Peruvian Chicken (Pollo a la Brasa)
Peruvian Chicken (Pollo a la Brasa)
Peruvian Chicken, also known as Pollo a la Brasa, is one of Peru’s most iconic dishes. Famous for its crispy golden skin, juicy meat, and bold blend of garlic, cumin, paprika, oregano, and lime, this roasted chicken is packed with incredible flavor. This easy homemade version brings authentic Peruvian taste to your kitchen using simple ingredients and a foolproof roasting method.
Why You’ll Love This Recipe
- Crispy, flavorful roasted chicken with juicy meat.
- Authentic Peruvian-inspired seasoning.
- Perfect for family dinners and special occasions.
- Easy to make at home with pantry spices.
- Pairs beautifully with fries, salad, rice, or roasted vegetables.
- Great for meal prep and leftovers.
Ingredients
For the Chicken
- 1 whole chicken (about 4–5 pounds)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 6 garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon white vinegar
- Juice of 1 lime
How to Make Peruvian Chicken (Pollo a la Brasa)
1. Prepare the Marinade
In a medium bowl, whisk together the olive oil, soy sauce, minced garlic, paprika, cumin, oregano, salt, black pepper, white vinegar, and fresh lime juice until well combined.
2. Marinate the Chicken
Pat the chicken dry with paper towels.
Rub the marinade generously over the entire chicken, making sure to coat under the skin whenever possible for maximum flavor.
Cover and refrigerate for at least 8 hours, preferably overnight.
3. Roast the Chicken
Preheat your oven to 425°F (220°C).
Place the chicken breast-side up on a roasting rack or oven-safe skillet.
Roast for 60–75 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
4. Rest Before Serving
Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
This allows the juices to redistribute, keeping the meat moist and tender.
5. Serve
Serve with crispy French fries, fresh salad, rice, and traditional Peruvian Aji Verde for an authentic restaurant-style meal.
Helpful Tips
-Marinate the chicken overnight for the deepest flavor.
-Pat the chicken dry before roasting to achieve crispier skin.
-Use a meat thermometer to avoid overcooking.
-Let the chicken rest before carving so it stays juicy.
-Serve with homemade Aji Verde for an authentic Peruvian experience.
Recipe Details
- Prep Time: 15 minutes
- Marinating Time: 8 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 9 hours 30 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Peruvian
Peruvian Chicken (Pollo a la Brasa)
Ingredients
Method
- Mix the olive oil, soy sauce, garlic, paprika, cumin, oregano, salt, pepper, vinegar, and lime juice to make the marinade.
- Rub the marinade all over the chicken and refrigerate for at least 8 hours.
- Preheat the oven to 425°F (220°C).
- Roast the chicken for 60 to 75 minutes until the internal temperature reaches 165°F (74°C).
- Rest the chicken for 10 minutes before carving.
- Serve with fries, salad, rice, and Aji Verde sauce.
Frequently Asked Questions
Can I use chicken pieces instead of a whole chicken?
Yes! Bone-in chicken thighs, drumsticks, or breasts work well. Just reduce the cooking time and cook until the internal temperature reaches 165°F (74°C).
How long should I marinate the chicken?
For the best flavor, marinate it overnight. If you’re short on time, marinate it for at least 2 hours.
What should I serve with Peruvian Chicken?
Traditional sides include crispy French fries, rice, fresh salad, roasted vegetables, and creamy Aji Verde (Peruvian Green Sauce).
Can I cook this on the grill?
Absolutely. Grill the chicken over medium heat, turning occasionally until fully cooked and the internal temperature reaches 165°F (74°C).
Can I use chicken pieces instead of a whole chicken?
Yes! Bone-in chicken thighs, drumsticks, or breasts work well. Just reduce the cooking time and cook until the internal temperature reaches 165°F (74°C).
How long should I marinate the chicken?
For the best flavor, marinate it overnight. If you’re short on time, marinate it for at least 2 hours.
What should I serve with Peruvian Chicken?
Traditional sides include crispy French fries, rice, fresh salad, roasted vegetables, and creamy Aji Verde (Peruvian Green Sauce).
Can I cook this on the grill?
Absolutely. Grill the chicken over medium heat, turning occasionally until fully cooked and the internal temperature reaches 165°F (74°C).
Storage Instructions
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, place it in a 325°F (160°C) oven for about 15 minutes, or until warmed through. This helps keep the skin crisp and the meat juicy.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
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Lemon Butter Chicken
Conclusion
Peruvian Chicken (Pollo a la Brasa) is one of Peru’s most beloved dishes for good reason. With its crispy golden skin, juicy meat, and bold garlic-herb marinade, it’s a meal that’s perfect for family dinners, celebrations, or weekend cooking. Serve it with fries, salad, and creamy Aji Verde for a delicious homemade Peruvian feast.
