Pollo A La Brasa (Peruvian Chicken)

Ingredients

• 3chicken breasts, cut into strips
• 45 ml (3 tbsp)soy sauce
• 15 ml (1 tbsp)Worcestershire sauce
• juice of ½lemon or lime
• 1½ tsppaprika
• 1½ tspground cumin
• to tastesalt
• 15 ml (1 tbsp)maple syrup or honey
• 15 ml (1 tbsp)olive oil
• 2garlic cloves, grated
• about 15 g (1 cup)cilantro leaves
• 1garlic clove
• 1jalapeño
• juice of ½lime
• 30 ml (2 tbsp)mayonnaise or Greek yoghurt
• to tastesalt
• 15 ml (1 tbsp)Parmesan

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the soy sauce, Worcestershire sauce, lemon or lime juice, paprika, cumin, salt, maple syrup or honey, olive oil and grated garlic. Ideally, leave it to marinate for at least 2 hours or overnight; if you need to prepare lunch in a hurry, 30 minutes will also do.

2. 2

   Blend the sauce

   Put the cilantro, garlic clove, jalapeño, lime juice, mayonnaise or Greek yoghurt, salt and Parmesan in a food processor. Blend, then taste and adjust the salt.

3. 3

   Bake the chicken

   Place the marinated chicken in an oven preheated to 220°C and bake for 30–40 minutes, until cooked through and dark spots begin to appear.

4. 4

   Serve warm

   Serve the chicken warm with the ají verde and a side of rice or potatoes.

What is Pollo a la brasa?

Pollo a la brasa is a Peruvian roast chicken dish, traditionally associated with chicken cooked over a charcoal rotisserie. This version uses strips of chicken breast and an oven, making the flavours easier to prepare at home.

The marinade combines savoury soy and Worcestershire sauces with cumin, paprika, citrus and a little sweetness. A green ají verde, made with cilantro, jalapeño and lime, brings freshness and heat alongside the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 40g protein, 12g carbs, 16g fat.

Chicken supplies most of the protein, while the maple syrup or honey and the rice or potatoes served alongside provide much of the carbohydrate. Olive oil, mayonnaise and Parmesan contribute most of the fat. For a balanced plate, serve a moderate portion of rice or potatoes with vegetables alongside the chicken.

The marinade ingredients

Savoury base: soy sauce and Worcestershire sauce season the chicken, while grated garlic adds a pungent note.

Spice and balance: cumin and paprika provide warmth; citrus and maple syrup or honey round out the salty, savoury flavours. Olive oil helps coat the strips.

Making the ají verde

Herbs and heat: cilantro gives the sauce its green colour, and jalapeño adds a fresh chilli kick. Remove the seeds for a milder result.

Creamy finish: mayonnaise makes the sauce rich, while Greek yoghurt is the stated alternative. Blend the ingredients and taste before adding more salt.

Marinating for flavour

Best timing: leave the chicken in the marinade for at least 2 hours or overnight if you can plan ahead. The recipe also allows 30 minutes when time is tight.

Even coating: turn or stir the strips so the marinade reaches all sides. Keep the chicken refrigerated while it marinates.

Checking the chicken

Oven cue: bake at 220°C for 30–40 minutes, until the chicken is cooked through and dark spots start to appear. The recipe does not give a separate internal temperature or a precise browning target.

Strip size matters: cut the breasts into reasonably even strips so they cook at a similar rate. Check the thickest pieces before serving.

Serving ideas

Classic sides: serve the chicken and ají verde warm with rice or potatoes, as suggested in the recipe.

Fresh contrast: a simple salad or vegetables can sit alongside the meal, while extra sauce at the table lets everyone choose their preferred amount.

Recipe notes & tips

• For the fullest flavour, marinate the chicken overnight in the refrigerator.
• If using the 30-minute option, coat all the strips evenly before chilling them.
• Remove the jalapeño seeds if you prefer a gentler sauce.
• Blend the ají verde until smooth, then taste it before adjusting the salt.
• Cut the chicken strips to a similar thickness to help them cook evenly.

Variations

• Use Greek yoghurt: swap it for the mayonnaise in the ají verde for the alternative noted in the recipe.
• Choose honey: use it in place of the maple syrup for a different gentle sweetness.
• Adjust the chilli: remove the jalapeño seeds for less heat, or leave them in for a hotter sauce.
• Change the citrus: use lemon or lime in the chicken marinade, as suggested.
• Serve with potatoes: choose them instead of rice for the side.

Common mistakes to avoid

• Short marinating time: when possible, allow at least 2 hours; use the stated 30-minute option only when you are in a hurry.
• Uneven strips: pieces of very different thicknesses may finish at different times, so cut them consistently.
• Skipping the sauce tasting: blend the ají verde and taste it before serving so you can adjust the salt.
• Guessing doneness from colour alone: check that the thickest pieces are cooked through, as well as looking for the stated dark spots.
• Forgetting the oven preheat: heat the oven to 220°C before putting the chicken in.

How to store

Refrigerate leftover chicken and ají verde separately in covered containers and use within 3 days. Reheat the chicken until piping hot; serve the sauce cold or at room temperature.

Frequently asked questions