peruvianchickenpaleoroastweeknightaji-panca

Pollo a la Brasa

Name: Pollo a la Brasa
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Peruvian
Ingredients: 1 chicken (about 1.2 kg) whole chicken, spatchcocked; 30 g aji panca paste; 15 g garlic, finely grated; 4 g ground cumin; 30 ml soy sauce; 15 ml apple cider vinegar; 15 g huacatay paste or finely chopped huacatay; 8 g sea salt; 2 g black pepper; 15 ml olive oil; 1 lime (about 80 g) lime, cut into wedges

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.

2 servings

670 kcal

Peruvian

Ingredients

Chicken and marinade

1 chicken (about 1.2 kg)whole chicken, spatchcocked
30 gaji panca paste
15 ggarlic, finely grated
4 gground cumin
30 mlsoy sauce
15 mlapple cider vinegar
15 ghuacatay paste or finely chopped huacatay
8 gsea salt
2 gblack pepper
15 mlolive oil

To serve

1 lime (about 80 g)lime, cut into wedges

Instructions

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.
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.
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.
4
Transfer the chicken to a board and rest for 10 minutes. Resting keeps the juices in the meat and makes carving cleaner.
5
Carve the chicken into halves or quarters and serve hot with lime wedges for squeezing over the top.

Nutrition per serving

670 kcal

Calories

63g

Protein

Carbs

43g

Fat

Fiber

Notes

•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.

Background

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.

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