Pollo A La Brasa Recipe Receta Pollo A Brasa

Pollo a la Brasa Recipe | Receta Pollo a Brasa

Pollo a la Brasa is a Peruvian blackened chicken or rotisserie chicken dish.

It is typically served with a salad, French fries, a creamy mayonnaise based sauce as well as an aji sauce.

Although Pollo a la Brasa is a relatively modern dish it is one of Peru's most popular today.

Use the Pollo a la Brasa recipe below and you'll find out why.

See all other from Peruvian Recipes | Recetas Peruanas

Ingredients List:

  • 3 TBSP Soy Sauce
  • 1/4 Cup Freshly Squeezed Lime Juice
  • 3 Cloves Garlic
  • 2 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 TBSP Olive Oil
  • 1/2 tsp Dried Oregano
  • Pepper to Taste
  • 3 1/2 lb Chicken
  • Lime Wedges for Serving


Combine the lime juice, soy sauce, olive oil, cumin, black pepper, paprika and oregano in a large resealable plastic bag and shake to combine.

Add the chicken to the bag and seal tightly. Refrigerate the chicken in the marinade for at least 8 hours and up to 24 hours.

Turn occasionally to assure even marinating.

Preheat the oven to 375°. Remove the chicken from the bag and arrange it in a roasting pan. Reserve the marinade. Pour the marinade evenly over the chicken and roast for 1 hour and 15 minutes, basting occasionally, until the skin is burnished.

After 1 hour of roasting time, tent with foil and continue roasting for 15 minutes longer. Remove from the oven when the internal temperature reaches 170°.

Use a meat thermometer to check right where the leg connects to the body.

Let it rest for about 20 minutes before carving.