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The savory and aromatic world of Peruvian cuisine comes alive with Pollo a la Brasa, an iconic grilled chicken dish that has captivated taste buds worldwide. Known for its tender meat infused with a flavorful marinade, this recipe showcases the balance of spices and ingredients that define this beloved meal. The process not only highlights the rich culinary traditions of Peru but also invites you to recreate this dining experience in your own home.
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Pollo a la Brasa Authentic Peruvian Grilled Chicken Recipe

Pollo a la Brasa is an authentic Peruvian grilled chicken dish known for its flavorful marinade and crispy skin. It's a beloved recipe that brings the taste of Peru to your table.
Course Main Course
Cuisine Peruvian
Keyword authentic, barbecue, grilled chicken, marinated, Peruvian, Pollo a la Brasa
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings 6
Calories 400kcal

Ingredients

  • 1 whole chicken approximately 3-4 lbs
  • 4 cloves garlic finely minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1 tablespoon soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 2 limes juice
  • fresh cilantro chopped (for garnish)
  • Aji Verde sauce optional, for serving

Instructions

  • In a large mixing bowl, combine garlic, smoked paprika, cumin, oregano, salt, black pepper, chili powder, soy sauce, vinegar, oil, and lime juice to make the marinade.
  • Rinse the chicken, pat it dry, and place it in a resealable bag or baking dish. Pour the marinade over the chicken, ensuring it's well-coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
  • Preheat the grill to medium-high heat (375°F to 400°F). For charcoal grills, create a two-zone fire for indirect cooking.
  • Remove the chicken from the fridge and let excess marinade drip off. Optionally tie the legs together with kitchen twine for even cooking.
  • Place the chicken on the grill, breast-side down, and grill for 10-15 minutes until the skin is crispy and golden brown.
  • Flip the chicken onto its back and move it to the cooler side of the grill. Close the lid and cook for an additional 40-50 minutes until the internal temperature reaches 165°F (75°C).
  • Baste the chicken occasionally with remaining marinade for added flavor.
  • Once cooked, remove the chicken from the grill and let it rest for 10 minutes to allow juices to redistribute.
  • Garnish with chopped cilantro and serve with Aji Verde sauce on the side.
  • Carve the chicken and enjoy with rice, fries, or a fresh salad.

Notes

For best flavor, marinate the chicken overnight.