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Rotisserie Peruvian Chicken (Pollo a la Brasa)

Yields4 ServingsPrep Time10 minsCook Time2 hrsTotal Time2 hrs 10 mins

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 Roast Chicken

 1 Chicken (around 1,5 - 1,7 kg)
 ¼ cup Dark beer
 2 tbsp Soy sauce (all purpose)
 1 tbsp Red wine vinegar
 1 Lime (juice)
 3 Garlic cloves (minced)
 1 tbsp Honey
 1 tsp Smoked paprika
 1 tsp Aji panca powder or paste (or chipotle powder)
 1 tsp Dried oregano
 1 tsp Annatto powder (or turmeric powder)
 1 tsp Cumin
 ½ tsp Dried rosemary
 ¼ tsp Black pepper
 1 ½ tsp Salt
To serve
 French fries
 Simple salad eg. with lettuce, tomato, onion, and avocado

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.

Peruvian Roast Chicken


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!

Nutrition Facts

Servings 4