Home » Recipes » Peruvian Chicken (Pollo a la Brasa)
by Mike Hultquist · · 44 Comments · Jump to Recipe
Indulge in this juicy and flavorful Peruvian chicken recipe, Pollo a la Brasa. The chicken is marinated then roasted until tender and golden, paired with zesty, creamy Aji Verde green sauce.
Peruvian Chicken Recipe (Pollo a la Brasa)
We're cooking up some roasted chicken tonight, my friends, but this isn't your everyday roasted chicken recipe. Tonight we're bringing in some of the wonderful flavors of South American with an immensely popular chicken dish flavored with both aji amarillo and aji panca chili pastes, and I think you're going to love this one.
The recipe is called Peruvian Chicken, also known as "Pollo a la Brasa", and it is huge on flavor.
What is Pollo a la Brasa?
"Pollo a la Brasa" translates to grilled chicken, though it is referred to more often as rotisserie chicken or blackened chicken. It is a popular Peruvian recipe, which evolved from simple salt-marinated chicken cooked with charcoal to a spicier, more flavorful roasted version.
In Peruvian restaurants, you'll find pollo a la brasa (Peruvian Chicken) served with house made sauces and french fries, though the recipes can vary from cook to cook and restaurant to restaurant.
My version is marinated in a mixture of soy sauce, lime juice and honey along with lots of seasonings and a duo of Peruvian aji chili pastes, including both aji amarillo and aji panca, both staples of Peruvian cuisine. It is also oven roasted, which is much easier for most home cooks.
I love serving mine with either Aji Verde Sauce - Peruvian Chicken with Green Sauce - or with homemade Aji Amarillo Sauce, both of which arepopular Peruvian condiments. They are creamy sauces with often served as dippers for french fries or as sauces for grilled or roasted chicken dishes, like this particular recipe.
Let's talk about how to make Peruvian Chicken, shall we?
Peruvian Chicken Ingredients
- FOR THE PERUVIAN CHICKEN
- Chicken. I use a whole cut up chicken for this, bone in and skin on, though you can use boneless chicken, like chicken breast or chicken thighs.
- FOR THE MARINADE
- Garlic.
- Soy sauce.
- Aji amarillo paste.
- Honey.
- Aji panca paste.
- Seasonings. I use paprika, dried oregano, coriander, cumin, and salt and pepper to taste.
- Lime juice.
- Olive oil or vegetable oil for drizzling.
- FOR THE AJI VERDE SAUCE (Green Sauce)
- Mayonnaise.
- Aji Amarillo Paste. Or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other green chilies.
- Huacatay Paste. Huacatay paste is a Peruvian ingredient made from huacatay leaves. Use extra cilantro and/or parsley as a substitute.
- Shallot.
- Garlic.
- Vinegar. I used white vinegar.
- Lemon Juice. Or you can use lime juice.
- Salt. To taste. And black pepper, if desired.
- Feta Cheese. Or you can use queso blanco, cotija cheese, or Parmesan cheese. Sour cream is OK to use.
- Fresh Cilantro.
How to Make Peruvian Chicken (Pollo a la Brasa) - the Recipe Method
Full instructions with ingredients amounts/measurements are listed in the recipe card at the bottom of the post.
FOR THE PERUVIAN CHICKEN (POLLO A LA BRASA)
Dry the Chicken. Pat the chicken dry with a paper towel and set it into a large bowl.
Make the Peruvian Chicken Marinade. Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
Prep For Roasting. Preheat the oven to 350 degrees F.
Bake the Chicken. Remove the chicken from the marinade and set into a large cast iron skillet or roasting pan skin side up. Pat dry with paper towels, though I like to leave mine a bit saucy. Drizzle with olive oil.
Bake the chicken for 40 minutes - 45 minutes, or until the chicken is golden brown and cooked through. Chicken internal temperature should measure 165 degrees F when measured with a meat thermometer. Cooking times can vary, depending on the cuts of chicken you are using. Bake for less time if using boneless chicken.
Rest the Chicken. Remove, tent with aluminum foil, and rest for 10 minutes before serving.
FOR THE AJI VERDE SAUCE
Blend the Main Ingredients. Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Add the Creamy Elements. Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Boom! Done! Peruvian chicken is ready to serve! It's quite easy to make, isn't it? Just a bit of marinating and roasting. I love a simple recipe! Makes my life easier. And man is it flavorful. Delicious.
Recipe Tips & Notes
- The Chicken. Use a whole cut up chicken for this, bone in and skin on. I just love the flavor you achieve when cooking with bone-in chicken. However, you can make this recipe with boneless chicken, like chicken breast or chicken thighs, or use a combination.
- Aji Amarillo Sauce.You can also serve Peruvian chicken with a creamyaji amarillo sauce, which is super easy to make.
- The Aji Pastes. You'll likely need to order your aji pastes online, unless you can find a specialty store or make your own. I usually grow a lot of different aji peppers each year for making pastes. You can use other chili pastes as a substitute, though the flavors won't be quite the same. Still delicious, though!
Storage and Leftovers
Store any leftover Peruvian roast chicken in a sealed container in the refrigerator. It will keep for up to 5 days. You can warm the chicken in the oven again for serving.
You can store the aji verde sauce the same way. Both can be frozen for up to 6 months.
Cookbook Recommendation
Do you love South American cooking? Check out the cookbook “The South American Table” by Maria Baez Kijac (affiliate link, my friends). It's just outstanding. Highly recommended!
Ingredients Used in This Recipe
See these Amazon links below to purchase a variety of aji pastes for making authentic Peruvian chicken (pollo a la brasa). These are affiliate links, my friends!
That's it, my friends. I hope you enjoy your new delicious Peruvian chicken recipe. Pollo a la brasa in the house! Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
- Pollo Guisado
- Pollo Asado (Mexican Roast Chicken)
- Cajun Baked Chicken Thighs
- Chicken Scarpariello
- Korean Chicken
- Chicken Paprikash (Paprika Chicken)
- Coconut Curry Chicken
- Harissa Chicken
- Chicken Fricassee
- Peri Peri Chicken
Try Some of My Other Popular Peruvian Recipes
- Peruvian Pebre
- Peruvian Shrimp Ceviche
- Lomo Saltado (Peruvian Beef Stir Fry with French Fries)
- Papa a la Huancaina (Peruvian Potatoes in Spicy Cheese Sauce)
- Arepas Recipe
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Peruvian Chicken Recipe (Pollo a la Brasa)
Indulge in this juicy and flavorful Peruvian chicken recipe, Pollo a la Brasa. The chicken is marinated then roasted until tender and golden, paired with zesty, creamy Aji Verde green sauce.
Course: Main Course
Cuisine: American, Peruvian
Keyword: aji pepper, baked, chicken, roasted peppers
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Calories: 472kcal
Author: Mike Hultquist
Servings: 6
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5 from 18 votes
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Ingredients
FOR THE PERUVIAN CHICKEN
- 1 whole chicken 3-4 pounds, cut into pieces (or you can use boneless chicken)
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon aji amarillo paste
- 1 tablespoon honey
- 1 teaspoon aji panca paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon coriander
- 1 teaspoon cumin
- Juice from 1 small lime
- Salt and pepper to taste
- Olive oil for drizzling
FOR THE AJI VERDE SAUCE
- ½ cup mayonnaise
- 1 tablespoon aji amarillo paste or use 4 pureed aji amarillo peppers, or 3-4 jalapenos, or other green chilies
- 2 teaspoons huacatay paste
- 1 shallot minced
- 2 garlic cloves minces
- 1 tablespoon vinegar
- 1 tablespoon lemon juice or lime juice
- 1/4 cup crumbled feta cheese you can sub in queso blanco or grated parmesan cheese
- 1.5 cups finely chopped cilantro 1 small bunch
Instructions
FOR THE PERUVIAN CHICKEN
Pat the chicken dry with a paper towel and set it into a large bowl.
Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
Heat oven to 350 degrees.
Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
Remove, tent with aluminum foil, and rest for 10 minutes before serving.
FOR THE AJI VERDE SAUCE
Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Adjust for salt and serve.
Notes
Heat Factor: Mild. You won't get much heat from aji pastes, though you will achieve big flavor. Feel free to incorporate spicier chili pastes or other hot peppers for more heat factor.
Nutrition Information
Calories: 472kcalCarbohydrates: 8gProtein: 26gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 109mgSodium: 619mgPotassium: 359mgFiber: 1gSugar: 4gVitamin A: 677IUVitamin C: 7mgCalcium: 69mgIron: 2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 4/12/23 to include new information and photos. It was originally published on 12/30/20.
Reader Interactions
Comments
Shelli Martin says
I made this earlier tonight with a half of a chicken and I doubled the sauce because I figured I could freeze what I didn't use and use it at a later date. I bought the Aji panca paste, Aji amarillo paste and Huacatay paste to make the Aji Verde Sauce off Amazon. They were pretty reasonable. I tasted the panca and amarillo for spicy before adding it and whoo! I didn't think we would be able to eat this. But I was determined to make the recipe as it's written before making any changes. Oh my God! This was not spicy after it cooked but it WAS fabulous!!!! Seriously, this was the best chicken dish! And, it was super simple and quick to assemble. I was able to let it sit in the marinade for a couple of hours. It was so good, I'm making the other half of the chicken the same way in a couple of days! You have got to try this.Reply
Mike H. says
I really appreciate your feedback, Shelli. Really happy you've enjoyed the recipe!
Reply
Alana says
Hi Mike, I wanted to make this today with the whole chicken (not cut up)- do you have any suggestions on how to achieve the same results? I’ve had mixed results whenever I’ve attempted a whole chicken bake, and would like to ask an expert!
Reply
Mike Hultquist says
Alana, rule of thumb is to bake a chicken for 20-25 minutes per pound at 350 degrees F, though it's best to go by temperature. Cook it until you hit 165 degrees F internally in the thickest part of the meat. For a 2.5 pound chicken, this would be 50-60 minutes or so. I'd bake for 45, then check start checking the temp. Let me know how it goes.
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Jennifer S says
Great recipe, and a great way to use the Peruvian paste trio I bought for anticuchos! My husband has already requested this again! Thanks so much!Reply
Mike Hultquist says
Excellent! Glad you enjoyed it, Jennifer!
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Andrew says
What an awesome recipe! Made this several times now to much applause. My wife loves saucy chicken dishes, so I double the marinade and cook the chicken in about two thirds of it. Then marinate new red potatoes, onions, and chopped bell peppers in the rest and roast that up for the side. After that, it’s all about the self control not to eat every last bit!Reply
Mike Hultquist says
Awesome! Glad you enjoy it, Andrew! We love this one so much! Boom!
Reply
Michael Rivers says
Mike. The Aji Verde sauce was off the scale!! Upped the heat with four jalapenos. 100% approval from the chili-aficionados in the house. Definitely a keeper!!Reply
Mike Hultquist says
Yes! I love it! Glad you all enjoyed it, Michael! SO good.
Reply
Robin says
I am a sucker for roasted chicken but this was seriously the best roasted chicken ever. I am now hooked on aji amarillo and aji panka. And my husband loved it as well. Thanks for such an awesome recipe.
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Mike Hultquist says
Wow, that's great, Robin! Super happy you loved it as much as we do! Thanks!
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Steve and Deb says
First of all, my family thanks you for this fantabulous recipe! I read the entire piece, all of the instructions. I ordered the chili and black mint pastes from Amazon. I made it for our son-in-law's birthday dinner party. I decided to use a whole 6+ lb roasting chicken....mixed up the marinade in a large bowl, dried the chicken very well inside and out, then my husband donned gloves to thoroughly rub the roaster inside and out. We put it into the bowl breast side down, covered it and placed it in the refrigerator...about 12 hrs later, we flipped him over and put him back in the fridge.
OMG what moist, delicious chicken even without the dipping sauce....in which I used Queso Blanco! I should have roasted 2 chickens, there was so little left. OMG what moist, delicious chicken! I should have roasted 2 chickens there was so little left. With Peruvian Rice, Grilled veggie skewers, arepas and plantains, this was a truly memorable meal. And by family request, I'm planning to make it again for another family memer's birthday dinner party! THANKS so much!Reply
Mike Hultquist says
Boom!! Awesome, Steve and Deb! This is what I live for! I am ridiculously happy to hear! Thank you VERY MUCH for sharing this!
Reply
Val Balaski says
Hi Mike
I made the Peruvian Chicken..... OMG!!! It was so good. Could become my new go to.Reply
Mike Hultquist says
Yes! Glad you enjoyed it, Val! We really LOVE LOVE LOVE this chicken recipe. So good!
Reply
Darlene in Nova Scotia says
Omgosh your chicken looks delicious Mike. I wish I had local access to those wonderful Peruvian pastes. I consider it quite the luck if I find a Poblano Pepper in our grocery stores. It's frustrating to say the least. I've been able to find a few spicy morsels on Amazon.ca. They have Amarillo Paste ranging from $20. -$60. a bottle. Ludicrous .
Looking forward to your next tasty recipe. Have a wonderful day Mike.Reply
Mike Hultquist says
Thanks, Darlene. It's definitely delicious. I hope you can find some of the aji amarillo sauce!
Reply
Steve says
Hi Darlene, I get my paste from Sombrero Latin Foods out of Toronto, around $7 for a 10 oz jar. They have a website and ship. Not sure cost to NS.
Take care,
SteveReply
Mike Hultquist says
Thanks, Steve!
Reply
Rick says
Just ordered the 3 pastes to try this out, never had Peruvian food before.
What would be good accompaniment to serve with this?Reply
Mike Hultquist says
Enjoy, Rick! I've made this many times and usually do a veggie side, mostly potatoes. We enjoy mashed potatoes, or baked or roasted. Or, a simple mix of veggies. Plus either the aji verde or aji amarillo. Enjoy!
Reply
Jessica says
This is one of the best chicken dishes I've ever made, and it's immediately going into regular rotation. I paired it with your arroz verde to make a full meal, and it was absolutely amazing! My two-year-old even liked it!Reply
Mike Hultquist says
Nice! So glad to hear, Jessica. Thanks for sharing!
Reply
Sebastian says
I don't usually leave comments but this was quite the culinary experience. I cooked a whole 4 pound chicken in my rotisserie oven and this recipe is hands down the best I've ever used. I added a couple extras like finely chopped scallions and half a habanero pepper to the chicken for some extra heat. I roasted the shallot for the sauce and put everything in a small food processor and it came out perfect. My family and I enjoyed this very much. Thank you for this awesome recipe Mike! For those looking/browsing for something to cook, your search ends here. This is the recipe that will wow your family and friends. It is absolutely delicious. Thanks again!Reply
Mike Hultquist says
Awesome, Sebastian! Very happy you enjoyed it that much, and thanks so much for sharing! I appreciate it!
Reply
Sophie says
Morning Mike!
I cannot get the aji amarillo paste, or the aji panca paste. Do you have a recipe for them? I have lots of dried spices and whole dried peppers - hopefully I can come up with a close rendition.
Reply
Mike Hultquist says
Sophie, here is a recipe for aji amarillo paste: https://www.chilipeppermadness.com/recipes/aji-amarillo-paste-recipe/. Use this same recipe for aji panca paste, but use aji panca peppers. Let me know how it goes. If you are unable to acquire the aji peppers, I would use something like banana peppers for the aji amarillo, and dried guajillo for the aji panca.
Reply
Tracy says
This was delicious!! Definitely 5 stars! I've made it a few times. The marinade & sauce are a perfect combination to compliment the chicken. Amazon carries the sauces, if you can't find locally.Reply
Mike Hultquist says
Nice! Thanks for sharing, Tracy! Glad you enjoyed it!!
Reply
Terry says
Made this today and it was great! I grilled the chicken and it had wonderful flavor on its own, but with the Amarillo sauce, wow! I served the chicken with basmati rice, stirring in lime juice, chopped cilantro, and chopped green onion at the end. Not traditional, but really good. The Amarillo sauce is my new favorite sauce. I’m looking forward to leftover Peruvian chicken sandwiches with Amarillo sauce for a picnic. That sauce is killer good. Added Sambal to kick up the heat. Great recipe Mike, thanks!Reply
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks so much for sharing, Terry! Very happy you enjoyed it this much!! Yes!!
Reply
Jodie Lynette says
Mike, you've done it again! What a fantastic recipe this is - I can't wait to do what someone else recommended and try it on the grill. I also tried the Green Rice you recommended to accompany the meal and my goodness, what a flavor explosion that combo was. I happen to love the duo of roasted pepper and cilantro so this one was a homerun. I wish my apartment could smell like this every day! Your recipes are really spectacular - if only I had 2 stomachs to fit everything. Thanks again!Reply
Michael Hultquist - Chili Pepper Madness says
Awesome to hear, Jodie! Thanks so much. I greatly appreciate the kind words. Very happy you are enjoying the recipes! =)
Reply
Cathlynn Groh says
This looks amazing, making it on Saturday, can it be adapted for a rotisserie? (Loved the suggestion of the arroz verde on the side).Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathlynn. You should be able to do this on a rotisserie, no problem! Let me know how it turns out for you. Enjoy!
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Cathlynn Groh says
Made this on the rotisserie….absolutely magnificent!Reply
Michael Hultquist - Chili Pepper Madness says
Awesomeness!!
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Jérémie says
Done again, barbecued: excellent! A question, Mike, what side dish for that cute one?Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! We love this one. I love serving this with rice. Try my Arroz Verde Recipe (Green Rice). So good! https://www.chilipeppermadness.com/recipes/arroz-verde/
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Martha says
Aji Amarillo and Aji Panka are my favorite peruvian chilies
and this recipe was utterly fantastic! This will go into my
recipe book as one of those five star comfort foods.Thank you for sharing ****** and I just love your website
and recipes!!!!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Martha! I appreciate it. =)
Reply
Jérémie says
This is perfection, Sir. This marinade's one of the greatest and gives an awesome flavor to the chicken. And the sauce with it is sooo good!! NOM NOM NOM! I’m crazy with that recipe! (and a great way to use a lot of aji amarillo - the last chilies I harvested this year).Reply
Michael Hultquist - Chili Pepper Madness says
Awesome! I know, I do love ajis. Very much! Thanks!!!!
Reply
