Peruvian Chicken (Pollo a la Brasa)

My roasted Peruvian chicken is a total flavor Bomb! Tender, juicy, beautifully crisped up chicken loaded with awesome bold, delicious flavors. This isn’t your regular rotisserie chicken. Just imagine 10 times more flavorful.

This my friends is Pollo a la Brasa, the famous Peruvian Chicken, the chicken the whole world slowly started swooning over. The mix of tangy, savory, sweet, smoky, and citrusy flavors in every bite is what sets it apart.

Tonight, I’m going all out with this easy-to-make Peruvian roast chicken recipe, and I’ll pair it with the iconic Aji Verde green sauce!

Some magic happens when I marinate any kind of protein for enough time. And if that marinade is a mix of some varied ingredients full of bold flavors, I always end up with one finger licking, delicious meal.

My Peri Peri Chicken, Pollo Asado and Jerk Chicken are perfect examples of how flavorful meat turns up if you marinade it just right, and cook it with simple tips and tricks.

I came across Pollo a la Brasa at the Peruvian restaurant, La Granja, here in Fort Pierce. We sometimes go for a quick lunch after picking up Noah from school and decided to try their famous roasted chicken. By looking at the big line ordering food and finally tasting their most famous chicken, I was an instant fan and decided to cook this for GypsyPlate.

What is Peruvian Chicken?

Peruvian chicken is a rotisserie chicken, also known as Pollo a la Brasa, originating in Lima, Peru. “Pollo” means Chicken and “a la Brasa” means grilled in Spanish, or literally translates “to the embers”.

Traditionally, whole chicken is seasoned with a marinade made with herbs and spices, and then cooked over hot coals or a spit while rotating until crisped up golden brown, juicy and tender.

Pollo a la Brasa is extremely popular in all their pollerías, restaurants selling chicken, and is fondly considered a national dish of Peru. It’s no wonder that it is one of the most consumed dishes in the country, and that there is a special day dedicated to the dish. Every third Sunday of July is national pollo a la brasa day!!

This rotisserie chicken was created by a Swiss immigrant, Roger Schuler in the 1940’s when he decided to start roasting some chicken and sell it at a very low cost. People absolutely loved it, and he opened a restaurant, La Granja Azul, which is still operating at the very same spot to this day. 

Eventually other restaurant owners caught on to the idea, and by the 1990s there was a true explosion of restaurants and pollerías following the same concept­.

Over the years, the dish became so iconic that an estimated 371 million servings of pollo a la brasa were sold in the country in 2010 alone. When asked in street polls, up to 70% of people say that it’s their favorite thing to eat out. 

Pollo a la brasa is commonly served with an array of different sauces, Aji Verde Sauce being the dominant favorite.

What is Aji Verde?

Aji Verde is a traditional Peruvian green, spicy sauce and is a standard condiment all over Peru. This sauce is bright, creamy and zesty. It’s a simple blend of cilantro along with other local herbs and chili peppers, garlic, lime juice and a little cheese in a creamy mayo base.

We have a whole post dedicated to this green Peruvian Sauce.

Ingredients Needed

• Chicken – Though traditionally Pollo a la Brasa is made with a whole chicken, you can actually use any cuts. I find that dark meat works best because it gives you really tender and juicy results. Chicken quarters, bone-in skin-on thighs, and drumsticks are my go-to choices for roasting chicken Peruvian style.
• Peruvian Chicken Marinade – This is the soul of the dish. I’ve perfected it, and it really brings out the best in the chicken. It’s a combination of extra virgin olive oil, lime juice, garlic, soy sauce, honey, and a mix of spices and herbs like paprika, smoked paprika, red chili flakes, cumin, oregano, salt, and pepper. The result is a flavor bomb!
• Aji Verde Sauce – Mayo, cilantro, jalapeños, garlic, cotija or parmesan cheese, lime, sea salt.

Peruvian Chicken Recipe

We are giving you both oven baked and grilling methods for this recipe, as most of us don’t have the liberty to start a pit fire in our back yard, or have a rotisserie style cooking oven.

1. Make the marinade and marinate the chicken: I mix all of the marinade ingredients in a bowl and make sure they’re well combined. Then I pour it over the chicken and rub the marinade all over. Using my fingers, I loosen the skin from the chicken and work some of the marinade under the skin too. This helps the flavors really soak into the meat. I usually marinate the chicken in the morning, or even better, overnight in the refrigerator to really maximize the flavors.

2. Bake it in oven: When I’m ready to roast, I preheat the oven to 400°F. To make cleaning up easier, I cover a sheet pan with aluminum foil. Then, I place an oven-safe wire rack on the sheet pan and set the chicken quarters on the rack. I first bake them for 30 minutes.

Then I baste the chicken with the remaining unused marinade and then bake it for another 30-40 minutes, depending on the size of the chicken pieces, or until the chicken reaches 180-185°F on an instant-read thermometer. (While chicken is safe to eat at 165°F, dark meat becomes fall-off-the-bone tender at around 180 to 190°F).

I always keep an eye on it towards the end of cooking time. If it’s browning too quickly, I cover it loosely with foil.

If necessary, you can also broil the chicken for more brown and crispy skin. Remove the chicken from the oven and let it rest for 10-15 minutes before serving.

Grilling Method

If the weather is good for grilling, I preheat the grill to medium-high heat, around 350-380°F. I place the chicken skin side down on the grill and close the lid, letting it cook for 6-8 minutes. Then, I flip the chicken over and continue cooking, flipping every 6-8 minutes, until the internal temperature reaches 180-185°F.

I keep an eye out for flare-ups since the fat dripping from the skin can catch fire.

Once the chicken is done, I remove it to a platter and let it rest for 10-15 minutes before serving.

How to Make Aji Verde

I start by putting cilantro, jalapeño, and garlic in a blender and blend them until they’re finely chopped. Then, I add the rest of the ingredients and blend everything to an almost smooth consistency, although it will still have some texture.

After blending, I taste it and adjust the seasoning. If I want it hotter, I add more jalapeño, or I throw in some extra lime for more zing.

Alpana’s Tips

1. I always marinate the chicken for a longer time to let the flavors really soak into the meat, it’s a complete game changer. I recommend marinating the chicken overnight in the refrigerator, or at least first thing in the morning if you’re planning to cook it for dinner. This gives the best results.

2. I make sure to bring the chicken almost to room temperature before roasting. I do this by taking the chicken out of the fridge about 30 minutes before I start cooking.

3. To get the fall-off-the-bone tender dark meat, the internal temperature of the chicken should be at least 180°F. If using chicken breasts, cook to 165°F.

4. I always keep an eye on the chicken towards the end of the cooking time. If it’s browning too quickly, I cover it loosely with foil.

5. For lighter Aji Verde, substitute mayo with yogurt. For a spicier version, use serrano peppers instead of jalapeños, or for milder aji, remove the seeds and white membrane when your are chopping the jalapeños. You can start with only 1 jalapeño and adjust it by tasting and adding more if necessary.

Serving Suggestions

• I serve the platter of Peruvian chicken with Aji Verde sauce. You can also pair it with any of your other favorite sauces and dips.
• A side of French fries, Steak Fries, Sweet Potato Fries, fried yuca or Tostones are great with this Peruvian Chicken.
• I also like to pair it with some kind of Latin rice like Cilantro Lime Rice or Arroz con Gandules.

The next time you’re thinking to roast chicken, think the Peruvian way. There’s a reason why this dish is so iconic and beloved. Make it happen tonight, and marvel at all the amazing flavors a simple roach chicken can conjure.

Let us know how you like my version of this famous Peruvian Chicken, and keep on coming back to GypsyPlate for more regional flavors from all around the world.

For more easy meals, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

Pollo a la Brasa, on our Gypsy Plate… enjoy!

Try these other great international chicken recipes!
Chicken Shawarma
Spanish Chicken
Chicken Masala
Moo Shu Chicken
Chicken Cacciatore
Pollo Guisada
Chicken Souvlaki
Chicken Paprikash

Peruvian Chicken (Pollo a la Brasa)

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

My Peruvian Chicken, Pollo a la Brasa, is beautifully marinated and then either grilled or roasted. Serve it with Aji Verde, a Peruvian green sauce, for ultimate flavors!

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Ingredients

Chicken

• 4-5lbs chicken quarters (see note 1)
• ¼ cup extra virgin olive oil
• ¼ cup lime juice
• 6 large garlic cloves, finely chopped
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp paprika
• 2 tsp smoked paprika
• ½ tsp red chili flakes
• 1 Tbsp cumin
• 2 tsp oregano
• 2 tsp salt
• 1 tsp black pepper

Aji Verde Sauce

• ½ cup mayonnaise
• 2 cups cilantro, mostly leaves
• 2 jalapeños, roughly chopped (see note 2)
• 2 garlic cloves, roughly chopped
• ¼ cup grated cotija or parmesan cheese
• 1 lime, juiced
• ¼ tsp sea salt

Instructions

Green Sauce

1. In a blender, place cilantro, jalapeño, garlic and blend till chopped finely. Add the rest of the ingredients and blend it to an almost smooth consistency (it will still have some texture).
2. Taste and adjust the green sauce for salt and taste. If you like hotter, add more jalapeño, or add additional lime for more zing.
3. Serve immediately, or store covered in the refrigerator.

Roasting Method

1. Mix all of the marinade ingredients in a bowl and combine well. Pour it on the chicken, and rub the marinade all over the chicken. With your fingers, loosen the skin from the chicken and make sure to get the marinade under the skin. Marinate overnight if time allows.
2. When ready to roast, preheat the oven to 400°F.
3. Cover a sheet pan with aluminum foil for easy clean up. Place an oven safe wire rack on the sheet pan, and place the chicken quarters on the wire rack, skin side up. Bake for 30 minutes. Baste the chicken with remaining unused marinade, then bake for another 30-40 minutes, depending on the size of your chicken pieces, or until the chicken reads 180-185°F on an instant read thermometer. (see note 3)
4. Keep an eye on it towards the end of cooking time. If it’s browning too quickly, cover it loosely with foil.
5. If necessary, you can also broil the chicken for more brown and crispy skin. Remove the chicken from the oven and let rest for 10-15 minutes before serving.

Grilling Method

1. Marinate the chicken as described above.
2. Preheat grill to medium-high heat (around 350-375°F). Place the skin side down and grill with lid closed for 6-8 minutes. Flip the chicken over and continue cooking, flipping every 6-8 minutes, until internal temperature reaches 180-185°F.
3. When the chicken is done, remove to a platter and let rest for 10-15 minutes.

Notes

1. You can use bone-in skin on thighs, drumsticks or whole chicken.
2. Jalapeños can vary a lot when it comes to heat. Always try them a little before adding to the sauce. If they are very hot, remove the seeds and white membranes inside. You can always add more later if you prefer more heat later. For a spicier version, you can use serrano peppers instead.
3. Watch for flare-ups, as the fat dripping out of the skin can catch fire.
4. Marinating the chicken for a longer time lets the flavors really soak into the meat, which is a complete game changer. Marinating overnight in the refrigerator, or at least first thing in the morning if cooking for dinner, provides the best results.
5. Bringing the chicken almost to room temperature before roasting is key. Taking the chicken out of the fridge about 30 minutes before cooking helps with more even cooking.
6. For fall-off-the-bone tender dark meat, the internal temperature should reach at least 180°F. If using chicken breasts, cook to 165°F.
7. Keeping an eye on the chicken towards the end of the cooking time is important. If it's browning too quickly, covering it loosely with foil can help prevent over-browning.
8. Leftovers and Storing: Like any roast chicken, this Peruvian chicken is great as leftovers. Simply cover and refrigerate up to 4 days, and you are all set for lunches or dinners. You can freeze it in freezer friendly bags for up to 3 months. Simply thaw overnight in the refrigerator and warm it through in the microwave.
   

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 697Total Fat 48gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 33gCholesterol 223mgSodium 1191mgCarbohydrates 7gFiber 1gSugar 3gProtein 57g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.