Peruvian Roast Chicken (Pollo a la Brasa)
Pollo a la brasa Say it: POH-yoh ah lah BRAH-sah
Pollo a la brasa is Peru's beloved spit-roasted chicken, born in Lima and now found at pollerías across the country. A whole chicken is marinated in garlic, cumin, soy sauce, vinegar and mild aji panca, then roasted until the skin is lacquered, charred and crisp. The meat stays juicy and deeply savory, with a gentle smoky heat. It is traditionally served with thick-cut fries, a fresh salad and creamy aji verde sauce, making it a festive weekend meal for families.
Peruvian Roast Chicken (Pollo a la Brasa)
Pollo a la brasa
Pronounced POH-yoh ah lah BRAH-sah
- Serves
- 4
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, egg, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken
For the aji verde sauce
Method
Make the marinade. in a medium bowl, whisk together the garlic, soy sauce, vinegar, oil, lime juice, aji panca paste, cumin, oregano, salt and black pepper until combined.
Prepare the chicken. place the chicken breast side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breastbone until the chicken lies flat.
Place the chicken in a large resealable bag or a shallow dish. Pour the marinade over the chicken, then rub it all over and under the skin. Seal and refrigerate for at least 4 hours or overnight, turning once or twice.
Preheat the oven to 425°F (220°C) with a rack in the middle. Line a rimmed baking sheet with foil and set a wire rack on top.
Remove the chicken from the marinade, letting the excess drip off. Place it skin side up on the wire rack. Roast for 40–50 minutes, rotating the pan halfway, until the thigh reaches 165°F (74°C) and the skin is deep golden and crisp. If the skin darkens too quickly, tent loosely with foil.
While the chicken roasts, make the aji verde: combine the mayonnaise, sour cream, cilantro, jalapeño, garlic, lime juice and salt in a blender. Blend until smooth and pale green. Taste and add more salt or lime if needed. Chill until serving.
Let the chicken rest for 10 minutes before carving. Serve with the aji verde, thick-cut fries and a simple salad.
Regional variant: Pollo a la Brasa a la Leña (Wood-Fired Peruvian Roast Chicken)
Cook the marinated chicken over a charcoal or wood fire instead of the oven. Build a two-zone fire, place the chicken skin side up on the cooler side, cover and roast at about 375°F (190°C) for 40–50 minutes, then move it over direct heat for 2–3 minutes per side to char the skin. Use the same marinade and sauce.
Cook's notes
- Ask your butcher to spatchcock the chicken to save time.
- For a gluten-free version, use tamari instead of regular soy sauce.
- For a charcoal grill, set up a two-zone fire, roast the chicken over indirect heat at about 375°F (190°C) until 165°F (74°C), then sear over direct heat for char.
Serve with
Traditionally served with thick-cut fries, a simple salad of lettuce, tomato and cucumber, and extra aji verde.
Make ahead and storage
The marinated chicken can be refrigerated overnight; the aji verde keeps for up to 3 days in the fridge.
