The Ultimate Guide to Peru’s Pollo a la Brasa

Did you know Peruvians eat over 135 million roasted chickens each year? In fact, every year in July, on the third Sunday of the month, Peruvians gather at their kitchen tables to celebrate the most famous chicken dish of all, Pollo a la Brasa! Yes, this chicken dish has it’s very own day.

What Is Pollo a la Brasa?

It’s no surprise it has it’s own day once you taste this scrumptious Peruvian dish. It’s arguably the most famous dish in all of Peru, along with Aji de Gallina, Ceviche and Papas a la Huancaina.

From the crispy skin and the juicy marinated chicken, there’s a whole lot to love. Simply put, Pollo a la Brasa is Peruvian rotisserie chicken marinated with native seasonings and spices.

If you’ve never tried Pollo a la Brasa before, keep reading. We’ll go through everything you need to know to make this simple yet delicious dish at home!

How To Make Pollo a la Brasa

Peruvian roasted chicken bursts with fragrant flavors. Finding the specific Peruvian spices and herbs might prove difficult, but make sure to check out our Peruvian import shop.

We’ll help you find the right ingredients you need to make this dish with all of the amazing Peruvian flavors. Otherwise, this dish is easy to mix and match with any flavors you want.

Don’t have one of the ingredients? Switch it with something similar that you do have, and you’ll be fine! And if you don’t like a particular flavor, substitute it for something you love instead.

The Special Peruvian Chicken Marinade

The marinade is one of the most important aspects of any Pollo a la Brasa recipe.

The most traditional way to make this dish is by going with traditional spices and flavors. These include Peruvian ingredients such as:

Peruvian aji panca paste and whole aji panca
Peruvian Aji Panca Paste

Each family has its own favorite flavors, each individual and unique. Once you put together your own favorite ingredients, marinate the chicken in those spices for at least 24 hours.

The Peruvian Cooking Method

Peruvian Chickens cooked over a rotisserie of hot coals
Cooking Pollo a la Brasa over a Rotisserie

The traditional way of cooking this dish is by rotisserie over hot coals. This is to ensure that the chicken gets that beautiful crispy skin on all sides.

But most of us don’t have that kind of equipment available at home. Instead, a roasting pan is the perfect substitute. It lifts the chicken out of its juices, making sure that the bottom gets crisp without any effort.

Cook the chicken until the inner temperature reaches 160° and the skin looks nice and golden.

East step-by-step Pollo a la Brasa recipe.

Traditional Pollo a la Brasa Sides

Yuca Fries served on a plate with Cassava in the background
Side Dish of Yucca Fries

When its time to serve up your Peruvian roasted chicken, it’s good to have some traditional sides to go with it.

First up are the dipping sauces. Aji Verde and Aji Amarillo sauces are perfect sides for this succulent chicken.

Add some thick-cut potato fries or fried yucca fries, and a leafy salad to make the entire dish complete.

And don’t forget to finish off with any number of incredibly delicious Peruvian desserts!

Pollo a la Brasa is the Perfect Meal for Dinner

Pollo a la Brasa with French fries, salad and Inca kola soda
Peru’s Famous Pollo a la Brasa Served In a Restaurant with French Fries, Salad and Inca Kola

Even though it looks like an intricate dish on the plate, Pollo a la Brasa is easy enough to make. Even beginner chefs have no trouble replicating this succulent and healthy chicken dish!

Don’t be afraid to try making it for dinner one night. Once you try it, you and your family will want to eat it all the time.

If you’d love to see more Peruvian cuisine content, check out our blog! We spread the love for all sorts of different Latin American foods.

And if you are ready to taste theses delicious Peruvian dishes, visit our online store and shop Peruvian foods and drinks today!

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