Best Peruvian Rotisserie Chicken (Pollo a la brasa peruano)

04 Apr Best Peruvian Rotisserie Chicken (Pollo a la brasa peruano)

The Peruvian Grilled Chicken, or what we know as “Pollo a la Brasa Peruano”, is a marinated chicken that you cook in a rotisserie over charcoal.

The good news is that we have tried it with different cooking methods, even when the best result will be when you do it over charcoal in a rotisserie. We have made the recipe in a gas BBQ for this recipe, and it is almost the same. You have to be aware to turn it over several times in the last part of the cooking to ensure the skin cook evenly. But, if you don’t have a grill or BBQ, you can do it in your oven at 180°C (350°F) for 45 minutes to 1 hour, depending on the chicken size.

The key to this preparation is the Peruvian Chicken Marinade that you have to prepare the day before and let rest the chicken for 12 hours. I swear that you will not regret the work ahead.

Ingredients

• chicken
• cumin
• salt
• pepper
• mustard
• dark lager beer
• red wine vinegar
• soy sauce
• chilli (Peruvian aji panca)*
• minced garlic

Frequently Asked Questions about this recipe:

Best Peruvian Grilled Chicken (Pollo a la brasa peruano)

• Author: Valeria
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 4 1x
• Category: Main
• Method: BBQ
• Cuisine: Peruvian

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Description

This Grilled Chicken is a staple in Peruvian Cuisine. We call it “Pollo a la Brasa Peruano”, and the original recipe is cooked on a rotisserie over charcoal. The good news is that you can do this recipe over a Gas grill or in your conventional oven. 

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Ingredients

Scale 1x2x3x

1 whole chicken (2kg)

1/2 teaspoon cumin

3 teaspoon salt

2 teaspoon pepper

2 tablespoon mustard

1 bottle of dark lager beer (300ml)

4 tablespoon red wine vinegar

4 tablespoon soy sauce

2 tablespoon chilli (Peruvian aji panca)*

2 tablespoons minced garlic

Salt for the chicken

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Instructions

1. Clean the chicken and rub it with some salt under the skin and inside it. Reserve it.
2. Mix in a bowl all the other ingredients: cumin, pepper, salt, mustard, beer, vinegar, soy sauce, chilli and garlic. Stir everything together and reserve the marinated for the next step.  
3. Put the chicken in a bowl with a lid or a big ziplock bag to keep it inside. Pour the marinated and let it rest in the fridge for at least 12 hours. Rotate the chicken in the middle of the time to ensure the marinated cover all the parts for equal time. It is better for 24 hours. 
4. Preheat your bbq. Remove chicken from the Marinade and reserve it for bathing the chicken during cooking. Set the chicken on a stand and cook on an indirect fire for 45 minutes. Bathe the chicken halfway thru the cooking with the remaining Marinade. 
5. Cook the last 15 minutes in a direct fire to crisp the skin. Rotate the chicken so you ensure the cooking in every part. 
6. Now enjoy it with some chips and salad. 

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Notes

• You can cook the chicken in a rotisserie over charcoal in a BBQ at 350°F temperature for 45 minutes till 1 hour. 
• You can make the same chicken in a oven at 180°C or 350°F for 45 to 1 hour. 

Keywords: pollo a la brasa peruano, Peruvian grilled chicken, Peruvian BBQ Chicken, aji panca recipes

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.