Last Updated on February 1, 2024 by Carne Diem
Protein: 
Origin: South America, Peruvian
Method: Grill/Smoker, Rotisserie
Jump to RecipeThis delicious Peruvian-Style chicken is seasoned in an authentic Peruvian roast chicken marinade and then cooked on a rotisserie until smoky and juicy. Pollo a la Brasa, which translates to "chicken on the coals," is a roasted chicken dish traditionally cooked over charcoal or rotisserie. The key lies in the marination, which infuses the chicken with a unique blend of spices like aji panca, garlic, cumin, and oregano. This marinade gives the chicken its distinctive smoky flavor and vibrant color and the rotisserie chicken comes out flavorful and juicy with a perfectly bite through crispy skin. This flavorful Peruvian chicken recipe is one of our family's favorite chicken recipes to make on our grill or smoker.
Whenever we happen upon a Peruvian restaurant during our travels, we know that getting some juicy succulent chicken is a must. Paired with creamy aji verde, which may be the world's most perfect condiment, and we are in poultry heaven. Whether it be Pio Pio in New York or El Inka Peruvian cuisine in Portland, Oregan, our family loves roast chicken.
Table of contents
Background on Pollo a la Brasa
Much like their ancestral Incans, Peruvians have a strong sense of community. A common fundraising event to help families in need is to hold a Pollada. These parties bring the community together as whole chickens are roasted and barbequed to help raise money. I can't think of a more delicious way to help out a neighbor in need.
Although Peruvian roast chicken is traditionally done with a whole chicken, in our version of Pollo a la Brasa we elected to do this recipe with Cornish game hens. Our kids love the fact that they get their own "little chicken" and the portions are almost perfect. This recipe does translate well to cooking whole rotisserie chickens as well if that is your preference.
Making Peruvian Roast Chicken at Home
To make the Peruvian pollo a la brasa recipe at home, you just need to make a marinade for the roast chicken and then cook the chicken. Cooking time will vary depending on the size of the chicken or game hens used but typically you can make the roast chicken in 1-2 hours on a rotisserie.
We have provided 2 different marinade options for the chicken. Both are packed with flavor. The first marinade uses commonly found ingredients for those that do not want to purchase the authentic Peruvian pepper pastes. Even though it is lacking that final degree of authenticity, it is in no way lacking in flavor, and this marinade was our kids favorite.
Preparing the Marinade for the Pollo a la Brasa
We have provided 2 different marinade options for the chicken. Both are packed with flavor. The first marinade uses commonly found ingredients for those that do not want to purchase the authentic Peruvian pepper pastes. Even though it is lacking that final degree of authenticity, it is in no way lacking in flavor, and this marinade was our kids favorite.
Making the simple roast chicken marinade
For this version of marinade, you will need black pepper, oregano, cumin, mustard powder, white wine vinegar, rosemary, lime juice, and a dark beer such as a stout. Simply, chop the rosemary and combine all of the marinade ingredients. The marinade flavors in this version are fantastic but is has a slightly milder flavor profile compared to the authentic marinade.
Making the authentic marinade for Pollo a la brasa
The second marinade is a bit more authentic and will likely require a trip to a Latin grocery or ordering the Peruvian pastes online. For this marinade you will need black pepper, cumin, mustard powder, fresh garlic cloves, Aji Panca paste, Aji Amarillo paste, soy sauce, vinegar, dark beer (such as a stout), lime juice, and Huacatay (black mint) paste. These pepper pastes are very common in Peruvian dishes including our Peruvian Anticuchos de Pollo: Peruvian Chicken Skewers and Lomo Saltaldo. You will also need some of these pastes if making homemade Aji Verde greren sauce so we recommend buying them. Most are available on Amazon and I have included links above.
Mince the garlic if you are using whole garlic cloves and then mix with all of the remaining ingredients.
The marinades make enough to season 4 Cornish game hens or about 2 roasting chickens. Both recipes are easily doubled if you want to roast more chickens.
Remove the Cornish hens from their packaging and pat dry with paper towels. In a large bowl or large Ziplock bag, cover the chickens with the marinade. For best results, use your finger to try to get some of the marinade under the skin of the breasts and thighs. Marinate the chickens overnight in the refrigerator.
Roasting the Peruvian chicken
When you are ready to cook the Peruvian rotisserie chicken, remove the chicken or Cornish game hens from the marinade and place onto your rotisserie skewer. If desired, you can truss the chicken, but it is not absolutely necessary.
Preheat your grill or smoker to 300 degrees. Cooking the chickens over hot coals at medium high heat helps to achieve that perfectly crispy skin, while keeping the meat tender and juicy. We like to roast the chicken over a mild fruit wood like apple or cherry, but you can use your favorite or use pecan or hickory for a stronger flavor.
Cook the chicken until the internal temp in the thickest part of the breast and thigh is 165 degrees. This typically takes about 1.5 hours but can vary quite a bit so start checking the internal temperature of the chicken with an instant read thermometer after about 1 hour. If the dark meat reaches a higher temperature before the chicken breasts, that is ok. Dark meat is actually better when cooked to 180-190 degrees.
During cooking, we like to baste the chicken with the remaining marinade about every 15 minutes for the first hour. The marinade is a source for cross contamination so be sure you cook the chicken at least 30 minutes after the last time you baste. You can also bring the rest of the marinade to a boil prior to basting to kill off any food borne organisms.
If you are looking for more rotisserie recipes, be sure to check out this Brazilian Rotisserie Picanha, Grilled Brazilian Fraldinha, Spanish Cochinillo Asado: Roast Suckling Pig.
Preparing the Aji Verde Green Sauce
No Peruvian roast chicken dinner is complete, without a side of creamy Aji Verde. This colorful green sauce is packed full of flavor from the aji Amarillo peppers, fresh garlic, fresh cilantro, and Huacatay (mint paste). You can find the complete homemade aji verde recipe, including a Scratch Aioli on our site, or use your favorite. It is quick and simple to make and no Peruvian roast chicken recipe is complete without the slightly spicy sauce.
Finishing the Peruvian Roast Chicken
When the chicken is finished cooking, carefully remove the rotisserie skewer from the grill. Move the chicken to a cutting board and tent with aluminum foil.
Let the chicken rest for about 5 minutes before removing from the skewer.
At this point, you can serve the Cornish game hens whole, with a side of the creamy aji verde green sauce. We, however, prefer to halve the Cornish game hens. To halve, simply cut along the spine with some heavy-duty kitchen shears, then cut through the breastbone to separate the halves. If you cooked whole chicken, you could also serve as halves or quarters, on break the chicken down into individual chicken pieces.
What to serve with Peruvian Roast Chicken
Plate the Peruvian-style chicken with some cilantro and the Aji Verde Sauce. Traditionally the roast chicken is served with rice or French fries. Fried plantains or yucca, saltado, fresh or grilled vegetables or Peruvian Papas a la Huancaina also pair well with homemade pollo a la brasa. Prepare to dig into some of the most flavorful, juicy chicken you have ever had.
Frequently Asked Questions
Translating to chicken on the coals, pollo a la brasa is a marinated and roasted whole chicken dish popular in Peru.
This Peruvian roast chicken is best when marinated for 4 to 12 hours. Due to the lime juice in the marinade, you do not want to go too much longer of the chicken can become mushy.
To get crispy bite through skin on your roasted chicken, cook the chicken over direct heat on a rotisserie at a temperature of about 300-325 degrees.
Leftovers should be refrigerated and consumed within 3 days.
This can easily be made as a gluten free recipe. Simply be certain that you are using a gluten free soy sauce and a gluten free beer in the recipe. Most of the Peruvian pepper pastes, like Aji panca, that we have seen are gluten free, but double check to be certain.
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📖 Recipe
Peruvian Roast Chicken: Pollo a la brasa
Equipment
- Grill or Smoker or Rotisserie
- food processor
Ingredients
- 4 Cornish Game Hens
Simple Marinade
- ¼ cup White Wine Vinegar
- ¼ cup Stout Beer
- 2 Tablespoons Lime Juice
- 2.5 Tablespoons Oregano
- 2.5 Tablespoons Cumin
- 2 Tablespoons Black Pepper
- 1 teaspoons Rosemary chopped
- ½ teaspoons Mustard ground
Authentic Marinade
- ¼ cup Soy Sauce
- ¼ cup Vinegar
- ¼ cup Stout Beer
- ¼ cup Lime Juice
- 12 cloves Garlic or 2 Tab Garlic Squeeze
- 2 Tablespoons Panca Chili Paste
- 2 Tablespoons Yellow Chili Paste (Aji Amarillo)
- 1 Tablespoons Huacatay (black mint)
- 1 teaspoons Black Pepper
- 1 teaspoons Cumin Powder
- 1 teaspoons Mustard Powder
Instructions
- Combine your marinade ingredients in a large bag and mix well. Add the chicken to the bag and coat well with the marinade. Try to get some of the marinade up under the skin of the breast and thighs.
- Place in the refrigerator and marinate overnight.
- Preheat your grill or smoker to 300 degrees. Place the chickens on the rotisserie skewer and reserve the extra marinade.
- Roast the chickens until they reach an internal temperature of 165 degrees in the thickest past of the breast and thigh. This typically takes about an hour and a half but can vary greatly so start checking the temp after about an hour.
- Optional: Baste the chicken with the reserved marinade about every 15-20 minutes during the first hour. DO NOT BASTE THE CHICKEN WITH UNCOOKED MARINADE THE FINAL 30 MINUTES. You may also choose to bring the extra marinade to a boil first at which time you can baste the chicken for the entire duration of the cook.
- When your chickens have reached temp, remove them from the grill or smoker and let them rest for about 5 minutes. At this point you can serve them whole, or cut into halves with sturdy kitchen shears.
- Serve with aji verde sauce.
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