Pollo a la Brasa

Bring the bold, smoky flavors of Peru straight to your table with this Pollo a la Brasa recipe, a classic take on rotisserie-style chicken that's infused with an irresistible marinade. This dish features a whole chicken seasoned with a vibrant blend of soy sauce, lemon juice, garlic, cumin, paprika, and a hint of cayenne for a subtle kick. The real magic happens as the marinade penetrates deep under the skin and caramelizes during roasting or grilling, creating a crisp, golden exterior and juicy, flavorful meat. Perfect for special family meals, this Peruvian-style roasted chicken pairs beautifully with traditional Aji Verde sauce and fresh, zesty sides. Whether you're cooking in the oven or on a rotisserie, this Pollo a la Brasa guarantees a crowd-pleasing centerpiece every time!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 approximately 4 lbs Whole chicken
• 0.25 cup Soy sauce
• 0.25 cup Lemon juice
• 2 tablespoons White vinegar
• 2 tablespoons Olive oil
• 2 tablespoons Paprika
• 1 tablespoon Cumin
• 4 minced Garlic cloves
• 2 teaspoons Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Ground cayenne pepper

Directions

Step 1

Start by preparing the marinade. In a bowl, combine the soy sauce, lemon juice, white vinegar, and olive oil. Stir well to blend these liquid ingredients together.

Step 2

Add the paprika, cumin, minced garlic, dried oregano, salt, black pepper, and ground cayenne pepper into the liquid mixture. Stir until the spices are fully incorporated to form a uniform marinade.

Step 3

Place the whole chicken on a clean surface. Pat it dry with paper towels to remove any excess moisture, which ensures the skin will crisp up during roasting.

Step 4

Using your hands, gently loosen the skin across the chicken breast, thighs, and drumsticks. Be careful not to tear it.

Step 5

Pour or brush half of the marinade under the skin, ensuring it thoroughly reaches the meat. Then, evenly coat the external skin of the chicken with the remaining mixture.

Step 6

If time allows, let the chicken marinate for at least 2 hours in the refrigerator, with overnight marination being ideal to enhance flavor.

Step 7

Preheat your oven to 350°F (175°C) or set up a rotisserie grill to medium heat.

Step 8

For oven roasting, place the chicken on a rack inside a roasting pan. For a rotisserie, secure the chicken in place following your equipment instructions.

Step 9

Roast or grill the chicken for approximately 90 minutes. Check that the internal temperature has reached 165°F (75°C) at the thickest part of the meat.

Step 10

Once cooked, remove the chicken from the heat. Allow it to rest for 10 minutes before carving to let the juices redistribute.

Step 11

Serve the Pollo a la Brasa warm, ideally with a side of Aji Verde (Peruvian green sauce) and a fresh salad.

Nutrition Facts

Serving size	(2038.5g)

Amount per serving	% Daily Value*
Calories	660.0

Total Fat 46.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 136.1mg	0%
Sodium 4837.9mg	0%
Total Carbohydrate 24.9g	0%
Dietary Fiber 7.8g	0%
Total Sugars 3.4g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 189.3mg	0%
Iron 11.5mg	0%
Potassium 1255.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 25.7%

Carbs: 14.3%