Authentic Peruvian Pollo a la Brasa: Crispy Roasted Chicken with Zesty Green Sauce

The aroma of roasting chicken seasoned with zesty lime, aromatic cumin, and garlic is enough to make anyone’s mouth water. Pollo a la Brasa, Peru’s iconic rotisserie chicken, represents a culinary masterpiece that has captivated food lovers worldwide. What makes this dish extraordinary is its perfect balance of crispy, seasoned skin and incredibly moist, flavorful meat that falls off the bone.

Unlike traditional roasted chicken, Pollo a la Brasa gets its distinctive flavor from a marinade that infuses the meat with Peruvian spices and a unique cooking method that ensures every bite is succulent. The dish originated in 1950s Peru when Swiss immigrant Roger Schuler developed the technique as a way to save his failing chicken farm. Today, it’s considered Peru’s national dish, with Peruvians consuming it an average of three times per month.

What sets our version apart is the accessibility—we’ve adapted the traditional rotisserie method for the home oven without sacrificing any authenticity. The secret lies in the marinade and the high-heat roasting technique that creates that coveted crispy skin while locking in juices. Paired with the tangy, creamy aji verde sauce, this dish transforms an ordinary weeknight into a festive Peruvian feast.

Ingredients

For the Chicken Marinade:

• 3-4 lbs (1.4-1.8kg) bone-in, skin-on chicken thighs (or whole chicken cut into pieces)

• 6 cloves garlic, minced

• 1/2 cup (120ml) soy sauce

• 1/4 cup (60ml) lime juice (from 2-3 limes)

• 2 tablespoons (30ml) vegetable oil

• 1 tablespoon (15g) ground cumin

• 1 tablespoon (15g) smoked paprika

• 1 teaspoon (2g) black pepper

• 1 teaspoon (2g) turmeric

• 1 teaspoon (5g) salt

For the Aji Verde Sauce:

• 1 cup (30g) tightly packed fresh cilantro leaves and tender stems

• 1-2 jalapeño peppers, seeded (or Aji Amarillo paste for authenticity)

• 2 cloves garlic

• 1/4 cup (60ml) lime juice

• 1/2 cup (120ml) mayonnaise

• 1 tablespoon (15ml) olive oil

• 1/2 teaspoon (1g) cumin

• Salt to taste

For Serving (Optional):

• Fried sweet plantains (maduros)

• French fries

• Steamed rice

• Large-leaf lettuce or mixed greens

• Lime wedges

Dietary Substitutions:

• Gluten-free: Use tamari instead of soy sauce

• Dairy-free: Use dairy-free mayonnaise alternative

• Low-carb: Serve with cauliflower rice or zucchini fries instead of plantains

• Spicier: Add more jalapeños or a pinch of cayenne to the sauce

• Milder: Use bell peppers instead of jalapeños

Instructions/Steps

Prepare the Marinade (10 minutes): In a large bowl, whisk together garlic, soy sauce, lime juice, oil, cumin, paprika, black pepper, turmeric, and salt until well combined.

Marinate the Chicken (4 hours to overnight): Place chicken in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is thoroughly coated. Refrigerate for at least 4 hours, or preferably overnight, for maximum flavor penetration.

Prepare for Roasting (10 minutes): Remove chicken from refrigerator 30 minutes before cooking. Preheat oven to 425°F (220°C). Arrange a wire rack on a baking sheet lined with foil for easy cleanup.

Roast the Chicken (30-40 minutes): Place chicken pieces skin-side up on the wire rack, ensuring space between pieces. Roast for 30-40 minutes until skin is crispy and deep golden brown, and internal temperature reaches 165°F (74°C).

Rest the Chicken (10 minutes): Transfer chicken to a cutting board and let rest for 10 minutes before serving. This allows juices to redistribute, ensuring moist meat.

Make the Aji Verde Sauce (5 minutes): While chicken roasts, combine cilantro, jalapeños, garlic, lime juice, olive oil, and cumin in a blender or food processor. Blend until smooth, then add mayonnaise and pulse just until combined. Season with salt to taste.

Serve: Arrange chicken on a platter, drizzle with aji verde sauce, and garnish with lime wedges. Serve with traditional sides like fried plantains, french fries, or rice.

Recipe Info 

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (plus marination time)
Servings: 4-6
Difficulty Level: Easy
Course: Main Course
Cuisine Style: Peruvian

Nutrition Information

Per serving (approximately 1 chicken thigh with sauce):

Health Benefits:

• High-quality protein from chicken supports muscle growth and repair

• Garlic and cumin offer anti-inflammatory properties

• Cilantro provides vitamins K and A

• Lime juice contributes vitamin C and antioxidants

Disclaimer: Nutrition values are estimates and may vary based on exact ingredients and portion sizes.

Tips/Variations/Notes

• Crispier Skin: For extra crispy skin, pat chicken dry with paper towels before marinating and ensure the oven is fully preheated.

• Marination Time: While 4 hours is minimum, marinating overnight yields the most flavorful results.

• Whole Chicken: If using a whole chicken, spatchcock it for even cooking. Adjust roasting time to 60-75 minutes.

• Grill Method: This recipe works beautifully on a grill. Cook over medium-high heat for 25-30 minutes per side.

• Amarillo Paste: For authentic flavor, substitute jalapeños with 2 tablespoons of Aji Amarillo paste.

• Make-Ahead Sauce: The aji verde sauce can be made up to 3 days in advance and stored in the refrigerator.

• Vegetarian Version: The marinade works well on cauliflower steaks or thick-cut portobello mushrooms.

• Spice Control: Adjust heat level by varying jalapeño quantity or removing seeds entirely.

• Resting Time: Don’t skip the resting step—it’s crucial for juicy chicken.

• Fried Plantains: Look for completely black plantain skins for the sweetest, most tender maduros.

Equipment Needed

Essential Tools:

• Large mixing bowl

• Baking sheet

• Wire rack

• Blender or food processor

• Instant-read meat thermometer

• Tongs

Nice-to-Have Extras:

• Spatchcock shears (for whole chicken)

• Basting brush

• Mortar and pestle (for grinding spices)

• Serving platter with rim (to contain juices)

FAQs

1. Can I use chicken breasts instead of thighs? Yes, but breasts cook faster and may dry out. Reduce cooking time to 20-25 minutes and check temperature earlier.
2. What if I can’t find Aji Amarillo paste? You can substitute with additional jalapeños, a pinch of turmeric for color, or simply omit it—the dish will still be delicious.
3. How long does the chicken keep in the refrigerator? Stored properly, it will last 3-4 days in the refrigerator.
4. Can I freeze the marinated chicken? Yes, freeze marinated chicken for up to 3 months. Thaw in refrigerator before cooking.
5. Is there a substitute for mayonnaise in the sauce? Greek yogurt or crème fraîche work well as alternatives.
6. How do I know when the chicken is done? Use a meat thermometer—the thickest part should register 165°F (74°C).
7. Can I make this in an air fryer? Yes, cook at 380°F (193°C) for 20-25 minutes, flipping halfway through.
8. What’s the difference between Pollo a la Brasa and regular roasted chicken? The distinctive marinade with soy sauce, cumin, and lime gives it unique flavor, and the high-heat roasting method creates exceptionally crispy skin.
9. Is this dish traditionally spicy? The chicken itself is mild to moderately spicy, while the sauce provides most of the heat.
10. Can I prepare this in advance? The chicken can be marinated up to 24 hours ahead, and the sauce can be made 3 days in advance.

Recipe Story & Cultural Context

Pollo a la Brasa’s creation story is as fascinating as its flavor. In 1950, Swiss immigrant Roger Schuler found himself with a failing chicken farm near Lima, Peru. Faced with potential financial ruin, he innovated a way to use his young chickens quickly by marinating them in a saltwater solution and cooking them slowly over algarrobo (a type of mesquite) charcoal.

Schuler posted a sign offering “eat as much chicken as you can for only five soles,” and locals flocked to his farm, Granja Azul (Blue Farm). The dish’s popularity grew exponentially, leading Schuler to partner with fellow Swiss immigrant Franz Ulrich, who engineered a special rotisserie oven called “El rotombo” that could cook multiple chickens simultaneously like “planets around the sun.”

What began as a solution to a business problem became Peru’s national dish, with rotisserie chicken restaurants now accounting for 40% of the country’s fast-food industry. Every July 21st, Peruvians celebrate Día del Pollo a la Brasa, honoring this culinary treasure that represents the fusion of Swiss technique and Peruvian ingredients.

The dish’s evolution from simple salt-seasoned chicken to the complex marinade we use today reflects Peru’s multicultural heritage, incorporating ingredients like soy sauce (from Chinese immigrants) and native Peruvian ají peppers. Today, Pollo a la Brasa stands as a symbol of Peruvian culinary innovation and cultural pride.

Pairing Suggestions

Beverages:

• Traditional: Chicha morada (purple corn drink) or Inca Kola

• Beer: Light lagers like Cristal or Cusqueña

• Wine: Sauvignon Blanc or Pinot Grigio

• Non-alcoholic: Limeade or sparkling water with lime

Side Dishes:

• Classic: Fried sweet plantains (maduros)

• Traditional: French fries with mayonnaise

• Hearty: Steamed white rice

• Light: Fresh salad with lettuce, tomato, and red onion

• Vegetable: Sautéed green beans with garlic

Occasion Suggestions:

• Family Dinner: Serve with multiple sides for a festive meal

• Casual Gathering: Prepare as the main dish with finger foods

• Weeknight Meal: Quick enough for a satisfying weeknight dinner

• Game Day: Make chicken wings or drumsticks for easy eating

• Celebration: Whole chicken for a festive presentation

Conclusion

Pollo a la Brasa represents everything wonderful about Peruvian cuisine—bold flavors, cultural fusion, and a commitment to culinary excellence. This recipe brings the authentic taste of Peru’s national dish to your kitchen, with crispy skin, juicy meat, and a vibrant green sauce that will transport you to the bustling streets of Lima.

What makes this recipe truly special is its accessibility—no special equipment required, just simple ingredients and straightforward techniques that deliver extraordinary results. The marinade works its magic overnight, transforming ordinary chicken into something extraordinary, while the high-heat roasting method ensures that coveted crispy skin that makes Pollo a la Brasa so irresistible.

We encourage you to make this recipe your own—adjust the spice level, experiment with different sides, and share it with friends and family. When you do, take a moment to appreciate the remarkable journey of this dish, from a struggling Swiss farmer’s innovation to Peru’s most beloved culinary export.

Have you tried this recipe? We’d love to hear how it turned out! Leave a comment, rate the recipe, and share your photos on social media with #PolloaLaBrasaLove. Don’t forget to tag us—we can’t wait to see your Peruvian feast!