Pollo a la Brasa (Peruvian Rotisserie Chicken)

About This Recipe

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.

Ingredients

Serves 4

• 1 wholechicken(about 1.8kg)
• 1/4 cupsoy sauce
• 3 tbspvegetable oil
• 6 clovesgarlic(minced)
• 2 tbspbeer
• 1 tbspaji panca paste
• 1 tspground cumin
• 1 tsppaprika
• 1 tspsalt
• 1/2 tspblack pepper
• 1lime(juiced)

Instructions

1. 1

   Make the marinade

   Whisk soy sauce, oil, garlic, beer, aji panca paste, cumin, paprika, salt, pepper and lime juice into a smooth marinade.

2. 2

   Marinate the chicken

   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.

3. 3

   Bring to room temperature

   Let the chicken sit at room temperature for 30 minutes before roasting.

4. 4

   Roast

   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.

5. 5

   Rest

   Let the chicken rest 10 minutes before carving.

6. 6

   Serve

   Carve and serve with fries and a green aji-cilantro sauce.

Variations

• •

  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.

Storage

Refrigerate cooked chicken up to 4 days; reheat gently in a covered dish in the oven to avoid drying it out.

Frequently Asked Questions