Flavorful Peruvian roasted chicken marinated in a blend of spices like ají panca, cumin, soy sauce, and garlic, known for its crispy skin and moist meat.

Pollo a la Brasa (Peruvian Roasted Chicken)

Recipe & Instructions (US Units)

Ingredients:

• 1 whole chicken (3-4 lbs)
• For the Marinade:
  • 1/4 cup soy sauce
  • 3 tablespoons vegetable oil
  • 3 tablespoons ají panca paste (or substitute smoked paprika + pinch cayenne)
  • 2 tablespoons white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika (regular or sweet)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder (or 4 cloves minced garlic)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime

Instructions:

1. Prepare Chicken: Remove giblets from chicken. Pat the chicken thoroughly dry with paper towels (this helps crisp the skin).
2. Make Marinade: In a bowl, whisk together all marinade ingredients: soy sauce, oil, ají panca paste, vinegar, cumin, paprika, oregano, garlic powder/minced garlic, salt, pepper, and lime juice.
3. Marinate Chicken: Place chicken in a large bowl or zip-top bag. Pour the marinade over the chicken. Rub the marinade all over the chicken, including under the skin where possible. Ensure it's evenly coated.
4. Seal the bag or cover the bowl tightly. Refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
5. Roast: Preheat oven to 400°F (200°C). Remove chicken from marinade and place it on a rack set inside a roasting pan (this allows air circulation for crispier skin). Discard excess marinade.
6. Tuck the wing tips under the chicken and tie the legs together with kitchen twine, if desired (helps cook evenly).
7. Roast for 1 hour to 1 hour 20 minutes, or until the juices run clear when pierced between the leg and thigh, and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
8. Rest: Remove chicken from the oven and let it rest, loosely tented with foil, for 10-15 minutes before carving. This allows juices to redistribute.
9. Serve hot, traditionally with French fries and a creamy ají amarillo dipping sauce (Huancaína or similar).

What makes it special?

Pollo a la Brasa is Peru's incredibly popular take on rotisserie chicken, though excellent versions can be made in a home oven. The chicken is marinated in a potent, flavorful blend of Peruvian spices (like ají panca and cumin), soy sauce, garlic, and citrus, resulting in incredibly moist meat and crispy, deeply colored skin. It's a smoky, savory, and slightly tangy national obsession.