Pollo a la Brasa - Peruvian Grilled Chicken

Name: Pollo a la Brasa - Peruvian Grilled Chicken
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 kg Whole chicken; 3 tbsp Aji Amarillo paste; 6 cloves Garlic, minced; 2 tsp Ground cumin; 2 tsp Dried oregano; 1 tsp Smoked paprika; 4 tbsp Soy sauce; 3 tbsp Red wine vinegar; 4 tbsp Olive oil; 1.5 tsp Salt; 1 tsp Freshly ground black pepper

Difficulty

medium

Time

1h 45m

Price Category

average

Calories

Medium

Pollo a la Brasa is an iconic Peruvian dish, conquering palates worldwide with its succulent flavor and crispy skin. This recipe uses a whole chicken, marinated in a rich, spicy blend, then grilled or roasted to perfection. The result is incredibly juicy meat with a flavor profile that's a perfect harmony of smoky, sweet, and subtly spicy notes. Prepare this special dish at home and bring the tastes of Peru to your kitchen!

Steps

Prepare the Chicken

Wash and thoroughly pat dry the whole chicken. Cut along the backbone to spatchcock it, allowing it to cook more evenly. Make a few shallow cuts into the chicken skin with a sharp knife, especially on the thighs and breast, to help the marinade penetrate better.

Make the Marinade

In a large bowl, combine the aji amarillo paste, minced garlic, ground cumin, dried oregano, smoked paprika, soy sauce, red wine vinegar, olive oil, salt, and freshly ground black pepper. Mix thoroughly to create a homogeneous marinade.

Marinate the Chicken

Generously coat the chicken with the marinade, both inside and out, ensuring it covers all crevices and cuts. Place the marinated chicken in a large sealable bag or a covered dish and refrigerate for at least 4 hours, but ideally 12-24 hours.

Grill the Chicken

Preheat your grill to medium-high heat (about 200-220°C / 400-425°F). Place the chicken skin-side down on the grill and cook for about 10-15 minutes until golden brown and crispy. Flip the chicken and reduce the heat to medium. Grill for another 60-70 minutes, or until the internal temperature in the thickest part (thigh) reaches 74°C (165°F). Flip occasionally to ensure even cooking.

Rest and Serve

Once the chicken is cooked, remove it from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes before carving. This helps the meat retain its juices. Carve and serve immediately.

Extra Tips

► For the best flavor, marinate the chicken for at least 12-24 hours in the refrigerator.

► If you don't have a grill, you can roast the chicken in the oven at 200°C (180°C convection) for about 70-90 minutes, until the internal temperature reaches 74°C.

	Per 100g	Per Serving 200g
Calories	250 kcal	500 kcal
Protein	28g	56g
Fat	15g	30g
Carbohydrate	2g	4g
Fiber	0.5g	1g
Sugar	0.5g	1g

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poultry

grilled

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main course

juicy

Latin American

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