Pollo a la Brasa

This version of pollo a la brasa delivers juicy meat, burnished skin, and the deep savory flavor of aji panca, cumin, garlic, and huacatay. Spatchcocking the chicken makes it fast, beginner-friendly, and ideal for achieving crisp, flavorful results in a home oven.

Nutrition · per serving

670kcal

63gProtein

5gCarbs

43gFat

1gFiber

2 servings

Ingredients

11 items

Chicken and marinade

whole chicken, spatchcocked1 chicken (about 1.2 kg)

aji panca paste30 g

garlic, finely grated15 g

ground cumin4 g

soy sauce30 ml

apple cider vinegar15 ml

huacatay paste or finely chopped huacatay15 g

sea salt8 g

black pepper2 g

olive oil15 ml

To serve

lime, cut into wedges1 lime (about 80 g)

Tips

•Spatchcocking is the key beginner-friendly shortcut here: it gives you the character of pollo a la brasa without needing a rotisserie.
•If you can marinate the chicken for 2-12 hours in the fridge, the flavor will be deeper, but the recipe is designed to work within 60 minutes.
•Huacatay can vary in strength; if using a concentrated paste, start with a little less.
•For a more traditional smoky note, add 1 g smoked paprika if desired, though it is optional and not essential.

Steps

1
Preheat the oven to 230°C. Line a tray or shallow roasting pan with foil or baking paper and set a rack on top if you have one. Spatchcock the chicken if not already done by removing the backbone and pressing firmly on the breastbone so it lies flat; this helps it cook evenly within the time limit.
1 chicken (about 1.2 kg) whole chicken, spatchcocked
2
In a bowl, mix the aji panca paste, garlic, cumin, soy sauce, apple cider vinegar, huacatay, sea salt, black pepper, and olive oil into a loose paste. Rub it all over the chicken, including under the breast and thigh skin where possible for deeper flavor. Let it stand at room temperature for 10 minutes while the oven finishes heating.
30 g aji panca paste15 g garlic, finely grated4 g ground cumin30 ml soy sauce15 ml apple cider vinegar15 g huacatay paste or finely chopped huacatay8 g sea salt2 g black pepper15 ml olive oil1 chicken (about 1.2 kg) whole chicken, spatchcocked
3
Place the chicken skin-side up on the rack or tray. Roast for 20 minutes at 230°C to start browning the skin, then reduce the oven to 200°C and roast for 20-25 minutes more, until the thickest part of the thigh reaches 74°C and the juices run clear. If the skin is coloring too quickly, loosely tent with foil; if it needs more color at the end, give it 2-3 minutes under the grill.
1 chicken (about 1.2 kg) whole chicken, spatchcocked
4
Transfer the chicken to a board and rest for 10 minutes. Resting keeps the juices in the meat and makes carving cleaner.
1 chicken (about 1.2 kg) whole chicken, spatchcocked
5
Carve the chicken into halves or quarters and serve hot with lime wedges for squeezing over the top.
1 chicken (about 1.2 kg) whole chicken, spatchcocked1 lime (about 80 g) lime, cut into wedges

Origin & History

Pollo a la brasa is one of Peru's most beloved dishes, originally popularized in Lima in the mid-20th century as rotisserie chicken cooked over charcoal. Over time, its signature identity came to include a boldly seasoned marinade with spices, chiles, and savory elements, making it a staple across Peru and in Peruvian restaurants worldwide.

peruvian chicken paleo roast weeknight aji-panca

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Steps

Preheat the oven to 230°C. Line a tray or shallow roasting pan with foil or baking paper and set a rack on top if you have one. Spatchcock the chicken if not already done by removing the backbone and pressing firmly on the breastbone so it lies flat; this helps it cook evenly within the time limit.

1 chicken (about 1.2 kg) whole chicken, spatchcocked

In a bowl, mix the aji panca paste, garlic, cumin, soy sauce, apple cider vinegar, huacatay, sea salt, black pepper, and olive oil into a loose paste. Rub it all over the chicken, including under the breast and thigh skin where possible for deeper flavor. Let it stand at room temperature for 10 minutes while the oven finishes heating.

30 g aji panca paste15 g garlic, finely grated4 g ground cumin30 ml soy sauce15 ml apple cider vinegar15 g huacatay paste or finely chopped huacatay8 g sea salt2 g black pepper15 ml olive oil1 chicken (about 1.2 kg) whole chicken, spatchcocked

Place the chicken skin-side up on the rack or tray. Roast for 20 minutes at 230°C to start browning the skin, then reduce the oven to 200°C and roast for 20-25 minutes more, until the thickest part of the thigh reaches 74°C and the juices run clear. If the skin is coloring too quickly, loosely tent with foil; if it needs more color at the end, give it 2-3 minutes under the grill.

1 chicken (about 1.2 kg) whole chicken, spatchcocked

Transfer the chicken to a board and rest for 10 minutes. Resting keeps the juices in the meat and makes carving cleaner.

1 chicken (about 1.2 kg) whole chicken, spatchcocked

Carve the chicken into halves or quarters and serve hot with lime wedges for squeezing over the top.

1 chicken (about 1.2 kg) whole chicken, spatchcocked1 lime (about 80 g) lime, cut into wedges

Origin & History