Best 7 Peruvian Roast Chicken Pollo A La Brasa Recipes

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Unlock the secrets of creating an authentic and flavorful Peruvian roast chicken, known as Pollo a la Brasa, that will transport your taste buds to the vibrant streets of Lima. This traditional dish, characterized by its juicy meat, crispy skin, and aromatic marinade, is a culinary symbol of Peruvian gastronomy. With its origins rooted in the Incan civilization, Pollo a la Brasa has become an integral part of Peru's culinary heritage. Prepare to embark on a culinary journey as we guide you through the essential steps and reveal the secrets to achieving the perfect balance of flavors that will tantalize your palate and leave you craving for more.

Here are our top 7 tried and tested recipes!

PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)



Peruvian Roast Chicken (Pollo a la Brasa) image

This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.

Provided by Erik Ramirez

Categories     main-dish

Time P1DT3h

Yield 6 servings

Number Of Ingredients 15

13 ounces ground bean sauce (fermented soybean paste), preferably Lee Kum Kee brand; available online and Asian specialty stores
1/2 cup aji amarillo paste (yellow hot pepper paste), preferably Doña Isabel brand, available online and Latin specialty stores
3 tablespoons chicken stock, or water
3 tablespoons ground cumin
1/4 cup sunflower oil, or any neutral oil, such as canola or grapeseed
6 cloves garlic, about 3 tablespoons minced
4 sprigs oregano (or 1 tablespoon dried oregano), about 3 tablespoons minced
3 1/2 pounds whole chicken
1 poblano pepper
3 jalapeño peppers
1 bunch cilantro, cold
1/2 cup white wine vinegar, cold
1 large egg yolk, cold
1 cup canola oil, cold
Kosher salt, to taste

Steps:

  • Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
  • Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
  • Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
  • Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
  • Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
  • Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
  • Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.

POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)



Pollo A La Brasa (Peruvian Rotisserie Chicken) image

A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.

Provided by Eat Peru

Categories     Lunch     Main Course

Time 14h30m

Number Of Ingredients 23

1 whole chicken (giblets removed)
½ cup plain vinegar
½ cup ground ají panca chilli pepper
½ cup freshly made garlic paste
½ cup dark soy sauce
½ cup vegetable oil (for the marinade)
1 cup black beer (such as Cusqueña Negra (optional))
Salt, ground black pepper, and cumin to taste
6 large white cooking potatoes (peeled and cut into thick fries)
2 cups vegetable oil (to fry the potatoes)
1 small head iceberg lettuce (washed and roughly chopped)
3 medium tomatoes (sliced)
½ cucumber (peeled and sliced)
½ cup salad dressing (of your choice)
5 tbsp Dipping sauces (Mayonnaise, ketchup, mustard and ají chilli pepper dip to serve)
1 large aji amarillo pepper (or 2 tbsps paste)
1/3 cup queso fresco
1/4 cup vegetable oil
1 large garlic clove
3 tbsp lime juice
1/2 tsp huacatay paste
1 pinch sugar
pepper (to taste)

Steps:

  • On the night before roasting, add dry ground ingredients to bowl
  • Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
  • Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
  • (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
  • About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
  • Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
  • When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
  • Enjoy your Peruvian classic roast dinner!

Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, Carbohydrate 25.8 g, Protein 43.06 g, Fat 86.75 g, SaturatedFat 42.3 g, Cholesterol 150.18 mg, Sodium 2179.39 mg, Fiber 3.48 g, Sugar 9.82 g

POLLO A LA BRASA (PERUVIAN ROAST CHICKEN)



Pollo a la Brasa (Peruvian Roast Chicken) image

The famous and phenomenally finger-licking delicious roast chicken from Peru!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h15m

Number Of Ingredients 19

1 whole broiler/fryer chicken (, 2-3 pounds, or bone-in/skin-on chicken pieces of your choice)
For the marinade:
2 tablespoons soy sauce
Juice of 2 limes
5 cloves garlic
1 teaspoon fresh ginger (, minced)
1/4 cup dark beer
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoons huacatay paste
1 tablespoon aji panca paste
1 1/2 teaspoons ground cumin
3/4 teaspoon ground annatto
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper (, more or less according to heat preference)
Aji Verde Sauce (, for serving)

Steps:

  • Combine all the marinade ingredients in a food processor and blend until smooth.
  • Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
  • If using a convection oven (that's what I use for crispier skin): Preheat the oven to 475 degrees F and roast the chicken for 10 minutes. Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
  • Serve the chicken with our homemade Aji Verde Sauce. Traditional sides include thickly cut French fries and a leafy green salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 24 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 95 mg, Sodium 671 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a la Brasa (Peruvian Grilled Chicken) image

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)



Peruvian Grilled Chicken (Pollo a la Brasa) image

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Provided by Shelley Wiseman

Categories     Chicken     Lunch     Lime     Grill     Grill/Barbecue     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 2-4 servings

Number Of Ingredients 9

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

Steps:

  • Marinate chicken:
  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
  • Grill chicken:
  • If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  • If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  • Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a La Brasa (Peruvian Grilled Chicken) image

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Provided by Northwestgal

Categories     Chicken

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)

Steps:

  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • Prepare grill for medium-high heat.
  • Discard marinade, then pat chicken dry. Oil grill rack.
  • Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
  • Garnish with lime wedges.
  • (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2

POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES



Pollo a La Brasa - Peruvian Roasted Chicken With Yellow Potatoes image

The third Sunday in July is "Pollo a la Brasa Day" in Peru (Día del Pollo a la Brasa). Like pisco and ceviche, pollo a la brass is a very important component of Peru's culinary heritage, though it is a relatively modern dish. (Peru also celebrates Pisco Sour Day in February and National Ceviche Day on June 28). Pollo a la brasa is a delectable roasted chicken flavored with uniquely Peruvian herbs and spices. it has really started to catch on in the United States, so much so that many areas have several competing restaurants. Peruvian roasted chicken is popular for a reason - the unique combination of spices gives the meat exceptional flavor. The dish has an interesting history: it was made famous by a couple of Swiss expats in the 1950's at their restaurant La Granja Azul (which is still a popular Lima restaurant). They designed and patented the mechanical spit that roasts multiple chickens simultaneously (el rotombo). Peruvian roasted chicken always comes with delicious hot pepper sauces. The red sauce typically has quite a kick, but the green sauce and the creamy yellow aji sauce tend to be milder and sweet. The green sauce is typically prepared with queso fresco or mayonnaise and the Andean herb called huacatay, or Peruvian black mint. The creamy yellow sauce is made with aji amarillo chile peppers. Pollo a la brasa always comes with sides - usually thick cut french fries, fried yuca, corn on the cob, and onion salad/relish. Some places offer tortillas and beans and rice, a more Central American touch. For the complete Peruvian experience, wash everything down with an Inca Cola. If your takeout place has desserts, be sure to try them too! Alfajores or tres leches are some of the most popular.

Provided by JackieOhNo

Categories     Whole Chicken

Time 13h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken
3 lbs yellow potatoes
1/4 cup vegetable oil
1/4 cup vinegar
3 garlic cloves
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped of fresh mint (optional)

Steps:

  • Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
  • Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
  • Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
  • Marinate chicken, refrigerated, for 12-24 hours.
  • Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
  • Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
  • Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
  • Remove chicken from oven and let cool for 10-15 minutes before carving.

Nutrition Facts : Calories 1094.3, Fat 67.2, SaturatedFat 17, Cholesterol 243.8, Sodium 546.5, Carbohydrate 56.1, Fiber 8.9, Sugar 4.2, Protein 64

Tips:

  • Use a whole chicken: This will give you the most flavorful and juicy roast chicken.
  • Butterfly the chicken: This will help the chicken cook more evenly.
  • Season the chicken generously: Use a combination of salt, pepper, garlic powder, and paprika. You can also add other herbs and spices to taste.
  • Let the chicken marinate for at least 30 minutes: This will help the flavors penetrate the chicken.
  • Roast the chicken at a high temperature: This will help the skin get crispy and the meat stay juicy.
  • Baste the chicken every 20 minutes: This will help the skin stay moist and flavorful.
  • Let the chicken rest before carving: This will help the juices redistribute throughout the chicken.

Conclusion:

Peruvian roast chicken, or pollo a la brasa, is a delicious and flavorful dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful marinade, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make chicken dish, give Peruvian roast chicken a try.

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