Peruvian Chicken (Pollo a la Brasa Style)

🔥 Peruvian Chicken (Pollo a la Brasa Style)

Smoky • Juicy • Herb-Spiced

This iconic Peruvian rotisserie chicken is known for its deep smoky flavor, crispy skin, and juicy meat. At home, we recreate it with a powerful spice rub, olive oil, garlic, citrus, and herbs—Mediterranean pantry staples that deliver big flavor without special equipment.

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🛒 Ingredients (Serves 4–6)

For the Chicken

• 1 whole chicken (1.5–2 kg), spatchcocked or whole

• 3 tbsp olive oil

• 3 tbsp soy sauce

• 2 tbsp fresh lemon or lime juice

• 4 garlic cloves, minced

• 1½ tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp ground black pepper

• ½ tsp chili powder or cayenne (optional)

• 1 tsp salt

Optional (Very Traditional Flavor Boost)

• 1 tbsp aji amarillo paste (or mild chili paste)

• 1 tsp white vinegar

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👩‍🍳 Instructions

1. Make the marinade
   In a bowl, mix olive oil, soy sauce, citrus juice, garlic, spices, herbs, salt, and optional chili/vinegar.

2. Marinate
   Rub the mixture all over the chicken (under the skin if possible). Cover and refrigerate at least 4 hours, preferably overnight.

3. Oven Method (Easy & Juicy)

   • Preheat oven to 220°C (425°F)

   • Place chicken on a rack over a tray

   • Roast for 45–55 minutes, until skin is crispy and internal temp reaches 75°C (165°F)

   OR

   Grill Method (Smoky & Authentic)

   • Grill over indirect heat for 50–60 minutes, turning occasionally

   • Finish over direct heat for crispy skin

4. Rest & serve
   Rest chicken for 10 minutes before carving.

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🌿 Mediterranean-Style Sides

• Roasted potatoes with olive oil & oregano

• Tomato–cucumber salad with lemon

• Flatbread or warm pita

• Yogurt-garlic sauce or green herb sauce

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❓ Q & A

Q: Can I use chicken pieces instead of whole chicken?
Yes! Thighs and drumsticks work beautifully—reduce cooking time to 35–40 minutes.

Q: What replaces aji amarillo if I can’t find it?
Use mild chili paste or a mix of paprika + a touch of cayenne.

Q: Is soy sauce traditional?
It’s commonly used in modern Peruvian marinades for umami—totally acceptable.

Q: How do I get extra crispy skin?
Pat chicken dry before roasting and place on a rack for airflow.

Q: Can I make it dairy-free?
Yes—this recipe is naturally dairy-free.