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peruvian chicken recipe.

 


🇵🇪 Peruvian Chicken Recipe (Pollo a la Brasa)

Crispy, juicy, herb-marinated Peruvian roast chicken packed with garlic, lime, cumin, and smoky spices — a bold and flavorful dish that’s easy to make at home.

⭐ Ingredients

For the Chicken Marinade

  • 1 whole chicken (about 1.5–1.8 kg), patted dry
  • 4 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar or apple cider vinegar
  • 2 tbsp lime juice
  • 6 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp Peruvian ají amarillo paste (optional but traditional)
  • 1 tbsp honey (for caramelization)

⭐ Instructions

1. Make the Marinade

Mix olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, smoked paprika, oregano, pepper, salt, ají amarillo paste, and honey in a bowl until smooth.

2. Marinate the Chicken

Rub the marinade all over the chicken — including under the skin and inside the cavity.
Marinate:

  • Minimum: 3 hours
  • Best: Overnight in the refrigerator

3. Roast the Chicken

Preheat oven to 220°C (425°F).
Place chicken on a rack over a baking tray.

Bake for:

  • 425°F / 220°C for 20 minutes
  • Reduce to 190°C (375°F) and bake for 50–60 minutes
  • Baste halfway through for extra flavor

Chicken is ready when internal temperature reaches 75°C (165°F).

4. Rest and Serve

Let chicken rest 10 minutes before slicing.

🍽 Serving Suggestions 

1. Peruvian Green Sauce (Ají Verde)

A spicy, creamy cilantro sauce — the classic pairing with pollo a la brasa.

2. Crispy Peruvian Potato Fries (Papas Fritas)

Serve with chicken drippings and green sauce.

3. Garlic Rice

Perfect for soaking up all the delicious juices.

4. Simple Tomato & Red Onion Salad

Adds freshness and balances the richness.

5. Grilled Vegetables

Bell peppers, zucchini, carrots, and onions complement the smoky marinade.

❓ FAQs

1. What makes Peruvian chicken unique?

The combination of garlic, cumin, lime, soy sauce, and ají amarillo gives it a deep, smoky, citrusy flavor unlike any other roast chicken.

2. Can I use chicken thighs instead of a whole chicken?

Yes! Use bone-in thighs and bake for 35–40 minutes.

3. Do I have to use ají amarillo paste?

No, but it adds authentic Peruvian flavor. You can substitute:

  • 1 tsp chili powder + ½ tsp turmeric.

4. Can I grill Peruvian chicken?

Absolutely. Grill on medium heat for 1 hour, flipping every 15 minutes.

5. How long can leftovers last?

3–4 days in the refrigerator or up to 2 months if frozen.

🔄 Similar Recipes : 

  1. Peruvian Lomo Saltado Recipe
  2. Peruvian Ceviche Recipe
  3. Peruvian Arroz Chaufa (Fried Rice) Recipe
  4. Roast Chicken with Garlic & Herbs Recipe
  5. Chimichurri Chicken Recipe

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