Bring Peru’s bold, smoky flavors to your kitchen with this easy Pollo a la Brasa recipe! This juicy, spice-packed roasted chicken is marinated in a blend of garlic, cumin, paprika, soy sauce, and lime juice, then cooked to perfection with crisp, golden skin and tender meat. Traditionally rotisserie-roasted, this version is oven-friendly and pairs beautifully with aji verde sauce, fries, or salad for a full Peruvian feast.
⭐ Why This Recipe Stands Out
✔ 3-day marinade for maximum flavor penetration
✔ Oven or grill method (no rotisserie needed)
✔ Includes the famous green sauce (aji verde)
Yields: 6-8 servings
Prep time: 20 minutes (plus marinating time)
Cook time: 1 hour 15 minutes – 1 hour 30 minutes
Ingredients:
For the Chicken:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons coarse salt
- 1 tablespoon freshly ground black pepper
For the Marinade:
- 4 cloves garlic, minced
- 2 tablespoons Ají Panca paste (or 1 tablespoon smoked paprika mixed with 1/2 teaspoon cayenne pepper)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
Equipment:
- Large bowl or resealable plastic bag
- Roasting pan with a rack OR rotisserie
- Kitchen twine (optional, for trussing)
- Meat thermometer
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels. This helps the skin crisp up during roasting. Season the cavity of the chicken generously with coarse salt and black pepper.
Step 2: Make the Marinade
In a medium bowl, combine the minced garlic, Ají Panca paste (or smoked paprika and cayenne), vegetable oil, soy sauce, red wine vinegar, ground cumin, dried oregano, black pepper, and turmeric. Whisk until well combined.
Step 3: Marinate the Chicken
- Place the chicken in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring it is coated evenly, both inside and out, and under the skin if possible.
- Refrigerate the chicken for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
Step 4: Preheat the Oven
Preheat your oven to 400°F (200°C). If using a rotisserie, set it up according to the manufacturer’s instructions.
Step 5: Roast the Chicken (Oven Method)
- Remove the chicken from the refrigerator about 30 minutes before roasting. Place the chicken on a roasting rack set inside a roasting pan. You can truss the chicken with kitchen twine for more even cooking, if desired.
- Pour about 1 cup of water into the bottom of the roasting pan (this helps create steam and prevents drippings from burning).
- Roast for 1 hour, then reduce the oven temperature to 375°F (190°C) and continue roasting for another 15-30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
Step 6 (Alternative: Rotisserie Method):
- Skewer the marinated chicken onto the rotisserie rod, securing it tightly. Follow your rotisserie oven’s instructions for setup and cooking time. The chicken is usually done when the internal temperature reaches 165°F (74°C), which can take approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken and the rotisserie.
Step 7: Rest the Chicken
- Once the chicken is cooked, remove it from the oven or rotisserie and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Step 8: Carve and Serve
Carve the chicken and serve it hot with your favorite Peruvian sides, such as French fries, salad, and Aji Verde (green sauce).
💡 Peruvian Chef Secrets
✔ No aji panca? Use 1 tbsp smoked paprika + 1 tsp chipotle powder
✔ Extra crispy skin: Pat dry before cooking
✔ Beer substitute: Use 1 tbsp sugar + 2 tbsp water
🍽️ Serving Suggestions
- With tallarines verdes (Peruvian pesto pasta)
- Side of solterito salad (beans & corn)
- Pisco sour cocktail to drink
🌡️ Storage
- Fridge: 4 days (tastes better the next day)
- Freeze cooked chicken: 2 months (sauce separately)
📊 Nutrition
Calories: 650 | Protein: 54g | Carbs: 8g
Enjoy your delicious homemade Peruvian Pollo a la Brasa!
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