Go Back
–+ servings
Peruvian pollo a la brasa with fries and salad
Print Pin

Pollo a la Brasa (Peruvian Roast Chicken)

Authentic Peruvian roast chicken (pollo a la brasa) with a bold ají panca marinade — made juicy inside and crispy outside, right in your oven.
Course Main Course
Cuisine peruvian
Keyword peruvian blackened chicken, peruvian roast chicken, peruvian rotisserie chicken, pollo a la brasa, peruvian
Prep Time 5 minutes
Cook Time 1 hour
Marinade 12 hours
Total Time 13 hours 5 minutes
Servings 4 ppl
Author Brandon Castillo

Equipment

  • Blender
  • Meat Thermomether
  • Roasting Pan

Ingredients

Marinade

  • 3 tbsps Vegetable Oil
  • 2 tbsps Rosemary 1 tbsp if using dried
  • 2 tbsp Oregano 1 tbsp if using dried
  • 3 Garlic Cloves
  • 2 tbsps Ají Panca Paste
  • 2 tbsps Huacatay
  • 1 tbsp Paprika
  • 1 tsp Cumin
  • 1.5 tbsps Salt
  • 1 tbsp Pepper
  • 1/2 cup Black Beer
  • 3 tbsps Soy Sauce

Chicken

  • 1 Whole Chicken

Instructions

  • In a blender, add all the ingredients of the marinade, blend.
  • Rub the chicken with the marinade then add it to a ziplock and let it rest for at least 12 hr in your fridge.
  • Once the chicken rested overnight, pre-heat the oven at 350F / 180C
  • Remove the chicken from the marinade, put it on a roasting pan, put the marinade in a small pot, bring it to a boil, and put it aside.
  • In a preheated oven at 350F /180C, bake your chicken in a roasting pan for 35 min then take the chicken out and raise the temperature to 400F /200C.
  • brush your chicken with the marinade and bake it for another 15 to 25 or until the internal temperature of the chicken is above 165F/74C for the breast and 175F/80C for the chicken thights
  • Serve with fries and salad.

Video

Notes

  • Brush the chicken every 5 min with the marinade (when at 400F / 200C) for better flavor and color.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness