Pollo A La Brasa (Peruvian Style)

Pollo a a la brasa with ají verde sauce on top.

This traditional Peruvian recipe for marinated, crispy-skinned roasted chicken, Pollo a la Brasa, is a true flavor explosion!

Course Main Course

Cuisine Peruvian

Keyword peruvian chicken, pollo a la brasa

Prep Time 10

Cook Time 35

marinating 2

Total Time 2 45

Servings people

Calories 409kcal

Ingredients

3 lbs whole chicken
3-5 cloves garlic, crushed or grated
1/4 cup dark beer
2 Tbsp low-sodium soy sauce
2 Tbsp apple cider vinegar
1 Tbsp lime juice
1 Tbsp oil any oil you like
1 Tbsp ají panca paste
1 Tbsp ají amarillo paste
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried rosemary
sea salt
pepper

Instructions

Spatchcook chicken and lift the skin off slightly from the meat to create pockets for the marinade (see video for instructions).
Add all marinade ingredients to a bowl and whisk until creamy in consistency.
Add part of the marinade into the pockets created between meat and skin, then place the chicken into a ziplock bag and pour the rest of the marinade into the bag. Close the bag airtight removing excess air and then squish the marinade around to distribute it evenly. Place in the fridge for at least 2 and up to 12 hours.
Remove the chicken from the fridge and preheat the grill to 400F. (See blog post for oven roasting instructions).
Once hot, add the chicken cut side down and breast side up close to but not on direct heat. Pour the remaining marinade in the bag over the chicken and close the grill to maintain the heat. Grill for 30-35 minutes or until the center of the thickest part of the breast registers 145-150F internal temperature on a meat thermometer.
Flip the chicken onto the breast side and put it on direct heat for 2 minutes or until golden.
Remove the chicken from the heat and let it rest for 10 minutes before cutting into it.

Video

Nutrition

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