Peruvian Grilled Chicken Pollo a la Brasa

Name: Peruvian Grilled Chicken Pollo a la Brasa
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1/4 cup soy sauce; 2 tablespoons white vinegar; 3 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon lime juice (freshly squeezed); 1 tablespoon Aji Panca paste (optional for heat); 1 whole chicken (about 1.5 kg (3.3 lbs), butterflied)

90 min 4 servings Medium

All Recipes

Experience the rich and smoky flavours of Peruvian Grilled Chicken, an easy-to-make dish that brings the taste of Peru to your table.

Prep

20 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Peruvian Grilled Chicken, known as Pollo a la Brasa, is a beloved dish that combines vibrant spices and a unique cooking technique to deliver an unforgettable flavour experience. Traditionally cooked over charcoal, this dish captures the essence of Peruvian cuisine with its smoky, spicy, and savoury profile. The origins of Pollo a la Brasa trace back to the 1950s in Lima, where it was first cooked in a special rotisserie oven. Today, it has become a staple across Peru and is gaining popularity worldwide. Whether you're hosting a summer barbecue or looking to explore new culinary horizons, this Peruvian Grilled Chicken is sure to delight your taste buds.

Ingredients

Servings

For the Marinade

For the Chicken

Instructions

Prepare the marinade

In a large bowl, combine soy sauce, white vinegar, olive oil, ground cumin, paprika, garlic powder, black pepper, salt, lime juice, and Aji Panca paste. Mix well to form a marinade.

Pro tip: Adjust the amount of Aji Panca paste to your heat preference.

Marinate the chicken

Place the butterflied chicken in a resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 6 hours or overnight.

Pro tip: For best results, marinate overnight to deepen the flavours.

Prepare the grill

Preheat your grill to medium-high heat (about 375°F/190°C). If using charcoal, let the coals turn white before grilling.

Pro tip: Using a charcoal grill imparts a more authentic smoky flavour.

Grill the chicken

Place the chicken on the grill, skin side down. Cook for about 30-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (74°C) when measured at the thickest part.

Pro tip: Use a meat thermometer to ensure the chicken is cooked safely.

Rest the chicken

Remove the chicken from the grill and let it rest for 10 minutes on a cutting board. This allows the juices to redistribute.

Serve

Carve the chicken and serve with your choice of sides.

Pro tip: Garnish with fresh lime wedges for added zest.

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Tips & Tricks

<ul><li>Ensure to marinate the chicken for at least 6 hours for maximum flavour.</li><li>Use a meat thermometer to check the internal temperature for safety.</li><li>Charcoal grilling gives an authentic smoky taste.</li><li>Let the chicken rest before slicing to retain juices.</li></ul>

Serving Suggestions

Serve your Peruvian Grilled Chicken with traditional sides like aji verde sauce, crispy fries, or a fresh salad. This dish pairs beautifully with a chilled Pisco Sour, Peru's national cocktail. If you have leftovers, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving, or enjoy cold in a sandwich.