Have you ever craved that irresistible, smoky-charred chicken from your favorite Peruvian restaurant? Making an authentic peruvian chicken recipe at home isn't just possible—it's incredibly rewarding. This beloved chicken pollo a la brasa recipe delivers juicy, flavor-packed meat with a beautifully crispy skin that rivals any restaurant version. By preparing this dish yourself, you'll control the ingredients, save money, and impress family and friends with bold Peruvian flavors featuring soy sauce, garlic, cumin, and tangy lime. Whether you're hosting a weekend cookout or simply want to elevate your weeknight dinner, this recipe brings the vibrant taste of Lima straight to your kitchen.

Ingredients List

    • 1 whole chicken (3.5–4 lbs), butterflied or spatchcocked
    • 3 tablespoons soy sauce
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice (freshly squeezed)
    • 6 garlic cloves, minced
    • 1 tablespoon ground cumin
    • 1 tablespoon smoked paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • ½ teaspoon cayenne pepper
    • Optional: 1 tablespoon aji amarillo paste for extra heat

For the Green Sauce (Aji Verde):

    • 1 cup fresh cilantro leaves
    • 1 jalapeño pepper, seeded
    • 2 garlic cloves
    • ½ cup mayonnaise
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • Salt to taste

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes (plus 4–24 hours marinating time)

Plan ahead by marinating the chicken overnight for the deepest flavor penetration. If you're short on time, even a 4-hour marinade will yield delicious results, though overnight marination creates restaurant-quality tenderness.

Step-by-Step Instructions

Step 1: Prepare the Marinade Combine soy sauce, olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, and cayenne in a large bowl. Whisk thoroughly until emulsified. This peruvian chicken recipe relies on this balanced marinade to infuse every bite with umami and smoky depth.

Step 2: Marinate the Chicken Place your butterflied chicken in a large zip-top bag or shallow dish. Pour the marinade over, massaging it thoroughly into the meat and under the skin where possible. Seal tightly and refrigerate for 4–24 hours, flipping halfway through.

Step 3: Bring to Room Temperature Remove the chicken from the fridge 30 minutes before cooking. This ensures even cooking throughout and prevents a cold center.

Step 4: Prepare Your Grill or Oven For grilling: Preheat to medium-high (375–400°F) using indirect heat. For oven: Preheat to 425°F and line a baking sheet with foil, placing a wire rack on top for air circulation.

Step 5: Cook the Chicken Place chicken skin-side up on the grill grate (indirect zone) or on the prepared rack. Cook for 55–65 minutes, basting occasionally with leftover marinade, until internal temperature reaches 165°F in the thickest part of the thigh. For extra char, finish with 2–3 minutes of direct high heat. This is the secret to mastering any chicken pollo a la brasa recipe—crispy skin with juicy meat.

Step 6: Make the Green Sauce While chicken cooks, blend cilantro, jalapeño, garlic, mayonnaise, lime juice, olive oil, and salt until smooth. Adjust seasoning to taste.

Step 7: Rest and Serve Let chicken rest 10 minutes before carving. Serve with generous drizzles of aji verde, crispy fries, and a simple salad.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 42g
    • Carbohydrates: 6g
    • Fat: 32g
    • Fiber: 1g
    • Vitamin C: 18% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a keto-friendly version, serve with cauliflower rice instead of traditional potatoes. Make the green sauce dairy-free by using vegan mayonnaise.

Flavor Variations: Add a teaspoon of turmeric for a golden hue and earthy notes, or substitute smoked paprika with regular paprika plus a drop of liquid smoke.

Cooking Methods: No grill? A cast-iron skillet works beautifully—sear skin-side down for 8 minutes, then transfer to the oven. Rotisserie attachments deliver the most authentic texture.

Meal Prep: Marinate multiple chickens at once and freeze individually for quick weeknight meals.

Common Mistakes to Avoid

Mistake 1: Not Butterflying the Chicken Whole chickens cook unevenly. Spatchcocking (removing the backbone) ensures consistent cooking and maximizes surface area for that coveted crispy skin.

Mistake 2: Skipping the Marinade Time A quick 30-minute marinade won't cut it. The acidic lime and soy sauce need time to tenderize the meat—aim for at least 4 hours minimum.

Mistake 3: Cooking Straight from the Fridge Cold chicken cooks unevenly, leaving you with dry breast meat and undercooked thighs. Always bring to room temperature first.

Mistake 4: Not Using a Meat Thermometer Guessing doneness leads to dry, overcooked chicken. Invest in an instant-read thermometer and aim for exactly 165°F.

Storage / Leftovers Tips

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Keep the green sauce separate in a small jar to maintain freshness for up to one week. For reheating, avoid the microwave which makes skin rubbery—instead, place pieces in a 375°F oven for 10–12 minutes to restore crispiness. Freeze cooked chicken (without sauce) for up to 3 months in freezer-safe bags; thaw overnight in the fridge before reheating. When properly stored, this peruvian chicken recipe makes excellent meal prep for salads, tacos, or rice bowls. The leftover chicken pollo a la brasa recipe meat can be shredded and used in empanadas or quesadillas for creative next-day meals.