Peruvian roast chicken - pollo a la brasa

Ingredients

• 2 clovesgarlic
• 15 ml (1 tbsp)oil (olive or vegetable)
• 15 ml (1 tbsp)lime juice
• 15 ml (1 tbsp)soy sauce, preferably low-sodium
• 5 ml (1 tsp)ají amarillo chilli paste
• 5 ml (1 tsp)ground cumin
• 1.25 ml (¼ tsp), or to tastesalt (can be omitted if not using low-sodium soy sauce)
• 1.25 ml (¼ tsp)pepper
• 2.5 ml (½ tsp), optionalají panca chilli paste
• 907 g (2 lb), or a little morebone-in chicken thighs

Instructions

1. 1

   Mix the marinade

   Crush or grate the garlic. Mix it with all the other marinade ingredients, but not the chicken, in a container about the size of the chicken or in a freezer bag.

2. 2

   Coat the chicken

   Add the chicken and turn it so it is well coated. Cover the container or seal the bag, then refrigerate overnight to marinate.

3. 3

   Heat the oven

   When you are ready to cook, take the chicken out of the fridge while the oven heats to 200°C (400°F).

4. 4

   Arrange the chicken

   Set a rack over a baking dish or tray, lining the dish or tray with foil if you want easier clean-up. Place the chicken pieces on the rack skin side up.

5. 5

   Roast and serve

   Roast for about 40 minutes, until the chicken is cooked through and the skin is crisp. Serve with aji verde (Peruvian green sauce), and, for example, chips and salad.

What is pollo a la brasa?

Pollo a la brasa is a Peruvian roast-chicken dish, traditionally associated with chicken cooked over a rotisserie. This home version uses bone-in thighs and an oven, with a compact marinade that brings garlic, cumin and chilli-paste flavour to the meat.

The overnight rest gives the marinade time to coat the chicken, while roasting the pieces skin side up helps the outside turn crisp. Aji verde on the side adds a fresh, punchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 32g protein, 2g carbs, 36g fat.

Most of the listed protein comes from the chicken, while its skin and the oil contribute much of the fat. The small amount of soy sauce and chilli paste contributes little carbohydrate; pairing a thigh with salad and a measured serving of chips can make a more balanced plate.

Why these marinade ingredients work

Chilli pastes: ají amarillo brings a distinctive chilli flavour, while the optional ají panca adds another layer. The recipe uses small amounts, so the chicken remains the focus.

Salt and soy: soy sauce contributes savoury depth, and low-sodium soy makes it easier to adjust the added salt. If using regular soy sauce, the recipe suggests that the salt can be omitted.

Marinating for flavour

Coating: turn the thighs in the marinade so it reaches all over each piece. A close-fitting container or freezer bag helps keep the chicken in contact with the mixture.

Timing: refrigerate the chicken overnight as directed. Take it out when you begin preheating the oven, rather than leaving it at room temperature for an extended period.

Getting crisp skin

Rack: elevating the chicken lets hot air circulate around the pieces as they roast. A foil-lined dish or tray underneath catches drips and makes cleaning up easier.

Position: set the thighs skin side up and leave them uncovered in the oven. The method gives an approximate roasting time, so check that the chicken is cooked through as well as looking for crisp skin.

What to serve alongside

Sauce: aji verde is the suggested accompaniment, bringing a cool, herby contrast to the roasted chicken. Serve it on the side so everyone can add as much as they like.

Sides: chips and salad are suggested options. The salad brings freshness, while chips make the meal more substantial.

Planning the cooking time

The listed total time is 50 minutes, but the chicken also needs an overnight marinating rest before cooking. Plan for that ahead, then allow about 40 minutes for roasting after the oven is hot.

Recipe notes & tips

• Use a container or bag that keeps the marinade in contact with the chicken.
• Turn the thighs thoroughly in the marinade before refrigerating.
• Line the baking dish or tray with foil to simplify cleaning.
• Arrange the chicken skin side up on the rack.
• Begin checking the chicken towards the end of the approximate 40-minute roasting time.

Variations

• Use olive oil: swap it for the vegetable oil option in the marinade.
• Add ají panca: include the optional paste for an extra layer of chilli flavour.
• Adjust the salt: omit it if you are not using low-sodium soy sauce, as suggested in the recipe.
• Choose aji verde: serve the chicken with Peruvian green sauce on the side.
• Serve with salad: add it alongside the chicken for a fresh accompaniment.

Common mistakes to avoid

• Skipping the marinade time: refrigerate the coated chicken overnight as directed.
• Leaving patches uncoated: turn each piece until the marinade covers it well.
• Putting the thighs skin side down: arrange them skin side up for roasting.
• Roasting directly on the tray: use a rack over the dish or tray as the method specifies.
• Relying only on the timer: the 40 minutes is approximate, so check that the chicken is cooked through.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout; the skin may lose some crispness after chilling.

Frequently asked questions