Peruvian Chicken Recipe: A Flavorful, Easy-to-Make Dish for Any Occasion
Peruvian chicken, known as Pollo a la Brasa, is one of the most iconic and beloved dishes in Peru. With its crispy, golden-brown skin, juicy meat, and bold, smoky flavors, it’s no wonder this dish has gained worldwide popularity. The secret lies in its aromatic marinade—a blend of citrus, garlic, cumin, and aji peppers—that infuses the chicken with an irresistible depth of flavor.
Whether you’re hosting a weekend barbecue, preparing a family dinner, or simply craving a taste of authentic Peruvian cuisine, this recipe is a must-try. Unlike many roasted chicken dishes that rely on heavy sauces, Peruvian chicken stands out for its perfectly balanced seasoning, which enhances the natural flavors of the meat without overpowering it.

Why You’ll Love This Recipe
Explosion of Flavor – The marinade combines tangy, smoky, and slightly spicy notes for a truly unforgettable taste.
Simple, Accessible Ingredients – No hard-to-find items—just pantry staples with easy substitutions.
Versatile Cooking Methods – Roast it in the oven, grill it outdoors, or even use an air fryer for a quicker version.
Meal-Prep Friendly – Leftovers are perfect for salads, tacos, sandwiches, and more.
Family & Crowd-Pleaser – A guaranteed hit at gatherings, potlucks, and weeknight dinners.
The History of Peruvian Chicken
Peruvian chicken, or Pollo a la Brasa, has a fascinating history that dates back to the 1950s in Lima, Peru. The dish was popularized by Swiss immigrants who introduced rotisserie-style cooking to the country. Over time, Peruvian chefs adapted the technique, incorporating local ingredients like aji amarillo peppers, cumin, and garlic to create a uniquely flavorful marinade.
By the 1960s, Pollo a la Brasa had become a national obsession, with dedicated restaurants (pollerías) serving this smoky, succulent chicken alongside crispy fries, fresh salads, and the famous Aji Verde (green sauce). Today, it’s considered one of Peru’s most iconic dishes, rivaling even ceviche in popularity.
A fun fact: In Peru, it’s common to enjoy Pollo a la Brasa as a weekend family meal, often paired with Inca Kola, a sweet, bubblegum-flavored soda that perfectly complements the dish’s savory flavors.
Ingredients & Equipment
For the Marinade
- 1 whole chicken (3–4 lbs / 1.5–2 kg) – Spatchcocked or cut into pieces for even cooking.
- ¼ cup (60 ml) white vinegar or lime juice – For tanginess and tenderizing.
- 3 tbsp (45 ml) olive oil – Helps crisp the skin and lock in moisture.
- 1 tbsp (15 g) paprika – Provides smokiness and rich color.
- 6 garlic cloves, minced – Essential for that bold, aromatic flavor.
- 1 tbsp (15 g) ground cumin – A key spice in Peruvian cuisine.
- 1 tbsp (15 g) dried oregano – Adds earthy, herbal notes.
- ¼ cup (60 ml) soy sauce – Adds umami depth (use low-sodium if preferred).
- 1 tsp (5 g) black pepper – For a mild heat.
- 1 tsp (5 g) salt – Balances the flavors.
- 1–2 aji amarillo peppers (or substitute) – Traditionally used, but jalapeño or chili powder works too.
For Serving (Optional but Recommended)
- Green Sauce (Aji Verde) – A creamy, spicy blend of cilantro, jalapeño, garlic, mayo, lime juice, and sour cream.
- Roasted Potatoes or French Fries – A classic Peruvian side.
- Fresh Salad – Simple greens with lime vinaigrette for freshness.
Equipment Needed
- Large mixing bowl – For marinating the chicken.
- Baking sheet or roasting pan – For oven roasting.
- Meat thermometer – Ensures perfectly cooked chicken (165°F / 74°C).
- Ziplock bag or airtight container – For marinating overnight.
Step-by-Step Instructions
1. Preparing the Marinade
- In a large bowl, whisk together the soy sauce, vinegar (or lime juice), olive oil, minced garlic, paprika, cumin, oregano, black pepper, salt, and aji amarillo paste (or substitute).
- If using fresh aji peppers, blend them with a bit of water before adding to the marinade.
- Taste and adjust seasoning—should be tangy, slightly spicy, and well-balanced.
2. Marinating the Chicken
- Pat the chicken dry with paper towels to help the marinade adhere better.
- Place the chicken in a large resealable bag or bowl and pour the marinade over it.
- Massage the marinade into the chicken, ensuring every part is coated, including under the skin if possible.
- Seal the bag or cover the bowl and refrigerate for at least 4 hours (overnight for maximum flavor).
3. Roasting the Chicken
- Preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- Remove the chicken from the fridge 30 minutes before cooking to take off the chill.
- Place the chicken on the baking sheet, skin-side up, and pour any remaining marinade over it.
- Roast for 45–55 minutes, basting occasionally, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- For extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.
4. Resting & Serving
- Let the chicken rest for 10 minutes before carving to retain juices.
- Serve with Aji Verde sauce, roasted potatoes, and a fresh salad.
Expert Tips & Troubleshooting
For Extra Juiciness – Brine the chicken in saltwater (1/4 cup salt per 4 cups water) for 1 hour before marinating.
No Aji Peppers? Substitute with jalapeño, serrano, or ½ tsp cayenne pepper.
Avoid Overcooking – Use a meat thermometer to prevent dry chicken.
Crispy Skin Trick – Pat the chicken dry before roasting and baste with oil halfway through.
Too Salty? Reduce soy sauce and add more lime juice or a splash of water to the marinade.
Variations & Customizations
🌶️ Spicy Lovers’ Version – Add extra chili flakes, habanero, or a dash of hot sauce to the marinade.
🍋 Citrusy Twist – Replace vinegar with orange juice for a slightly sweeter, fruitier flavor.
🍗 Grilled Peruvian Chicken – Cook over medium-high heat for a smoky char (about 30–40 minutes, turning occasionally).
🌿 Herb-Infused – Add fresh rosemary or thyme to the marinade for an earthy aroma.
Serving & Presentation Ideas
🍽️ Family-Style Feast – Serve the whole roasted chicken on a platter with roasted potatoes, corn, and dipping sauces.
🌮 Taco Night – Shred leftover chicken and serve in warm tortillas with avocado, pickled onions, and Aji Verde.
🥗 Healthy Bowl Option – Pair with quinoa, black beans, roasted veggies, and a lime-cilantro dressing.
Storage & Make-Ahead Tips
❄️ Fridge – Store leftovers in an airtight container for 3–4 days.
❄️ Freezer – Freeze cooked chicken for up to 3 months (reheat in the oven for best texture).
⏳ Meal Prep – Marinate the chicken overnight for faster cooking the next day.

FAQ Section
Q: Can I use boneless chicken breasts or thighs instead?
A: Yes! Adjust cooking time to 25–30 minutes for breasts or 35–40 minutes for thighs.
Q: What’s the best substitute for aji amarillo paste?
A: Use 1 tsp smoked paprika + ½ tsp turmeric for color and a similar mild heat.
Q: Can I make this in an air fryer?
A: Absolutely! Cook at 375°F (190°C) for 25–30 minutes, flipping halfway.
Q: Is there a way to make it less spicy for kids?
A: Omit the aji pepper and reduce black pepper—the marinade will still be flavorful.
Final Thoughts
This Peruvian chicken recipe is a foolproof way to bring bold, restaurant-quality flavors to your kitchen. With its crispy skin, tender meat, and zesty marinade, it’s sure to become a family favorite. Give it a try and let us know how it turns out in the comments!
Happy cooking! 🍗🔥