Oven Roasted Peruvian Chicken Recipe (Pollo a la Brasa) Description:
Peruvian chicken, or Pollo a la Brasa, is a traditional dish known for its smoky, spicy, and citrusy flavor profile. Originally made on a rotisserie, this oven-roasted version delivers the same juicy meat and crispy skin. The key lies in the marinade, which blends garlic, lime, cumin, paprika, soy sauce, and aji amarillo (Peruvian yellow chili).
Ingredients:
For the Chicken:
1 whole chicken (3.5 to 4 lbs), cleaned and patted dry
1 tablespoon olive oil
Salt and pepper to taste
For the Marinade:
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons white vinegar (or red wine vinegar)
Juice of 2 limes
1 tablespoon aji amarillo paste (or substitute with sriracha or yellow chili paste)
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon olive oilInstructions:
1. Prepare the Marinade:
In a bowl, whisk together all marinade ingredients: garlic, soy sauce, vinegar, lime juice, aji amarillo paste, cumin, paprika, oregano, pepper, salt, and olive oil.
2. Marinate the Chicken:
Rub the marinade all over the chicken, including under the skin and inside the cavity. Place in a large zip-lock bag or covered bowl and refrigerate for at least 6 hours or overnight for best flavor.
3. Preheat Oven:
Remove chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).
4. Roast the Chicken:
Place the chicken on a rack in a roasting pan, breast-side up. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Roast uncovered for 45–60 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
5. Optional Broil for Crispy Skin:
Broil on high for the last 3–5 minutes for extra crispy skin. Watch closely to avoid burning.
6. Rest and Serve:
Let the chicken rest for 10–15 minutes before carving. Serve with green sauce (ají verde), roasted potatoes, or salad.
Time Required:
Prep Time: 15 minutes
Marinating Time: 6–24 hours (recommended overnight)
Cooking Time: 60 minutes
Rest Time: 15 minutes
Total Active Time: ~1 hr 30 min (excluding marinating)
Nutritional Information (Per Serving – based on 6 servings):
Nutrient Amount
Calories ~320 kcal
Protein 30–35 g
Fat 20 g
Saturated Fat 5 g
Carbohydrates 2 g
Sugars <1 g
Fiber 0.5 g
Sodium 620 mg
Cholesterol 110 mg
Note: Exact values may vary based on size of chicken and marinade retention.
FAQ – Frequently Asked Questions:
Q1: Can I use chicken pieces instead of a whole chicken?
A: Yes! Use bone-in thighs or drumsticks. Reduce roasting time to 35–45 minutes depending on thickness.
Q2: What can I use instead of aji amarillo paste?
A: Use 1 tbsp of sriracha mixed with 1 tsp mustard or yellow chili. It won’t be authentic but offers similar heat and color.
Q3: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes for best texture.
Q4: Is this recipe gluten-free?
A: Use gluten-free soy sauce (like tamari) to make it gluten-free.
Q5: What sides go well with Peruvian chicken?
A: Traditional sides include green aji sauce (ají verde), roasted potatoes, cilantro rice, or a simple avocado salad.