Pollo a la Brasa (Peruvian Rotisserie Chicken)

Experience the bold and savory flavors of Peruvian cuisine with Pollo a la Brasa, a marinated rotisserie chicken that’s crispy on the outside and juicy on the inside. This dish is perfect for gatherings, family meals, or whenever you crave a taste of Peru’s beloved culinary tradition.

Ingredients

• 1 whole chicken (about 3–4 pounds)
• 3 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon ají amarillo paste (or substitute with mild chili paste)
• Juice of 1 lime
• Optional: chopped fresh parsley for garnish

Instructions

1. Prepare the Marinade

   In a bowl, combine soy sauce, vegetable oil, white vinegar, minced garlic, paprika, cumin, black pepper, salt, oregano, ají amarillo paste, and lime juice. Mix thoroughly to create a smooth marinade.

2. Marinate the Chicken

   Pat the chicken dry with paper towels. Rub the marinade all over the chicken, including under the skin and inside the cavity. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.

3. Cook the Chicken

   Preheat the oven to 425°F (220°C) or prepare a rotisserie. Place the chicken on a roasting pan or rotisserie spit. Roast for 1 to 1.5 hours, basting occasionally with leftover marinade, until the skin is golden brown and the internal temperature reaches 165°F (74°C).

4. Rest and Serve

   Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh parsley if desired.

Serving

Serve Pollo a la Brasa with traditional sides such as French fries, salad, or Peruvian green sauce (ají verde) for an authentic experience. Enjoy the rich, smoky, and aromatic flavors of this iconic Peruvian dish.