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Golden, crispy baked Pollo a la Brasa recipe marinated with Ají Panca and Huacatay, roasted on a wire rack.

Juicy Pollo A La Brasa Recipe

Rebecca Blumer
Bring the bold flavors of a true Peruvian pollería to your kitchen with this juicy Pollo a la Brasa recipe. Featuring a smoky Chifa-inspired marinade and crackly, golden skin roasted to absolute perfection.
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Prep Time 10 minutes
Cook Time 35 minutes
Marinating time 3 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 450 kcal

Equipment

  • Wire roasting rack
  • Baking Sheet
  • Meat Thermometer

Ingredients
 

Peruvian Chicken

  • 3 1/2 pound skin-on, bone-in chicken cut into 8 pieces
  • 8 cloves garlic pressed or minced
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon hot paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon avocado oil

To serve

  • Prepared Aji Verde Peruvian Green sauce
  • Fluffy rice
  • Prepared Black Beans

Instructions
 

Mix the Marinade

  • In a small bowl, whisk together the garlic, low sodium soy sauce, kosher salt, cumin, hot paprika, black pepper, oregano, lime juice, red wine vinegar, and avocado oil until it smells boldly garlicky and looks like a glossy emulsion.

Marinate (Let It Hang)

  • Slide the chicken pieces into a gallon-sized zip top bag, pour in the marinade, then seal and massage the bag for a minute so every piece gets coated, especially around the skin folds.
  • Lay the bag flat in the refrigerator for at least 3 hours and up to 24 hours. Flip the bag occasionally so both sides bathe evenly in the flavorful marinade.

Cook and Rest

  • Remove the chicken from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 450ºF, turning on the convection setting if available to mimic rotisserie heat.
  • Line a baking sheet with foil, then set a wire roasting rack on top. Lift the chicken out with tongs, let excess marinade drip off, and space the pieces about 2 inches apart on the rack.
  • Roast for 35 to 45 minutes, until the chicken breasts reach 160ºF and legs, thighs, and wings hit 170ºF, and the skin looks deeply browned and crispy.
  • Tent the chicken loosely with foil and let it rest for 5 minutes before serving so carryover cooking gently completes the interior and juices settle.

Serve Like a Pollería

  • Bring the platter to the table while the skin still crackles. Serve warm with Aji Verde, fluffy rice, and black beans.

Notes

Storage Tip: Cool any leftover chicken and store it in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or convection oven to keep the skin beautifully crispy.
Temperature Advice: Cook dark meat to a slightly higher temperature (170°F to 175°F) to help break down collagen, resulting in a much juicier and silkier bite.
Flavor Hack: Add half a teaspoon of liquid smoke to the marinade to effortlessly mimic the authentic wood-fired flavor of an outdoor brasa grill indoors.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 450kcalCarbohydrates: 4gProtein: 38gFat: 30gSaturated Fat: 8gCholesterol: 125mgSodium: 850mgPotassium: 350mgSugar: 1gVitamin A: 350IUVitamin C: 4mgCalcium: 30mgIron: 2mg
Keyword Peruvian chicken, Pollo a la Brasa recipe, rotisserie chicken
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