📝 About This Recipe
Transport your senses to the streets of Lima with this iconic Pollo a la Brasa, a dish so beloved it has its own national holiday in Peru. The secret lies in a deeply aromatic marinade of panca chili, dark beer, and soy sauce, which creates a signature smoky, mahogany-colored skin. When slow-roasted on a rotisserie, the meat stays incredibly succulent while the skin reaches a perfect, savory crispness that is simply irresistible.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (approx. 3.5-4 lbs, giblets removed)
The Signature Marinade
- 3 tablespoons Aji Panca Paste (Peruvian mild red chili paste)
- 1/4 cup Soy Sauce (preferably dark soy sauce for color)
- 1/2 cup Dark Beer (such as Negramodelo or a stout)
- 6 cloves Garlic (minced into a fine paste)
- 1 tablespoon Fresh Ginger (grated)
- 1 tablespoon Cumin (ground)
- 1 tablespoon Dried Oregano (preferably Peruvian or Mexican)
- 1 teaspoon Smoked Paprika
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil
- 2 tablespoons Lime Juice (freshly squeezed)
Aji Amarillo Green Sauce (Aji Verde)
- 2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 bunch Fresh Cilantro (leaves and tender stems)
- 1/2 cup Mayonnaise
- 1 piece Jalapeño (seeded for less heat)
- 2 ounces Queso Fresco (adds creaminess and salt)
👨🍳 Instructions
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1
In a medium bowl, whisk together the aji panca paste, soy sauce, dark beer, garlic, ginger, cumin, oregano, paprika, salt, pepper, oil, and lime juice to create a thick, fragrant marinade.
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2
Pat the chicken completely dry with paper towels. Use your fingers to gently loosen the skin over the breast and thighs, being careful not to tear it.
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3
Rub about 1/3 of the marinade directly under the skin, another 1/3 inside the cavity, and the remaining 1/3 all over the exterior of the bird.
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4
Place the chicken in a large resealable bag or a deep dish, cover tightly, and refrigerate for at least 12 hours, though 24 hours is ideal for deep flavor penetration.
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5
Remove the chicken from the refrigerator 45 minutes before cooking to bring it to room temperature, ensuring even roasting.
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6
Truss the chicken with kitchen twine by tying the legs together and tucking the wings behind the back. This ensures it rotates smoothly on the spit.
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7
Slide the chicken onto the rotisserie spit, securing it firmly with the forks. Ensure the bird is centered so the weight is balanced.
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8
Preheat your grill or oven rotisserie setting to medium-high heat (375°F / 190°C). If using a grill, set it up for indirect heat with a drip pan under the chicken.
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9
Start the rotisserie motor and roast the chicken. Every 20 minutes, you can lightly brush any drippings from the pan back onto the bird.
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10
While the chicken cooks, prepare the Aji Verde by blending the cilantro, mayonnaise, aji amarillo, jalapeño, and queso fresco until smooth. Chill until serving.
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11
Cook the chicken for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is a deep, dark brown.
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12
Carefully remove the spit from the heat and transfer the chicken to a cutting board. Let it rest for 15 minutes before carving to allow the juices to redistribute.
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13
Carve the chicken into quarters or eighths and serve alongside the chilled green sauce.
💡 Chef's Tips
Don't skip the dark beer; the sugars caramelize to give the chicken its authentic dark color and depth of flavor. If you don't have a rotisserie, you can roast the chicken on a vertical roaster or a wire rack over a baking sheet at 400°F (200°C). Always pat the skin bone-dry before applying the marinade to ensure the skin becomes crispy rather than rubbery. Peruvian Aji Panca and Aji Amarillo pastes are essential for the authentic taste—they can be found at Latin markets or ordered online. Resting the meat is the most important step; cutting it too soon will cause all those flavorful juices to run out onto the board.
🍽️ Serving Suggestions
Serve with thick-cut double-fried Peruvian french fries (papas fritas) for the most traditional pairing. A simple side salad of crisp lettuce, tomato, and avocado with a lime vinaigrette cuts through the richness of the meat. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored Peruvian soda. For an adult beverage, a Pisco Sour is the ultimate cocktail companion for this meal. Add a side of Arroz Chaufa (Peruvian fried rice) if you're feeling extra hungry.