Chicken marinated in a garlicky, soy-spiced blend and roasted until the skin turns deeply crisp, Peru's most beloved rotisserie chicken.
Pollo a la brasa is a source of national pride in Peru, so beloved that the country celebrates a national day dedicated to it, the chicken marinated for hours in a distinctive blend of soy sauce, garlic, cumin and beer. The marinade's combination of soy sauce and Peruvian spices reflects the country's chifa (Chinese-Peruvian) culinary influence, giving the chicken a savory-umami depth beneath its crisp, deeply browned skin. Traditionally roasted on a rotisserie spit for even browning on all sides, this home version achieves a similar result in a hot oven, best served with a side of fries and the essential Peruvian green sauce made from aji and cilantro.
Serves 4
Whisk soy sauce, oil, garlic, beer, aji panca paste, cumin, paprika, salt, pepper and lime juice into a smooth marinade.
Rub the marinade all over the whole chicken, including under the skin and inside the cavity, then refrigerate at least 4 hours, ideally overnight.
Work the marinade under the skin, not just on top — this is where much of the flavor actually penetrates the meat.
Let the chicken sit at room temperature for 30 minutes before roasting.
Roast at 220C/425F for 20 minutes, then reduce to 180C/350F and continue roasting 40-45 minutes until the skin is deeply browned and the internal temperature reaches 75C/165F.
Let the chicken rest 10 minutes before carving.
Carve and serve with fries and a green aji-cilantro sauce.
Marinate as long as possible, ideally overnight, working the marinade under the skin for maximum flavor penetration.
Start at a high roasting temperature to jump-start browning, then lower it to finish cooking through without burning the skin.
Rest the chicken for a full 10 minutes after roasting so the juices redistribute before carving.
A spatchcocked version, with the backbone removed, roasts faster and more evenly.
Grilling over indirect heat instead of oven-roasting gives a smokier, more traditional flavor.
Serving with a side of salsa criolla (pickled red onion) is a common traditional pairing.
Refrigerate cooked chicken up to 4 days; reheat gently in a covered dish in the oven to avoid drying it out.
Pollo a la brasa was created in Peru in the 1950s and has since become the country's most popular dish by some measures, celebrated with its own national holiday, and rotisserie chicken restaurants (pollerias) remain a fixture of Peruvian dining culture.
No, a home oven works well, though you'll get slightly less even browning than a rotisserie provides — turning the chicken partway through roasting helps.
A mix of smoked paprika and a small amount of ancho chile powder approximates its smoky, mild flavor.
The oven temperature was likely too low initially — start hot to jump-start crisping, and pat the chicken dry before roasting.
Per serving (380g / 13.4 oz) · 4 servings total
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