This is THE authentic Peruvian roast chicken recipe with crispy skin, smoky spice rub, and the iconic aji verde green sauce that makes it legendary! Learn the secret beer marinade for juicy meat and how to blend the perfect spicy-creamy sauce. A Lima-style feast at home!
Yields: 6-8 servings
Prep time: 24 hours (marinating) + 30 minutes
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:
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons ají panca paste (can substitute with smoked paprika for a milder flavor, though the authentic flavor will be different)
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional, for a little heat)
- 1/4 cup roughly chopped fresh cilantro
- 1 tablespoon lime juice
Equipment:
- Large bowl or resealable plastic bag
- Roasting pan with a rack
- Kitchen twine (optional, for trussing)
- Meat thermometer
Instructions:
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels. This helps the skin crisp up during roasting. In a small bowl, mix the coarse salt and black pepper. Season the cavity of the chicken generously with the salt and pepper mixture.
Step 2: Make the Marinade
In a medium bowl, whisk together the soy sauce, red wine vinegar, vegetable oil, ají panca paste (or smoked paprika), minced garlic, cumin, oregano, paprika, black pepper, cayenne pepper (if using), cilantro, and lime juice 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 thoroughly inside and out. If using a bowl, turn the chicken several times to ensure even coating. Cover the bowl or seal the bag and refrigerate for at least 24 hours. This long marination is key to the authentic flavor.
Step 4: Preheat the Oven
Preheat your oven to 400°F (200°C). Position an oven rack in the center of the oven.
Step 5: Roast the Chicken
Remove the chicken from the refrigerator about 30 minutes before roasting to allow it to come to room temperature slightly, which helps with more even cooking. Place a roasting rack inside a roasting pan. Place the marinated chicken on the rack, breast-side up. You can truss the chicken with kitchen twine if desired, to help it cook more evenly and maintain a better shape.
Step 6: Cook the Chicken
Roast for 1 hour. After 1 hour, check the internal temperature of the thickest part of the thigh, avoiding the bone. The chicken is done when the internal temperature reaches 165°F (74°C). If the skin is browning too quickly, you can loosely tent the chicken with aluminum foil.
Step 7: Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest on the roasting rack for 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 hot. Pollo a la Brasa is traditionally served with large-cut French fries and a creamy aji amarillo sauce or a green aji sauce. A simple salad can also be a great accompaniment.
💡 Pro Tips
✔ 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
🌡️ Storage
- Fridge: Up to 4 days (tastes better the next day)
- Freeze cooked chicken: 2 months (sauce separately)
📊 Nutrition (Per Serving – ½ Chicken)
Calories: 650 | Protein: 54g | Carbs: 8g
Enjoy this classic Filipino Peruvian Pollo a la Brasa recipe!
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