roasting pan 4 – Roast Roast in the preheated oven for 20 minutes. After 20 minutes, reduce the temperature to 350º F/ 180º C and continue roasting until the chicken reaches an internal temperature of 165º F, about 1 hour, 10 minutes. Baste the chicken halfway through cooking. Pro Tip: If the chicken is getting too brown to your taste, cover the top with foil, leaving space between the top of the chicken and the foil tent for heat circulation. 5 – Make the Mojo It’s super easy to make! You don’t even need to peel the garlic, just crush them lightly with the flat of a knife and the heel of your hand. Then place all the ingredients in a small bowl and mix to combine. You can make the mojo ahead since it gets better with time!

Roasted Chicken Internal Temperature

Roast the chicken until reaches an internal temperature of 165º F. This is the meat thermometer I used while roasting in the oven.

Air Fryer Roasted Chicken

Yes! preheat the air fryer to 350 for 5 minutes. Transfer the chicken to the air fryer basket breast-side up. Air fry for about 25 minutes, until the top of the chicken, is browned, then flip over, and cook for 25 minutes, until golden and crisp and brown all over and it reaches an internal temperature of 165º F.

Serving Ideas

The best way to complete this chicken is to add some yucca and guasacaca to the side. Of course, white rice, black bean, and plantains would be a wonderful combination too.

Storing Instructions

Store: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat: Reheat chicken either in an oven preheated to 350º F, or in the microwave in 30-second increments until warmed through.