Peruvian
Pollo a la Brasa
Peruvian rotisserie chicken marinated with ají panca, garlic, cumin, vinegar, soy sauce, and huacatay, then cooked over live heat until the skin is dark and crisp. Serve it with papas fritas and creamy ají verde, as it is eaten in pollerías.
Ingredients
- Bone-in, skin-on chicken leg quarters2 large
- Ají panca paste1 tbsp
- Dark soy sauce1 tbsp
- Red wine vinegar1 tbsp
- Dark beer2 tbsp
- Garlic cloves, finely grated3
- Ground cumin1 tsp
- Dried oregano1 tsp
- Huacatay paste1 tsp
- Fresh rosemary, finely chopped1/2 tsp
- Smoked paprika1/2 tsp
- Fine sea salt1 1/4 tsp
- Black pepper1/2 tsp
- Vegetable oil1 tbsp
- Yellow potatoes, cut into thick fries450g
- Oil for frying potatoesas needed
- Romaine lettuce2 cups
- Tomato, sliced1
- Mayonnaise1/3 cup
- Ají amarillo paste1 tbsp
- Fresh cilantro leaves1/2 cup
- Lime juice1 tbsp
- Garlic clove1 small
Method
- Pat the chicken very dry and loosen the skin gently with your fingers without tearing it.
- In a bowl, mix ají panca paste, soy sauce, vinegar, dark beer, grated garlic, cumin, oregano, huacatay, rosemary, smoked paprika, salt, black pepper, and vegetable oil into a thick marinade.
- Rub the marinade all over the chicken and under the skin, place in a covered container, and refrigerate for at least 8 hours, preferably overnight.
- Remove the chicken from the refrigerator 45 minutes before cooking so it loses its chill.
- Prepare a charcoal grill with a rotisserie attachment or a covered brasero setup for medium heat, about 180–200°C, keeping the coals to the sides to avoid flare-ups.
- Secure the chicken quarters in a rotisserie basket or on the spit, skin facing outward and tightly held so they rotate evenly.
- Cook the chicken over the coals for 45–55 minutes, basting once or twice with the remaining marinade during the first half only, until the skin is deeply browned and the thickest part reaches 74°C.
- Move the chicken closer to the heat for the last few minutes if needed to blister and crisp the skin, then rest it for 8 minutes before serving.
- While the chicken cooks, rinse the cut potatoes, dry them very well, and fry in hot oil at 170°C until tender and pale golden.
- Raise the oil to 190°C and fry the potatoes again until crisp and golden, then drain and salt immediately.
- Blend mayonnaise, ají amarillo paste, cilantro, lime juice, and the small garlic clove until smooth to make ají verde.
- Serve each chicken quarter with hot fries, lettuce, tomato, and ají verde on the side.
Common questions
What can I substitute for ají panca paste if I can’t find it?
Use a mix of mild chili paste or ancho chile paste with a little smoked paprika and a touch of tomato paste. It won’t taste identical, but it gives the same deep, fruity, slightly smoky base.
How long should I marinate Pollo a la Brasa for the best flavor?
Aim for at least 8 hours, but overnight is better. If you’re short on time, 4 hours gives decent flavor, though the seasoning won’t penetrate as deeply under the skin and into the meat.
What are the most common mistakes when grilling this chicken?
The biggest mistakes are not drying the chicken first, using too high heat, and letting flames hit the skin. Also avoid loose trussing or basket placement, which causes uneven rotation and patchy browning.
How should I store leftovers, and how long do they keep?
Cool the chicken quickly, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently so the skin doesn’t dry out completely.
What should I serve with Pollo a la Brasa?
Classic sides are fries, rice, and a simple salad, often with aji verde or mayo-based sauce. It also works well with roasted potatoes, plantains, or crusty bread to soak up the juices.