📝 About This Recipe
Widely considered the national soul food of Peru, Pollo a la Brasa is famous for its crispy, mahogany-colored skin and incredibly juicy, spice-infused meat. The secret lies in a potent marinade of dark beer, soy sauce, and earthy spices like cumin and smoked paprika that penetrate deep into the bird. Traditionally roasted over charcoal, this recipe adapts those smoky, complex flavors for your home oven or grill, bringing the vibrant streets of Lima right to your kitchen.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5 to 4 lbs, giblets removed)
The Marinade
- 1/2 cup Dark Beer (such as Negra Modelo or a stout)
- 1/4 cup Soy Sauce (low sodium preferred)
- 6 cloves Garlic (minced into a fine paste)
- 2 tablespoons Aji Panca Paste (Peruvian mild red pepper paste)
- 1 tablespoon Cumin (ground)
- 1 tablespoon Smoked Paprika (pimentón)
- 1 teaspoon Dried Oregano (preferably Mexican or Peruvian)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Kosher Salt (adjust if soy sauce is very salty)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Vegetable Oil
Aji Amarillo Sauce (Green Sauce)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 cup Fresh Cilantro (leaves and tender stems)
- 1-2 pieces Jalapeño (seeded for less heat)
- 1/2 cup Mayonnaise (high quality)
- 1/4 cup Sour Cream (or Greek yogurt)
- 1 teaspoon Huacatay Paste (optional Peruvian black mint paste)
👨🍳 Instructions
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1
Prepare the chicken by patting it completely dry with paper towels. For the best results, use your fingers to gently loosen the skin over the breast and thighs without tearing it.
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2
In a medium bowl, whisk together the dark beer, soy sauce, garlic paste, aji panca, cumin, smoked paprika, oregano, black pepper, salt, lime juice, and oil until emulsified.
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3
Place the chicken in a large resealable bag or a deep dish. Pour the marinade over the chicken, ensuring you get some under the skin and inside the cavity. Massage well.
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4
Seal the bag and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration and skin texture.
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5
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off. Preheat your oven to 425°F (220°C).
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6
Truss the chicken with kitchen twine to ensure even cooking. Place it on a rack set inside a roasting pan to allow hot air to circulate underneath.
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7
Roast for 20 minutes at 425°F to crisp the skin, then reduce the oven temperature to 375°F (190°C).
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8
Continue roasting for another 45-55 minutes. Baste the chicken once halfway through with the pan juices. The chicken is done when an instant-read thermometer hits 165°F in the thickest part of the thigh.
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9
While the chicken roasts, make the green sauce: Blend the cilantro, aji amarillo, jalapeño, mayo, sour cream, and huacatay until completely smooth. Chill until serving.
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10
Once cooked, remove the chicken from the oven and transfer to a cutting board. Let it rest for 15 minutes before carving; this is crucial for keeping the juices inside.
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11
Carve the chicken into quarters or eighths and serve alongside the chilled green sauce.
💡 Chef's Tips
For the crispiest skin, add a teaspoon of baking powder to the marinade spices to help break down the skin proteins. If you cannot find Aji Panca paste, substitute with a mix of 1 tablespoon tomato paste and 1 teaspoon chipotle powder. Always use a roasting rack; if the chicken sits in its own juices, the bottom skin will become soggy. Ensure the chicken is at room temperature before it hits the oven to prevent the outside from overcooking while the inside stays raw. If using a grill, set it up for indirect heat and add a few wood chips (like hickory) to mimic the traditional charcoal flavor.
🍽️ Serving Suggestions
Serve with thick-cut 'Papas Fritas' (French fries) and a simple Peruvian salsa criolla (pickled red onions). A side of Arroz Chaufa (Peruvian fried rice) makes for a hearty, traditional feast. Pair with a cold glass of Inca Kola or a crisp Pilsner to cut through the rich spices. A fresh green salad with avocado and a light lime vinaigrette balances the smoky flavors perfectly.