I’m thrilled to share my take on Pollo a la Brasa in this Easy Peruvian Chicken Recipe that layers smoky grill char, bright citrus, garlic, and a touch of jalapeno for anyone who loves bold flavors.

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I’ve always loved turning ordinary cookouts into something a little wild, and Pollo a la Brasa does that every time. A whole chicken bathed in aji amarillo paste picks up smoke, char, and a citrusy brightness that makes people pause before they dig in.

I wont pretend it’s subtle; the flavors are loud and kinda addictive, and that first crackle of skin will have everyone asking whats in it. This Peruvian Dish is both familiar and surprising, backyard friendly but exotic enough to make you look talented.

Once you try it, you wont reach for boring grilled chicken again.

Ingredients

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Whole chicken: Main protein, keeps you full and gives the dish hearty texture.
Garlic: Sharp, savory punch, low carbs, boosts flavor without adding calories.
Aji amarillo: Fruity, citrusy heat thats classic in Peru, brightens the whole thing.
Aji panca or smoked paprika: Smoky sweet flavor, deep red color, mild warmth.
Soy sauce: Salty umami, helps brown the skin and balances citrus.
Lime juice: Acidic and bright, cuts richness and gives fresh tang to chicken.
Brown sugar: Adds sweet note that caramelizes on the grill, tames the spice.
Cilantro: Fresh herb finish, brightens flavors, optional but i love it.

Ingredient Quantities

1 whole chicken, 3 to 4 lb, spatchcocked or cut into pieces

6 cloves garlic, minced

3 tbsp aji amarillo paste or 2 small fresh aji amarillo peppers, seeded

1 tbsp aji panca paste or 1 tbsp smoked paprika

1/4 cup soy sauce

1/4 cup red wine vinegar

1/4 cup fresh lime juice about 2 limes

3 tbsp vegetable oil

1 tbsp brown sugar

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

2 tsp kosher salt

1 tsp freshly ground black pepper

1 to 2 jalapenos, sliced or left whole for more heat, optional

1/4 cup beer or chicken broth for basting, optional

Fresh cilantro for serving, chopped, optional

How to Make this

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1. Prep the chicken: spatchcock the whole chicken by cutting out the backbone and pressing it flat, or cut into pieces, then pat very dry and loosen the skin over the breasts with your fingers so marinade can get under it.

2. Make the marinade: in a bowl whisk together minced garlic, aji amarillo paste or chopped aji amarillo peppers, aji panca paste or 1 tbsp smoked paprika, the 1 tsp smoked paprika, soy sauce, red wine vinegar, fresh lime juice, vegetable oil, brown sugar, ground cumin, dried oregano, 2 tsp kosher salt and 1 tsp black pepper until smooth.

3. Reserve and add jalapenos: set aside about 1/4 cup of the marinade for basting or mix that with 1/4 cup beer or chicken broth if you want a lighter baste; add sliced or whole jalapenos to the remaining marinade if you want heat (leave seeds in for more spicy, remove for milder).

4. Marinate the chicken: rub the marinade under the skin, over the skin and into cavities or over pieces, massage well; cover and chill 2 hours to overnight for best flavor.

5. Preheat the grill: oil the grates and heat to medium-high, set up for indirect grilling if possible (hot side and cooler side) so you can sear then finish with gentler heat.

6. Sear and move to indirect heat: place chicken skin-side down over direct heat until nicely browned and crisp, about 6 to 10 minutes, then flip and transfer to indirect heat to finish cooking.

7. Baste and cook through: brush occasionally with the reserved marinade or with beer/chicken broth, close the lid and cook until the thickest part reaches 165 F, about 25 to 40 more minutes depending on size; flip once or twice so it cooks evenly.

8. Rest the chicken: remove from grill and let rest 10 minutes so the juices redistribute, this step is important so it stays juicy.

9. Serve: carve or pull apart, sprinkle chopped fresh cilantro and extra sliced jalapenos if you like, and enjoy.

Equipment Needed

1. Sharp chef’s knife or kitchen shears for spatchcocking and cutting pieces
2. Large cutting board, big enough for a whole chicken
3. Large mixing bowl to whisk and marinate the chicken
4. Whisk plus measuring cups and spoons to get the marinade right
5. Tongs for searing and moving the chicken on the grill
6. Basting brush for the reserved marinade or beer/broth baste
7. Instant read meat thermometer so you hit 165 F exactly
8. Grill (gas or charcoal) with a grill brush and some oil for the grates
9. Large platter or rimmed baking sheet to rest and carve the chicken

FAQ

Q: What can I use if I dont have aji amarillo or aji panca?

A: For aji amarillo try 2 jalapeños or serranos plus 1/2 teaspoon turmeric and a pinch of sugar for the color and fruitiness, or use aji amarillo paste if you can find it. For aji panca swap in 1 tablespoon smoked paprika or a mild pasilla paste. Adjust heat to taste.

Q: How long should I marinate the chicken?

A: At least 4 hours for good flavor, but overnight 8 to 24 hours is best. If you're short on time even 30 to 60 minutes helps, but the taste will be milder.

Q: Oven or grill which is better and what temperatures and times?

A: Both work. Oven: spatchcocked at 425 F for 35 to 45 minutes until internal temp hits 165 F. Pieces: breasts about 20 to 30 minutes, thighs 30 to 40 minutes. Grill: sear over direct heat then move to indirect heat around 375 to 400 F and cook until 165 F, basting with beer or broth near the end if you want extra moisture and color.

Q: How do I get crispy skin like in restaurants?

A: Pat the chicken very dry, rub with oil and kosher salt (salt under the skin if you can), roast or grill hot and finish with 10 minutes at higher heat to crisp. Using a rack in the oven lets air circulate and helps crisp the skin.

Q: Should I change salt or soy sauce for dietary needs?

A: Yes. Use low sodium soy sauce and reduce the kosher salt if you need less salt. For gluten free swap soy sauce for tamari. Taste the marinade before adding salt if youre unsure.

Q: How do I store and reheat leftovers so they dont dry out?

A: Refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat in a 350 F oven until warmed through to keep skin from getting rubbery, or reheat pieces briefly in a hot skillet to restore crispness.

Pollo A La Brasa (Peruvian Grilled Chicken) Recipe Substitutions and Variations

Aji amarillo paste swaps: yellow bell pepper blended with a jalapeño or serrano plus a pinch of turmeric for the color; or use habanero sparingly for the heat and fruity note; or try 1 tbsp mango puree mixed with a minced jalapeño for a sweeter, fruity twist.
Aji panca paste swaps: smoked paprika (straight up) for the smoky-mild taste; or rehydrated guajillo or ancho chiles, blended into a paste; or tomato paste mixed with smoked paprika and a splash of sherry or red wine vinegar to mimic the depth.
Soy sauce swaps: tamari (gluten free) 1:1; coconut aminos 1:1 for a slightly sweeter, less salty option; or fish sauce used at about half the amount and balanced with a pinch of salt because it’s much more pungent.
Red wine vinegar swaps: apple cider vinegar 1:1 (milder); sherry vinegar for a nuttier richer note; or fresh lime or lemon juice if you need bright acid and have no vinegars on hand.

Pro Tips

1. For ultra crisp skin, pat the chicken totally dry then chill it uncovered in the fridge for 1 to 4 hours. Dry skin renders fat and browns way better, so this little step makes a big difference, trust me.

2. Get flavor deeper than the surface by massaging marinade under the skin and putting the chicken in a zip top bag so the marinade hugs every bit. If you need the flavors fast, use a vacuum sealer or let it sit at room temp for 30 minutes after bagging. Small scores in the dark meat help absorption, but don’t stab the breast or you’ll lose juices.

3. Sugars burn easy. Save the sweet, vinegary or beer baste for the last 10 to 15 minutes or thin it with broth so it wont char. Also keep a cooler zone on the grill so you can move the bird if flare ups show up.

4. Use an instant read thermometer and aim to take the chicken off when the thickest part reads about 160 F then rest it for 10 to 15 minutes so carryover heat finishes at 165 F. Pulling it earlier keeps it juicy, waiting for the probe to hit 165 in the grill usually makes it dry.

5. Finish smart: add a hit of fresh lime juice and chopped cilantro right before serving to brighten everything up. If you want extra smoke flavor, toss a small chunk of soaked hardwood on the coals or use a foil pouch of chips, but don’t overdo it or you’ll mask the aji flavors.

Pollo A La Brasa (Peruvian Grilled Chicken) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I'm thrilled to share my take on Pollo a la Brasa in this Easy Peruvian Chicken Recipe that layers smoky grill char, bright citrus, garlic, and a touch of jalapeno for anyone who loves bold flavors.

Servings

servings

Calories

650

kcal

Equipment: 1. Sharp chef’s knife or kitchen shears for spatchcocking and cutting pieces
2. Large cutting board, big enough for a whole chicken
3. Large mixing bowl to whisk and marinate the chicken
4. Whisk plus measuring cups and spoons to get the marinade right
5. Tongs for searing and moving the chicken on the grill
6. Basting brush for the reserved marinade or beer/broth baste
7. Instant read meat thermometer so you hit 165 F exactly
8. Grill (gas or charcoal) with a grill brush and some oil for the grates
9. Large platter or rimmed baking sheet to rest and carve the chicken

Ingredients

1 whole chicken, 3 to 4 lb, spatchcocked or cut into pieces
6 cloves garlic, minced
3 tbsp aji amarillo paste or 2 small fresh aji amarillo peppers, seeded
1 tbsp aji panca paste or 1 tbsp smoked paprika
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup fresh lime juice about 2 limes
3 tbsp vegetable oil
1 tbsp brown sugar
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
2 tsp kosher salt
1 tsp freshly ground black pepper
1 to 2 jalapenos, sliced or left whole for more heat, optional
1/4 cup beer or chicken broth for basting, optional
Fresh cilantro for serving, chopped, optional

Directions

Prep the chicken: spatchcock the whole chicken by cutting out the backbone and pressing it flat, or cut into pieces, then pat very dry and loosen the skin over the breasts with your fingers so marinade can get under it.
Make the marinade: in a bowl whisk together minced garlic, aji amarillo paste or chopped aji amarillo peppers, aji panca paste or 1 tbsp smoked paprika, the 1 tsp smoked paprika, soy sauce, red wine vinegar, fresh lime juice, vegetable oil, brown sugar, ground cumin, dried oregano, 2 tsp kosher salt and 1 tsp black pepper until smooth.
Reserve and add jalapenos: set aside about 1/4 cup of the marinade for basting or mix that with 1/4 cup beer or chicken broth if you want a lighter baste; add sliced or whole jalapenos to the remaining marinade if you want heat (leave seeds in for more spicy, remove for milder).
Marinate the chicken: rub the marinade under the skin, over the skin and into cavities or over pieces, massage well; cover and chill 2 hours to overnight for best flavor.
Preheat the grill: oil the grates and heat to medium-high, set up for indirect grilling if possible (hot side and cooler side) so you can sear then finish with gentler heat.
Sear and move to indirect heat: place chicken skin-side down over direct heat until nicely browned and crisp, about 6 to 10 minutes, then flip and transfer to indirect heat to finish cooking.
Baste and cook through: brush occasionally with the reserved marinade or with beer/chicken broth, close the lid and cook until the thickest part reaches 165 F, about 25 to 40 more minutes depending on size; flip once or twice so it cooks evenly.
Rest the chicken: remove from grill and let rest 10 minutes so the juices redistribute, this step is important so it stays juicy.
Serve: carve or pull apart, sprinkle chopped fresh cilantro and extra sliced jalapenos if you like, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.