Pollo a la Brasa (Peruvian Rotisserie Chicken)

Pollo a la Brasa, also known as Peruvian rotisserie chicken, is a flavorful, juicy, and aromatic dish that has become a global favorite. Originating in Peru, this dish combines tender chicken marinated in a blend of spices, garlic, soy sauce, and vinegar, then cooked to perfection over a rotisserie or in the oven. The marinade infuses the meat with a rich, smoky flavor, while the crispy golden-brown skin adds a delightful crunch with every bite. Traditionally served with French fries, Peruvian green sauce (ají verde), and a fresh salad, Pollo a la Brasa is perfect for family dinners, gatherings, or any special occasion.

This recipe allows home cooks to replicate the authentic taste of Peruvian rotisserie chicken in their own kitchen. Whether you are a seasoned chef or a beginner, you’ll find the steps easy to follow and the results incredibly rewarding. The key to success lies in marinating the chicken long enough to absorb the bold flavors, and cooking it at a high temperature to achieve that iconic golden skin.

Pollo a la Brasa isn’t just a meal; it’s an experience of Peruvian culinary tradition, celebrated for its balance of spices, tenderness, and irresistible aroma. This recipe emphasizes easy-to-find ingredients and practical cooking techniques, ensuring you can enjoy a restaurant-quality dish at home. By preparing this dish, you’re not only indulging in a delicious meal but also exploring a part of Peru’s rich gastronomic culture.

Ingredients

• 1 whole chicken (3–4 lbs)
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Directions

1. Prepare the Marinade: In a large bowl, combine 1/4 cup soy sauce, 2 tablespoons red wine vinegar, 3 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder, 1 tablespoon vegetable oil, and 1 teaspoon salt. Mix well until fully combined.
2. Marinate the Chicken: Rinse and pat dry a whole chicken (about 3–4 lbs). Rub the marinade generously all over the chicken, including under the skin for maximum flavor. Cover and refrigerate for at least 4 hours, ideally overnight.
3. Preheat Oven or Rotisserie: If using an oven, preheat to 425°F (220°C). If using a rotisserie, follow the manufacturer’s instructions for preheating.
4. Cook the Chicken: Place the chicken on a roasting rack or rotisserie spit. Roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with leftover marinade or pan juices to enhance flavor and moisture.
5. Rest and Serve: Remove the chicken from the oven or rotisserie, tent with foil, and let it rest for 10 minutes before carving. Serve with French fries, ají verde sauce, and a side salad for a complete Peruvian experience.