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  • Writer's pictureCecilia Tupac

Pollo a la Brasa Recipe: Peruvian Rotisserie Chicken

Updated: Jun 6

Pollo a la Brasa Peruvian Recipe

A dish that captures the hearts and palates of Peruvians across the country, Pollo a la Brasa is a restaurant favorite in Peru. Discover the history of this fascinating dish and learn how to make Pollo a la Brasa at home.


What is Pollo a la Brasa?


Pollo a la Brasa is an incredibly popular and delicious chicken dish adored by Peruvians across the country. While it may initially sound like a typical rotisserie-style chicken, Pollo a la Brasa is much more than that!


The marinade, which typically includes soy sauce, garlic, cumin, beer, and vinegar, infuses the chicken with rich, complex flavors. The chicken is soaked in this marinade for several hours before being slowly cooked on a rotisserie over a charcoal or wood fire. The result is a chicken with delightfully crispy, smoky skin on the outside and soft, tender meat on the inside.


Served with French fries, salad, and a variety of sauces, Pollo a la Brasa is a meal packed with different textures and flavours.


Where can I eat Pollo a la Brasa?


How to make Peruvian Pollo a la Brasa

Pollo a la Brasa is a dish that can be found all over Peru in restaurants called "Pollerías". There are thousands of Pollerías across Peru, and each one has its own unique marinade and way of cooking the chicken, including wood-fired, charcoal, or gas ovens.


Popular Peruvian Pollería chains include Pardos Chicken, Norky's, Roky's, Las Canastas, and Don Tito. Each of these Pollerías serves not only Pollo a la Brasa but also a variety of different dishes, including:


BBQ:

  • Anticuchos

  • Chuleta de Cerdo

  • Churrasco

Stir-Fries:

  • Arroz Chaufa

  • Lomo Saltado

  • Pollo Saltado

Extras:

  • Salads

  • Sauces


Pollerías offer a diverse menu that complements the beloved Pollo a la Brasa, ensuring there's something for everyone to enjoy.


What are the origins of Pollo a la Brasa?


Compared to many Peruvian dishes, the history of Pollo a la Brasa is relatively short, dating back to the 1950s when Swiss immigrants Roger Schuler and Franz Ulrich invented the dish.


Their innovative rotisserie oven paved the way for the opening of the first Pollo a la Brasa restaurant, "La Granja Azul," in Ate, Lima—an establishment that remains operational to this day.


The dish quickly gained popularity, prompting the emergence of more Pollerías in the capital city. This sparked a massive boom in Pollerías across Peru, frequented by people of all ages and backgrounds.


Today, Pollerías typically offer a much wider variety of dishes to cater to a broader market, including stir-fries and grilled meats.


How to make Pollo a la Brasa


Peruvian Pollo a la Brasa Recipe

Looking to prepare Pollo a la Brasa in your own home? Follow these step-by-step instructions:


  1. Create the Marinade: In a large bowl, combine garlic paste, soy sauce, beer, vegetable oil, and all other herbs and spices. Rub the marinade over the chicken and let it marinate for several hours to absorb the flavours.

  2. Cook the Chicken: Preheat the oven or grill to the appropriate temperature. Cook the chicken for approximately 1.5-2 hours, depending on its weight and size.

  3. Baste the Chicken: While the chicken is cooking, regularly baste it with the Pollo a la Brasa juices to prevent it from drying out.

  4. Cut and Serve: Once cooked, carve the chicken and serve it with French fries, salad, and sauces.


Pollo a la Brasa Recipe


Learn how to make Peruvian Pollo a la Brasa, French Fries, Salad and your favourite sauces with this delicious recipe from Chef Cecilia Tupac.


Any Peruvian Roast Chicken lover knows that this dish is much more than just the meat, and that is why in this video we show you how to prepare the classic Peruvian salad and three delicious sauces, including Chimichurri, Ají de Pollería and Peruvian Pollería Vinaigrette:



Pollo a la Brasa Ingredients:


Chicken Marinade:


  • 1 chicken weighing 1.5 kg - 1.6 kg

  • 5 cloves of garlic

  • 1 teaspoon dried rosemary

  • 1 teaspoon oregano

  • 2 tablespoons salt / to taste

  • 1 tablespoon cumin

  • 1 tablespoon ground pepper

  • 1 tablespoon of aji panca (if you don't have it, replace it with 2 teaspoons of ground paprika)

  • 100 ml of beer 3 tablespoons red or white vinegar

  • 2 tablespoons of soy sauce

  • 1 tablespoon of american mustard


Aji de Polleria:


  • 100 ml of fresh milk

  • 220 ml of vegetable oil

  • 3 - 4 aji amarillo peppers or 1 1/2 orange pepper

  • 2 tablespoons dried oregano

  • Salt and Pepper to taste

  • 40 ml of white vinegar

  • 1 teaspoon American mustard

  • 6 or more huacatay leaves (to taste) or parsley and cilantro to taste


Polleria Vinaigrette:

  • 100 ml of fresh milk

  • 2 cloves of garlic

  • 220 ml of vegetable oil

  • 1 slice of cucumber

  • 2 cloves of garlic

  • 2 tablespoons dried oregano

  • 40 or 50 ml of white vinegar (to taste)

  • 1 teaspoon mustard

  • Salt and Pepper to taste


Peruvian Chimichurri:


  • 1 cup parsley leaves then finely chop them

  • 1 cup coriander leaves then finely chop them

  • 4 to 5 cloves of garlic, finely chopped into small cubes

  • 1 teaspoon dried oregano

  • 1 to 2 tablespoons of red or white vinegar

  • 1 teaspoon of water or 1 tablespoon depends on how loose you want the chimichurri

  • Oil to taste

  • Salt and Pepper to taste

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