Pollo a la Brasa (Peruvian Roast Chicken)
In short: A whole chicken marinated overnight in garlic, soy sauce, cumin, paprika and vinegar, then roasted until the skin is deep golden and crisp. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Resting
- 12 h
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Pollo a la brasa is the Sunday takeaway of Peru, a chicken marinated for hours in garlic, soy sauce, vinegar, cumin and paprika and cooked until the skin is crackling. It is usually served with fries, a simple salad and a bowl of green ají sauce. This oven version gets close to the rotisserie flavor, as long as you give the marinade a full night.
Instructions
- Pat the chicken dry. Mix the garlic, soy sauce, vinegar, oil, ají panca, cumin, paprika, oregano, salt, pepper and lime juice into a paste.
- Rub the paste all over the chicken and under the skin of the breast and thighs. Cover and marinate in the fridge for 12 to 24 hours.
- Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 220°C (425°F).
- Set the chicken breast-side up on a rack in a roasting pan. Roast for 20 minutes.
- Lower the oven to 190°C (375°F) and roast for 45 to 55 minutes more, basting once with the pan juices, until the skin is deep golden and the thickest part of the thigh reaches 74°C (165°F).
- Rest the chicken for 15 minutes, then carve. Serve with fries, salad and green ají sauce.
Tips
- Spread some of the marinade under the skin and leave the chicken uncovered in the fridge for the last few hours. The skin dries out and crisps better.
- For faster cooking, spatchcock the bird by removing the backbone and flattening it. It will roast in about 50 minutes at 220°C (425°F).
Questions and answers
What sauce is served with pollo a la brasa?
Ají verde, a creamy green chili sauce, is the classic partner. Many places also offer a mayonnaise-based sauce, and the chicken comes with fries and salad.
Can I cook pollo a la brasa on a grill?
Yes. Use indirect heat at about 200°C (400°F) with the lid closed for 1 hour to 1 hour 15 minutes, until the thigh reaches 74°C (165°F).
How do I get the skin really crisp?
Dry the chicken well, leave it uncovered in the fridge before roasting and start the oven hot. Avoid covering it with foil while it cooks.
How long does it take to make Pollo a la Brasa (Peruvian Roast Chicken)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Pollo a la Brasa (Peruvian Roast Chicken)?
About 540 kcal per serving, with 60 g of protein, 3 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 60 g |
| Carbohydrates | 3 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
