International Cuisine > Peruvian Cuisine > Main Dishes (Peruvian) > Pollo a la Brasa Recipe

Peruvian Pollo a la Brasa

Discover the secrets to making authentic Peruvian Pollo a la Brasa at home. This recipe captures the smoky, savory flavors that make this dish a national treasure.

Prep Time
20 minutes (plus 4-8 hours marinating)
Cook Time
1 hour 15 minutes - 1 hour 30 minutes
Servings
4-6
Ingredients
  • 3-4 lbs Whole Chicken
  • 1/2 cup Dark Beer (like Cusqueña)
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Aji Panca Paste
  • 4 cloves Garlic
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Black Pepper
  • 2 teaspoons Salt
  • 2 tablespoons Vegetable Oil

Marinating the Chicken

In a large bowl, combine the dark beer, soy sauce, red wine vinegar, aji panca paste, minced garlic, cumin, oregano, salt, pepper, and vegetable oil. Whisk until well combined.

Preparing the Chicken

Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in the bowl with the marinade, ensuring it's fully coated. You can also use a large ziplock bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor.

Setting Up the Rotisserie or Oven

If using a rotisserie: Secure the chicken on the rotisserie spit according to the manufacturer's instructions. If using an oven: Preheat your oven to 375°F (190°C). Place the chicken on a roasting rack set inside a baking pan.

Cooking the Chicken

If using a rotisserie: Cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If using an oven: Roast for approximately 1 hour 15 minutes to 1 hour 30 minutes, basting with the pan juices every 20 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For extra crispy skin, you can broil the chicken for the last 5-10 minutes, watching carefully to prevent burning.

Resting and Carving

Once the chicken is cooked, remove it from the rotisserie or oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more flavorful and tender chicken. Carve and serve immediately.

Serving Suggestions

Pollo a la Brasa is traditionally served with french fries, aji (Peruvian hot sauce), and a simple salad. Other great sides include rice, coleslaw, or steamed vegetables.

Nutrition Facts (Estimated per 100g)

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods. Calories: 220-280 Protein: 25-30g Fat: 12-18g Carbohydrates: 2-5g

Important Considerations for Nutrition

This recipe can be relatively high in fat, depending on the chicken's skin content. You can reduce the fat content by removing the skin before serving. The marinade is relatively low in carbohydrates. Serve with healthy side dishes to create a balanced meal.

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FAQ

  • Can I use a different type of beer?

    Yes, you can substitute the dark beer with another type of beer, but a dark beer like Cusqueña or a similar dark lager will give a more authentic flavor.
  • What can I use if I don't have Aji Panca paste?

    If you can't find Aji Panca paste, you can substitute it with a mixture of smoked paprika and a small amount of cayenne pepper for a similar smoky and slightly spicy flavor.
  • How do I ensure the chicken is cooked through?

    Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. Avoid inserting the thermometer near the bone for an accurate reading.