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Brief Overview
Pollo a la Brasa is one of Peru’s most beloved dishes. It is the kind of meal that draws a crowd, whether at a family table or a bustling rotisserie. With its deep golden skin, smoky aroma, and juicy meat, it is comfort food that feels anything but ordinary.
This roasted chicken might look simple at first glance, but the flavour runs deep. The marinade is bold, the cooking method precise, and the result is something that leaves an impression well beyond the first bite.
Across Peru, it is more than a weekend staple. It is the go-to for celebrations, casual lunches, and quick dinners alike. No matter the occasion, Pollo a la Brasa delivers on taste, warmth, and shared experience.
What Is Pollo a la Brasa?
Pollo a la Brasa is marinated whole chicken cooked slowly over open flames or in a rotisserie. It is seasoned with a mix of spices and herbs that sink deep into the meat, giving it that signature colour, crisp skin, and smoky depth.
What makes it stand out is the technique. The chicken rotates over hot coals or wood fire, basting in its own juices. This constant movement and heat distribution lock in moisture and give it an even char on the outside.
Traditionally served with chips and a side salad, it is also common to find it paired with ají sauces. The bright, spicy dips cut through the richness and bring freshness to every forkful of seasoned chicken.
Ingredients and Taste
The marinade is the soul of the dish. It typically includes garlic, cumin, paprika, soy sauce, vinegar, and sometimes beer or lemon juice. The spices penetrate the meat, creating layers of flavour that are bold yet balanced.
As the chicken cooks, the skin turns crisp and caramelised, while the inside remains juicy. The taste is rich with a smoky savouriness, laced with subtle hints of spice, herbs, and the tang of vinegar or citrus.
Served hot off the rotisserie, every piece is a mix of textures. The skin crackles slightly as you cut into it, and the meat underneath is tender and flavourful. It is hearty, satisfying, and full of character.
A Taste of History
Pollo a la Brasa was first created in the 1950s, not in a traditional kitchen but in a restaurant just outside Lima. Swiss immigrants Roger Schuler and Franz Ulrich wanted to bring something unique to the dining scene.
They developed a rotisserie technique using local chickens, Peruvian spices, and a custom built oven that rotated the birds over coals. The idea caught on quickly and soon became a national favourite across all social groups.
Though it began as a specialty in one restaurant, it spread fast. Today, Pollo a la Brasa is considered a national dish. Every city and town has its own version, and most families have their favourite spot to pick it up.
It remains a symbol of how tradition and innovation can meet at the table. With each bite, you taste more than just roasted chicken. You taste a history of adaptation, shared meals, and the unmistakable depth of Peruvian cooking.
How to make Pollo a la Brasa (Peruvian Roasted Chicken)
Pollo a la Brasa is a national treasure in Peru, known for its smoky, spice marinated skin and juicy interior. Traditionally cooked over charcoal, this home-style version brings the same bold flavour using your oven. Allow the chicken time to marinate fully for maximum depth. See the recipe card at the bottom for printable directions
Ingredients
For the chicken
- 1 whole chicken (about 1.5 to 1.8 kg)
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp dried oregano
- 1½ tsp salt
- 2 tbsp vegetable oil
- Optional: ½ tsp aji panca paste (for added heat and smokiness)
For serving
- Crispy potato wedges or chips
- Aji verde (spicy green sauce)
- Mixed salad
Cooking Instructions
Step 1: Prepare the marinade
To begin, preheat your oven to 200°C (fan 180°C). In a large bowl, whisk together vinegar, soy sauce, lime juice, minced garlic, cumin, paprika, black pepper, oregano, salt, oil, and aji panca paste if using. Stir well to create a thick, aromatic marinade. Move on to seasoning the chicken.
Step 2: Season and marinate the chicken
Pat the chicken dry with paper towels. Using your hands or a brush, coat the chicken thoroughly with the marinade, making sure to get under the skin and inside the cavity. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to roasting when ready.
Step 3: Set up the roasting tray
Place a wire rack inside a roasting tray to allow heat to circulate evenly. Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking. Transition to placing the chicken in the oven.
Step 4: Roast the chicken
Position the chicken breast side up on the rack. Roast for 1 hour to 1 hour 15 minutes, basting occasionally with its own juices. The skin should crisp up and turn a deep golden brown. Check for doneness next.
Step 5: Check for doneness
Insert a thermometer into the thickest part of the thigh. It should read 75°C. If not yet ready, roast for an additional 10 minutes, checking regularly. Move to resting the bird once cooked.
Step 6: Rest the chicken
Remove the chicken from the oven and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring moist meat. Prepare sides while the chicken rests.
Step 7: Prepare traditional sides
While the chicken rests, prepare crispy potato wedges or homemade chips and toss a simple salad with lime dressing. Ensure your aji verde is chilled and ready to serve.
Final step: Serve with flair
Carve the chicken and serve it hot alongside potatoes, salad, and a generous spoon of aji verde. Garnish with lime wedges or a few sprigs of coriander for a fresh finish. This dish is best enjoyed family style with plenty of dipping sauce.
Variations and substitutions
- Swap white vinegar with apple cider vinegar for a fruitier tang.
- Use boneless thighs for a quicker version, adjusting cooking time accordingly.
- If aji panca is unavailable, substitute with a mild smoked paprika and a touch of cayenne.
Cooking Tips for Perfect Pollo a la Brasa
- Marinate overnight for maximum depth of flavour and tenderness.
- Pat the chicken dry before marinating to help the skin crisp in the oven.
- Roast on a wire rack for even heat distribution and better browning.
- Always rest the chicken before carving to avoid drying it out.
Pollo a la Brasa (Peruvian Roasted Chicken)
Ingredients
For the chicken
- 1 whole chicken about 1.5 to 1.8 kg
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 4 garlic cloves minced
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp dried oregano
- 1½ tsp salt
- 2 tbsp vegetable oil
- Optional: ½ tsp aji panca paste for added heat and smokiness
For serving
- Crispy potato wedges or chips
- Aji verde spicy green sauce
- Mixed salad
Instructions
- To begin, preheat your oven to 200°C (fan 180°C). In a large bowl, whisk together vinegar, soy sauce, lime juice, minced garlic, cumin, paprika, black pepper, oregano, salt, oil, and aji panca paste if using. Stir well to create a thick, aromatic marinade. Move on to seasoning the chicken.
- Pat the chicken dry with paper towels. Using your hands or a brush, coat the chicken thoroughly with the marinade, making sure to get under the skin and inside the cavity. Cover and refrigerate for at least 6 hours, preferably overnight. Proceed to roasting when ready.
- Place a wire rack inside a roasting tray to allow heat to circulate evenly. Remove the chicken from the fridge and let it sit at room temperature for 30 minutes before cooking. Transition to placing the chicken in the oven.
- Position the chicken breast side up on the rack. Roast for 1 hour to 1 hour 15 minutes, basting occasionally with its own juices. The skin should crisp up and turn a deep golden brown. Check for doneness next.
- Insert a thermometer into the thickest part of the thigh. It should read 75°C. If not yet ready, roast for an additional 10 minutes, checking regularly. Move to resting the bird once cooked.
- Remove the chicken from the oven and tent loosely with foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring moist meat. Prepare sides while the chicken rests.
- While the chicken rests, prepare crispy potato wedges or homemade chips and toss a simple salad with lime dressing. Ensure your aji verde is chilled and ready to serve.
- Carve the chicken and serve it hot alongside potatoes, salad, and a generous spoon of aji verde. Garnish with lime wedges or a few sprigs of coriander for a fresh finish. This dish is best enjoyed family style with plenty of dipping sauce.
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