Peruvian Pollo a la Brasa Recipe
Peruvian Pollo a la Brasa is one of the most flavorful rotisserie chicken dishes you’ll ever try. Known for its crispy skin, juicy meat, and a unique combination of spices, this dish has gained global popularity. If you’ve ever wondered how to make Peruvian Pollo a la Brasa, this recipe will guide you through every step. Whether you’re a seasoned cook or a beginner, you’ll love this homemade Peruvian Pollo a la Brasa recipe.
History of Peruvian Pollo a la Brasa
Originally from Lima, Peru, Pollo a la Brasa Peruvian-style chicken was first created in the 1950s by Swiss immigrants. Over time, it became a national dish, deeply embedded in Peruvian culture. Traditionally, it is cooked over charcoal, giving it an irresistible smoky flavor. The secret to its taste lies in the unique Peruvian Pollo a la Brasa seasoning and marinade, which infuses the chicken with bold, aromatic flavors.
What is Peruvian Pollo a la Brasa?
Peruvian Pollo a la Brasa is a roasted or rotisserie chicken marinated with a blend of spices, including cumin, garlic, paprika, and soy sauce. Unlike traditional roasted chicken, it has a distinct umami-rich flavor and a golden-brown crispy exterior. Often served with a side of ají verde (Peruvian green sauce), fries, or salad, this dish is a staple in Peruvian households and restaurants.
Why You Will Love This Recipe
- Authentic Taste: This recipe stays true to the traditional Peruvian Pollo a la Brasa marinade, ensuring rich, deep flavors.
- Easy to Make: Even without a rotisserie, you can achieve the same great taste by roasting in the oven.
- Juicy and Flavorful: The combination of spices and marinade ensures every bite is packed with bold flavors.
- Perfect for Any Occasion: Whether it’s a family dinner or a weekend cookout, this dish will impress everyone.
My Personal Experience with Pollo a la Brasa
As a food lover, I was blown away by the first bite of Peruvian Chicken Pollo a la Brasa. The crispy skin, juicy interior, and perfect blend of spices made me an instant fan. After many trials, I’ve perfected a homemade version that is just as delicious as the restaurant-style dish.
Equipment You Will Need
- A roasting pan or baking sheet
- A wire rack
- A basting brush
- A meat thermometer
- A blender (for the green sauce)
Preparation Time
- Prep Time: 15 minutes
- Marinating Time: 4-24 hours
- Cooking Time: 1 hour 15 minutes
- Total Time: 5 hours 30 minutes (including marination)
Taste and Texture
This Peruvian Pollo a la Brasa recipe delivers a crispy and slightly charred exterior while maintaining a tender and juicy interior. The marinade infuses the chicken with smoky, tangy, and slightly spicy flavors, making it incredibly satisfying.
Ingredients
For the Chicken:
- 1 whole chicken (4-5 lbs)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp lime juice
- 4 cloves garlic (minced)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp aji panca paste (optional for spice) If you want to try Homemade version then try my Homemade aji panca paste recipe
- 1 tsp honey
For the Peruvian Green Sauce (Ají Verde)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 jalapeño (seeded)
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1 tsp aji amarillo paste (optional for spice)
- Salt to taste
How to Make Peruvian Pollo a la Brasa
Step 1: Marinate the Chicken
- In a bowl, mix Peruvian Pollo a la Brasa seasoning: olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, black pepper, salt, aji panca, and honey.
- Rub the marinade generously over the chicken, ensuring it gets under the skin.
- Cover and refrigerate for at least 4 hours (or overnight for best results).
Step 2: Roast the Chicken
- Preheat oven to 400°F (200°C).
- Place the chicken on a wire rack over a baking sheet.
- Roast for about 1 hour 15 minutes, basting with marinade every 20 minutes.
- Use a meat thermometer to check the internal temperature (165°F/75°C).
- Let the chicken rest for 10 minutes before carving.
Step 3: Prepare the Green Sauce
- Blend all sauce ingredients until smooth.
- Serve alongside the chicken.
Tips for the Best Peruvian Pollo a la Brasa
- Marinate Overnight: This deepens the flavor.
- Use a Rotisserie If Possible: For authentic results, cook on a rotisserie.
- Baste Frequently: Keeps the chicken moist.
- Let It Rest: Allow the juices to redistribute before cutting.
Optional Suggestions
- Add smoked salt for extra depth.
- Use charcoal grilling for a smoky flavor
- Serve with yuca fries or Peruvian-style rice.
What to Serve with Pollo a la Brasa
- French fries or sweet potato fries
- Fresh salad with avocado and tomato
- Roasted vegetables
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm in an oven at 350°F for best texture.
Variations
- Spicy Version: Add more aji panca or aji amarillo paste.
- Herb-Infused: Include fresh thyme or rosemary.
- Lemon-Garlic Twist: Increase lemon juice and garlic for a citrusy flavor.
Final Thoughts
This Peruvian Pollo a la Brasa recipe is an easy yet delicious way to bring authentic Peruvian flavors to your kitchen. Whether you roast it in the oven or cook it over a grill, you’ll love its crispy, juicy, and spice-packed taste. Give it a try and let this dish transport you to Peru!
FAQs
Q: Can I make this recipe without a whole chicken?
Yes! You can use chicken thighs or drumsticks; just adjust the cooking time accordingly.
Q: What if I don’t have aji panca?
Substitute with smoked paprika or chipotle paste for a similar flavor.
Q: Can I grill instead of roasting?
Absolutely! Grill over medium heat, turning occasionally, until fully cooked.
Nutrition Chart (Per Serving)
- Calories: 320
- Protein: 45g
- Carbs: 5g
- Fats: 15g
- Sodium: 600mg
Enjoy your homemade Peruvian Pollo a la Brasa!
