Pollo a la Brasa (Peruvian): Origin, Flavor & Cooking Tips

Pollo a la Brasa is Peru’s iconic rotisserie chicken — deeply marinated, slow-roasted, and packed with bold flavor. Crispy on the outside and juicy on the inside, it’s usually served with fries, salad, and creamy Peruvian sauces like ají verde.

What Is Pollo a la Brasa?

This dish was born in Lima in the 1950s and has become one of the most beloved meals in Peru. It started as a simple roasted chicken recipe developed by Swiss immigrants, but quickly evolved into a flavorful marinated chicken cooked over charcoal or wood fire. Today, it’s a staple at restaurants, street carts, and Sunday family dinners.

The name literally means “chicken on the spit”, and while many make it in rotisserie ovens, you can also prepare it in a regular oven at home — no special equipment required.

What Does It Taste Like?

Pollo a la Brasa tastes smoky, savory, slightly tangy, and packed with umami. The marinade usually includes garlic, soy sauce, vinegar, black beer, cumin, and ají panca — giving the meat deep flavor even before it hits the oven. As it roasts, the skin becomes crispy and slightly charred, while the meat stays juicy.

Is Pollo a la Brasa Spicy?

No — it’s flavorful, but not spicy by default. Ají panca (used in the marinade) is very mild, and black pepper adds warmth rather than heat. However, most people enjoy it with ají verde or ají amarillo sauce on the side, which can bring heat depending on your taste.

📋 Easy Pollo a la Brasa Recipe (Peruvian Rotisserie Chicken)

• Prep Time: 30 minutes
• Marinating Time: 12 hours (overnight)
• Cook Time: 2 hours
• Total Time: 14 hours 30 minutes
• Servings: 4 people
• Calories: 1061 kcal (approx., including sides)

🧂 Ingredients

🥣 For the Chicken Marinade

• 1 whole chicken (giblets removed)
• ½ cup white vinegar
• ½ cup ground ají panca (or ají panca paste)
• ½ cup garlic paste (freshly minced or blended garlic)
• ½ cup dark soy sauce
• ½ cup vegetable oil
• 1 cup black beer (like Cusqueña Negra, optional)
• Salt, black pepper, and ground cumin to taste

🍟 For the Sides

• 6 large white potatoes, peeled and cut into thick fries
• 2 cups vegetable oil (for frying)
• 1 small head iceberg lettuce, washed and chopped
• 3 medium tomatoes, sliced
• ½ cucumber, peeled and sliced
• ½ cup salad dressing of your choice

🌶️ For Ají Amarillo Sauce (Optional)

• 1 large ají amarillo pepper (or 2 tbsp ají amarillo paste)
• ⅓ cup queso fresco
• ¼ cup vegetable oil
• 1 large garlic clove
• 3 tbsp fresh lime juice
• ½ tsp huacatay paste (Peruvian black mint)
• 1 pinch sugar
• Salt and pepper to taste

🥗 Nutrition Facts (Per Serving)

• Calories: 1061 kcal
• Protein: 56g
• Fat: 62g
• Carbohydrates: 65g
• Fiber: 6g
• Sodium: ~1300mg
• Sugar: 3g

👨‍🍳 How to Make Pollo a la Brasa (Step-by-Step, Beginner-Friendly)

1. Clean and dry the chicken.
   Take your whole chicken out of the packaging. Remove the giblets from the cavity (usually found inside). Rinse the chicken under cold water. Then pat it dry — inside and out — with paper towels. A dry surface helps the marinade stick better.
2. Mix the marinade.
   In a large bowl, combine the following:
   • ½ cup white vinegar
   • ½ cup dark soy sauce
   • ½ cup garlic paste (about 1 head of garlic, crushed)
   • ½ cup ají panca paste
   • ½ cup vegetable oil
   • 1 cup black beer (optional, but adds depth)
   • 1½ tsp salt, 1 tsp cumin, and ½ tsp black pepper

   Stir until everything looks thick, dark, and smells garlicky and slightly sweet. If it tastes too salty raw — perfect! That’s what you want for marinade.

3. Marinate the chicken overnight.
   Place the chicken in a deep bowl or tray. Pour the marinade over the top and use clean hands to rub it under the skin, inside the cavity, and all around the bird. The more coverage, the better.
   Tip: Use kitchen gloves if you want to avoid stained hands.
   Cover with plastic wrap and refrigerate overnight. If you’re short on time, let it marinate at least 6 hours.
4. Let the chicken come to room temperature.
   About 30 minutes before roasting, take the chicken out of the fridge. Letting it sit at room temp ensures it cooks evenly and prevents sudden temperature changes that dry it out.
5. Preheat your oven to 390°F (200°C).
   Place a rack in the middle of the oven. If you’re not using a rotisserie, a simple roasting pan will work. Line the pan with foil for easier cleanup.
6. Prepare the roasting setup.
   Place the chicken breast-side up in the roasting pan. Add about 1 inch (2–3 cm) of water to the bottom of the pan — this helps create steam and keeps the chicken juicy. You can also use a rack inside the pan to lift the chicken for even browning.
7. Roast the chicken for 1 hour 45 minutes to 2 hours.
   Cooking times may vary depending on the size of the bird and your oven. About halfway through, baste the chicken with juices from the pan for a deeper color and flavor.
   Don’t open the oven too often — it drops the heat.
8. How to check for doneness (with or without thermometer):
   • With a meat thermometer: Internal temp should be 165°F (75°C) in the thickest part of the thigh, not touching bone.
   • Without thermometer: Pierce the thigh with a skewer or knife — juices should run clear, not pink. The leg should move freely when wiggled.
9. Rest before cutting.
   Remove the chicken from the oven and let it sit for 10–15 minutes. This helps redistribute the juices so they don’t all spill out when cutting.
10. Cut into quarters or eighths.
    Use a sharp knife or kitchen shears to cut the chicken into pieces. Start by removing the legs and thighs, then the breasts and wings. If you’re serving a big group, you can cut each piece in half again.
11. Fry the potatoes (optional but traditional).
    Heat vegetable oil in a deep pan over medium-high heat. Once the oil is hot (about 350°F / 175°C), add the thick-cut fries in batches. Fry until golden brown, about 5–7 minutes. Place them on paper towels and sprinkle with salt.
12. Serve with salad and dipping sauces.
    On each plate, place chicken, fries, and a simple salad of lettuce, tomato, and cucumber. Add a spoon of ají amarillo sauce or ají verde on the side for dipping.

🔪 Chef Tips, Substitutions & How to Store Leftovers

✅ Chef Tips for Perfect Pollo a la Brasa

• Marinate longer if possible: 12 hours is great, but 24 hours makes the flavor even deeper.
• Don't skip basting: Every 30–40 minutes, spoon marinade or pan juices over the chicken to keep it moist and flavorful.
• Let the chicken rest before cutting: This prevents juices from spilling out and drying the meat.
• Use foil if the skin starts burning: Lightly cover the chicken with foil during the last 30 minutes if it’s getting too dark.
• Want crispier skin? Raise the oven temp to 425°F (220°C) for the final 15 minutes.

🔁 Ingredient Substitutions (If You Can't Find the Originals)

• Ají panca: Use a mix of smoked paprika and a touch of chipotle powder or ancho chili paste. Not the same, but close.
• Black beer (Cusqueña): Use a dark lager or porter. Or skip it and add 1 tsp brown sugar to the marinade for depth.
• Huacatay paste: Use a blend of mint + basil + cilantro if you can’t find the Peruvian black mint paste.
• Queso fresco (for sauce): Substitute with feta, ricotta, or even cream cheese in a pinch.

🥶 How to Store and Reheat

Refrigerator (up to 4 days)

• Let the chicken cool to room temp before storing.
• Place in an airtight container or wrap tightly with foil.
• Keep sauces in a separate small container to avoid soggy skin.

Freezer (up to 2 months)

• Remove meat from the bone before freezing for best results.
• Wrap tightly in freezer-safe bags and label with date.
• Thaw overnight in the fridge before reheating.

Reheating Tips

• Oven: Best method. Wrap chicken in foil and heat at 350°F (175°C) for 15–20 minutes until hot. Unwrap for the last 5 mins to crisp the skin.
• Air fryer: Great for leftovers! 375°F (190°C) for 5–7 minutes.
• Microwave: Not ideal, but okay for boneless cuts. Use low power and cover with a damp paper towel.

💡 Extra Tips

• Tomatoes in salad can spoil fast: Add them fresh right before serving if prepping ahead.
• Ají sauces don’t freeze well: Make fresh or store in fridge for up to 4 days.
• Leftover chicken? Use it in sandwiches, wraps, salads, or even stir-fries the next day.

❓ Pollo a la Brasa: Frequently Asked Questions

Can I make Pollo a la Brasa without beer?

Yes! The black beer adds depth and a slight sweetness, but it’s optional. If you skip it, try adding 1 teaspoon of brown sugar or molasses to the marinade to balance the flavor.

Can I use chicken pieces instead of a whole chicken?

Absolutely. You can use thighs, drumsticks, or even boneless cuts. Just adjust the cooking time — smaller pieces will cook faster, typically in 35–45 minutes at 390°F (200°C).

Can I cook this on the grill?

Yes — and it’s amazing! Grill over indirect heat with the lid closed. Baste regularly with the marinade and rotate for even cooking. Finish over direct heat to crisp the skin.

Is Pollo a la Brasa spicy?

No, not by default. The marinade is flavorful, but not hot. If you add ají amarillo or ají verde sauce on the side, you can adjust the spice level to your taste.

What does "Pollo a la Brasa" mean?

It literally means “chicken on the coals” or “rotisserie chicken.” “Brasa” refers to the hot embers or charcoal traditionally used to cook it, though today it’s often roasted in an oven.

Is this dish gluten-free?

Not by default, because of the soy sauce. But you can make it gluten-free by using tamari or a certified gluten-free soy sauce.

Can I meal prep Pollo a la Brasa?

Definitely. Marinate the chicken the day before, and even roast it ahead. The chicken lasts 3–4 days in the fridge and is great in salads, wraps, or bowls. Just keep the salad and fries separate for best texture.

What sides go well with it?

French fries and salad are traditional. You can also serve it with:

• White rice
• Sweet potato fries
• Grilled vegetables
• Quinoa or brown rice for a lighter version

Can I freeze Pollo a la Brasa?

Yes. Remove meat from the bone and store it in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven or air fryer.