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Peruvian Pollo a la Brasa

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Peruvian pollo a la brasa served with fries, salad, and green aji sauce.
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Pollo a la brasa is Peru’s beloved rotisserie-style chicken, known for deeply seasoned meat, dark roasted edges, fries, and a lively green sauce.

A soy, lime, garlic, cumin, and paprika marinade seasons a butterflied chicken before high-heat roasting gives it the characteristic browned exterior.

Leave the chicken uncovered in the refrigerator for the final few hours of marinating so the skin dries and browns more readily.

Serving Suggestions

Serve with thick fries, a simple lettuce and onion salad, and plenty of green aji sauce.

Roasted Peruvian chicken being carved on a tray beside fries and green sauce.

Recipe Notes

Marinate up to 24 hours. Refrigerate cooked chicken for three days and reheat gently before briefly crisping under the broiler.

Peruvian pollo a la brasa served with fries, salad, and green aji sauce.

Peruvian Pollo a la Brasa

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Peruvian roast chicken with a savory garlic-spice marinade, crisp fries, and creamy green aji sauce.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Marinating 12 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Peruvian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Marinade
  • 1 whole chicken about 4 lb, backbone removed and flattened
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp neutral oil
  • 5 cloves garlic finely grated
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground black pepper
  • 2 tsp fine salt
Green Aji Sauce
  • 1 cup fresh coriander leaves and tender stems loosely packed
  • 1 large jalapeno seeded for less heat and chopped
  • 1/2 cup mayonnaise
  • 2 tbsp crumbled queso fresco
  • 1 tbsp fresh lime juice
Fries
  • 2 lb russet potatoes cut into thick fries
  • 2 tbsp neutral oil
  • 1 tsp fine salt

Equipment

  • Rimmed baking sheet with wire rack
  • Blender
  • Large bowl
  • Kitchen shears
  • Instant-read thermometer

Method
 

Marinate:
  1. Whisk the soy sauce, lime juice, oil, garlic, cumin, paprika, oregano, pepper, and salt. Rub over and under the chicken skin. Cover and refrigerate for at least 12 hours.
  2. Set the chicken skin-side up on a wire rack over a baking sheet and let it stand at room temperature for 30 minutes while the oven heats to 425 F (220 C).
Roast:
  1. Roast the chicken for 50 to 65 minutes, rotating the pan once, until the breast reaches 165 F (74 C) and the thigh reaches at least 175 F (80 C).
  2. Rest the chicken for 15 minutes before cutting into serving pieces.
Sauce and Fries:
  1. Blend the coriander, jalapeno, mayonnaise, queso fresco, and lime juice until mostly smooth; chill until serving.
  2. Toss the potatoes with oil and salt. Roast on a second tray for 35 to 45 minutes, turning once, until browned. Serve with the chicken and sauce.

Nutrition

Calories: 690kcalCarbohydrates: 47gProtein: 45gFat: 36gSaturated Fat: 8gCholesterol: 155mgSodium: 1180mgFiber: 5gSugar: 3g

Notes

  • For darker edges, broil the rested chicken for 2 to 3 minutes while watching closely.
  • The nutrition estimate includes fries and sauce.

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