Pollo a la Brasa

Name: Pollo a la Brasa
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 1.5kg); 3 tbsp soy sauce; 2 tbsp vegetable oil; 1 tbsp cumin; 1 tbsp smoked paprika; 4 cloves garlic, minced; 1 tbsp ají amarillo paste; 1 tsp oregano; 1 tsp black pepper; 1 lime, juiced; 1 bottle dark beer; French fries for serving

Pollo a la Brasa (POH-yoh ah lah BRAH-sah)

Peruvian Rotisserie Chicken

⏱ Prep Time 20 min + marinating

📈 Difficulty Medium

👥 Servings

🔥 Calories 480 kcal

Impossibly juicy spit-roasted chicken marinated in soy sauce, cumin, garlic, and ají, with shatteringly crisp skin, served with fries and ají verde.

Nutrition & Info

Protein 42.0g

Carbs 15.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

rotisserie or oven mixing bowl basting brush

Presentation Guide

Vessel: wooden board

Garnishes: lime wedges, ají verde

Accompaniments: French fries, salad, ají verde sauce

Ingredients

1 whole chicken (about 1.5kg)
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp cumin
1 tbsp smoked paprika
4 cloves garlic, minced
1 tbsp ají amarillo paste
1 tsp oregano
1 tsp black pepper
1 lime, juiced
1 bottle dark beer
French fries for serving

Instructions

1
Mix soy sauce, oil, cumin, paprika, garlic, ají amarillo, oregano, pepper, lime juice, and a splash of beer.
2
Rub marinade all over chicken, including under the skin. Marinate at least 4 hours or overnight.
3
Set up rotisserie or preheat oven to 200°C (400°F). Place chicken on spit or roasting rack.
4
Roast for 1-1.25 hours, basting with remaining marinade, until skin is deeply bronzed and internal temp reaches 75°C.
5
Rest 10 min before carving.
6
Serve with French fries, salad, and ají verde sauce.

💡

Did You Know?

Peru has a national Pollo a la Brasa Day — the third Sunday of July — and Peruvians consume over 700 million chickens annually, mostly as pollo a la brasa.

Chef's Notes

Equipment Tips

rotisserie or oven
mixing bowl
basting brush

Garnishing

lime wedges, ají verde

Accompaniments

French fries, salad, ají verde sauce

The Story Behind Pollo a la Brasa

Pollo a la brasa was invented in 1950 by Roger Schuler, a Swiss immigrant in Lima who noticed chickens cooked over wood fire had extraordinary flavor. His restaurant La Granja Azul sparked a nationwide obsession. Today there are over 40,000 pollerías in Peru.

🕐 Traditionally enjoyed dinner, celebration 📜 Origins: 1950s Lima

Comments (0)

No comments yet. Be the first to share your thoughts!