Pollo a la Brasa (Peruvian Chicken)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
6 hrs
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Total Time
7 hrs 15 mins
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Servings
6
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Calories
308 kcal
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Course
Main Course
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Cuisine
Peruvian
Pollo a la Brasa (Peruvian Chicken)
Description
Pollo a la Brasa (Peruvian Chicken) begins with a complex marinade featuring soy sauce, lime juice, garlic, fresh ginger, dark beer, olive oil, and Peruvian aji panca and huacatay pastes, combined with cumin, oregano, rosemary, and cayenne. The marinade is processed until smooth and applied both under the skin and over the chicken, allowing it to soak at least six hours or overnight. Roasting at high temperature initially crisps the skin, then lowering the heat completes cooking until the internal temperature reaches food-safe levels. The method supports both whole chickens or pieces, with timing adjusted accordingly.
The flavor is savory with a balance of acidic lime and mild heat from cayenne and aji panca paste, melding with aromatic herbs and spices. The chicken skin crisps in the oven or on a barbecue, while the interior retains moistness from the marinade's penetrating rub. This preparation yields a chicken rich in flavor and color, characteristic of Peruvian heritage.
This chicken can be served simply with aji verde sauce on the side for dipping or drizzling. It works well accompanied by salads, rice, or roasted vegetables to balance the intensity of the marinade and spices.
The recipe notes that barbecuing over coals and wood chips is an excellent alternative cooking method for added smoky flavor. When roasting a whole chicken, cooking time should be increased to ensure thorough cooking. Letting the chicken rest tented after roasting helps retain juices.
Ingredients
- 1 chicken 2-3 pounds, or bone-in/skin-on chicken pieces of your choice, whole broiler/fryer
- For the Marinade:
- 2 tablespoons soy sauce GF: use tamari, or tamari
- lime juice juice of 2 limes
- 5 cloves garlic
- 1 teaspoon ginger minced, fresh
- 1/4 cup dark beer
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoons huacatay paste
- 1 tablespoon aji panca paste
- 1 1/2 teaspoons cumin ground
- 3/4 teaspoon annatto for the red color, ground
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon cayenne pepper , more or less according to heat preference
- aji verde sauce , for serving
Instructions
- Combine all the marinade ingredients in a food processor and blend until smooth.
- Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
- If using a convection oven (that's what I use for crispier skin): Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
- Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.
Notes
- This recipe can be adapted for barbecue cooking over coals and wood chips for a smoky finish.
- When roasting a whole chicken, increase the cooking time until the internal temperature reads 160°F to ensure doneness.
- Marinate the chicken for at least 6 hours, preferably overnight, to allow full flavor penetration.
- Rubbing the marinade under the skin enhances flavor throughout the meat.
- Let the cooked chicken rest tented with foil to retain moisture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 671mg | 28% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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