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Pollo a la Brasa is definitely the most popular chicken dish in Peru! Crispy on the outside, juicy on the inside, this Peruvian Rotisserie Chicken is a must try! This is an authentic recipe for full of flavor roast chicken that will knock your socks off!
Peruvian Rotisserie Chicken (Pollo a la Brasa)
Even before I moved to Peru, Peruvian Rotisserie Chicken was one of these chicken recipes that I really wanted to try. The idea of crispy, juicy, and full of strong flavors chicken was super appealing to me. I must have read several dozen recipes!
But only after I moved to Peru and tried the original Pollo a la Brasa, I realized that the chicken I was baking at home in Poland has little to do with the real thing! This is because the best Pollo a la Brasa is made over charcoals or wood. This gives the chicken a gorgeous smokey flavor.
Does it mean that you can’t recreate the authentic Pollo a la Brasa at home? Not at all! Not every Rotisserie Peruvian Chicken is made that way! Many restaurants use regular gas or electric ovens with a rotisserie function, and the chicken still tastes absolutely amazing!
Now, don’t worry if you don’t have the oven with the rotisserie function – just bake the chicken regular way by placing it on the roasting rack or the baking tray or in the cast-iron skillet.
Okay, so how to make the authentic, full of flavor Rotisserie Peruvian Chicken at home? 🙂 The secret it the marinade!
How to make it
I tried many, many different marinades before settling down with this one. It’s perfectly balanced – salty, spicy, sweet, and tangy.
The chicken truly tastes like the one you buy in a Peruvian restaurant!
What you need for Peruvian Rotisserie Chicken marinade:
- Dark beer – the marinade combines dry and liquid ingredients, and dark beer like porter is one of them.
- Soy sauce – a popular ingredient in Peruvian cuisine. All purpose sauce will be the best here.
- Red wine vinegar – just a bit to balance the flavors. You can also use white wine vinegar or balsamic vinegar.
- Lime juice – for the freshness. The juice from one lime is enough.
- Aji Panca
– it comes in a powder and in a paste. It has a berry-like smoky flavor and is not that spicy! You can easily buy it online or in some specialty shops. For me, it’s a key ingredient, but it can be substituted with chipotle powder or ancho powder.
- Smoked paprika – to give even more smokey flavor and to make up for not baking the chicken over charcoals or wood. I used a sweet one, but you can go with spicy one or mixed.
- Annatto
- Cumin – a must-have in the marinade. Gives so much flavor!
- Dried herbs – oregano and rosemary.
- Honey – to give a little bit of sweetness and balance the flavor.
- Garlic – you can use either fresh minced garlic or a garlic paste. I prefer the fresh one.
- Salt and pepper.
– it comes in a powder and in a paste. It has a berry-like smoky flavor and is not that spicy! You can easily buy it online or in some specialty shops. For me, it’s a key ingredient, but it can be substituted with chipotle powder or ancho powder.The more you’ll marinade the chicken, the better it will be. The best idea is to marinade the chicken overnight. The next day, you just take it out from the fridge and bake!
The Peruvian Rotisserie Chicken is always served with french fries, simple salad and various dipping sauces for the fries. But you can serve it with whatever you want! Rice, cooked potatoes, bread, quinoa… many other options!
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AuthorEwaCategoryChicken, Latin, Sunday dinnerDifficultyBeginnerPollo a la Brasa is definitely the most popular chicken dish in Peru! Crispy on the outside, juicy on the inside, this Peruvian Rotisserie Chicken is a must try! This is an authentic recipe for full of flavor roast chicken that will knock your socks off!
Click on the servings to scale the recipe to your needs.
Click a timer link in the recipe to start a countdown clock.
In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.
Mix all the marinade ingredients. Place the chicken in the large zip bag (or a bowl), add marinade, and toss together. Transfer the chicken to the fridge and let it marinade for a few hours at least. If you can, leave it to marinade for a night. The more you marinade the chicken, the better it'll be.
Remove the chicken from the fridge 30 minutes before baking.
Preheat the oven to 180 Celsius degrees.
If you have the rotisserie option in the oven, tide the chicken legs and wings and put it on the rotisserie. If not, simply place the chicken on the roasting rack or baking tray lined up with baking paper or in a cast iron skillet.
The baking time depends on the weight of the chicken. I follow rule 1h for 1kg. My chicken was 1,5kg and I baked it for around 1h and 40 minutes. If your chicken is bigger, around 1,7kg, bake it for 2h.
Remove the chicken from the oven. Serve with french fries and a simple salad on the side!
Ingredients
Directions
Mix all the marinade ingredients. Place the chicken in the large zip bag (or a bowl), add marinade, and toss together. Transfer the chicken to the fridge and let it marinade for a few hours at least. If you can, leave it to marinade for a night. The more you marinade the chicken, the better it'll be.
Remove the chicken from the fridge 30 minutes before baking.
Preheat the oven to 180 Celsius degrees.
If you have the rotisserie option in the oven, tide the chicken legs and wings and put it on the rotisserie. If not, simply place the chicken on the roasting rack or baking tray lined up with baking paper or in a cast iron skillet.
The baking time depends on the weight of the chicken. I follow rule 1h for 1kg. My chicken was 1,5kg and I baked it for around 1h and 40 minutes. If your chicken is bigger, around 1,7kg, bake it for 2h.
Remove the chicken from the oven. Serve with french fries and a simple salad on the side!
Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.
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Originally posted 2019-05-10 11:08:46.
Peruvian Chicken is amazing, however, I never made it before only purchased from Viva Chicken here in Delaware. Thank you for sharing the recipe with us at the #trafficjamweekend linky party.
You have to try! 🙂
Thanks for the visit!
Hello Ewa. This looks like a delicious chicken recipe – I’m sure my boys will love it. Thanks for bringing it to Fiesta Friday – don’t forget to add your party links for a chance to be featured the following week! Enjoy the rest of the weekend.
looks very tasty! I like Peruvian flavors, I shall have to try this.
Let me know how it goes 🙂
This recipe looks delicious and I can’t wait to try it! Thanks so much for sharing with us at Full Plate Thursday and come back to see us soon!
Miz Helen
You have to try! 🙂
This post brought back memories of my trip to Peru many years ago. I am going to try the recipe as soon as I can get my spices together. Thanks for sharing. Dropping by from #trafficjamweekend.
Oh, you need to try! 🙂
Thanks for the visit!
Dear Ewa,
Congrats for being our Friend Of The Week at Create With Joy!
We LOVE your blog and your recipes (as well as your beautiful cat!)
We can’t wait to try your delicious looking HEALTHY recipes in our home!
Have a wonderful week and thank you for blessing us with your creativity and presence in our community! 🙂
Thanks a lot! 🙂 I hope you’ll enjoy my recipes! Have a great week too!
Oh wow! That looks amazing! Pinned.
Thank you! 🙂
Mouthwatering! Thanks for sharing and linking up.
Shelbee
http://www.shelbeeontheedge.com
The aji panca intrigues me. I’ve never heard of it and I need to check it out! Thanks for sharing at the What’s for Dinner party – Have a fabulous week!
I love Peruvian Roast Chicken!! I haven’t tried making at home, always getting it from a restaurant, so thanks for the recipe. I’ll definitely give it a try!
Thanks for sharing at Fabulous Friday Linky Party!
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Your roasted chicken looks and sounds delicious! Thank you for the recipe, I’m definitely trying this recipe. Pinned
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