Print

Peruvian Chicken: A Delicious Journey into Flavor and Tradition

Print Recipe

A vibrant and juicy Peruvian Chicken (Pollo a la Brasa) marinated in bold spices, roasted to perfection for a nourishing, gluten-free meal.

Ingredients

Scale
  • 1 whole chicken (about 3–4 pounds)
  • 4 cloves garlic, minced
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • Optional: 1 teaspoon smoked paprika for an extra smoky flavor
  • Optional: Fresh cilantro, for garnish
  • Optional: 2 tablespoons aji amarillo paste for authentic Peruvian heat
  • Optional: 1/2 teaspoon cayenne pepper for added spice

Instructions

  1. Clean the chicken by removing any giblets and pat it dry with paper towels.
  2. In a large mixing bowl, combine garlic, lime juice, soy sauce, olive oil, cumin, paprika, salt, pepper, and oregano to create the marinade.
  3. Rub the marinade all over the chicken, ensuring full coverage. Marinate in the refrigerator for at least 4 hours, preferably overnight.
  4. Preheat oven to 375°F (190°C), or prepare a rotisserie grill.
  5. Place the chicken on a roasting pan. Optionally, tie the legs with kitchen twine for even cooking.
  6. Roast for 1.5 to 2 hours, basting every 30 minutes, until internal temperature reaches 165°F (74°C).
  7. If using a rotisserie, cook for about 1.5 hours until the chicken reaches the correct internal temperature.
  8. Let the chicken rest for 10 minutes before carving to retain juiciness.

Notes

For crispy skin, broil the chicken during the last 5 minutes. Always bring the chicken to room temperature before cooking for even results. Don’t skip marination—it’s key for flavor.

Nutrition

Keywords: peruvian chicken, pollo a la brasa, roasted chicken, gluten-free, cumin, paprika

Find it online: https://www.eatbrightly.com/peruvian-chicken-recipe-pollo-a-la-brasa/