Lima-Style Roasted Chicken
Discover the irresistible allure of Peru’s most beloved street food treasure, transformed into a stunning home-cooked feast. This iconic chicken dish captures the essence of Peruvian cuisine with its perfectly balanced marinade, where zesty lime juice and aromatic garlic dance with earthy cumin and fiery bird’s eye chillies. The magic lies in its complex spice blend, where sweet meets heat, and traditional herbs merge with smoky paprika to create a flavour profile that penetrates deep into tender, juicy chicken. This celebrated dish represents centuries of culinary evolution, bringing the authentic taste of Lima’s bustling streets right to your table.
Pollo ala Brasa
Author: Cee Gee
Nutrition Information
- Serving size: 100g
- Calories: 190 kcal
- Fat: 17g
- Saturated fat: 3.6g
- Carbohydrates: 1.1g
- Sugar: 1g
- Sodium: 1.1g
- Fiber: < 0.5g
- Protein: 9.6g
Recipe type: Grilled Chicken
Cuisine: Peruvian
Prep time:
Cook time:
Total time:

This grilled chicken dish from Peruis truly outstanding. Pollo al la Brasa is marinated and cooked over indirect heat in a kettle style barbeque (or the oven) to provide a succulent chicken dish bursting with flavour. When served with the creamy Chilli sauce it’s taken to another level - out of this world! Another great dish from Peru.
Ingredients
For the Chicken
- 1 Chicken – 2 to 3 pounds
- 3 tablespoons extra virgin olive oil
- ¼ cup lime juice
- 3 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 Birds-eye Chillies
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
For the Chilli Sauce
- 3 roughly chopped jalapenos ( use Aji Amarillo if you can get it)
- 1 cup fresh cilantro/ coriander leaves
- 2 cloves garlic, roughly chopped
- ½ cup mayonnaise
- ¼ cup sour cream or crème fresh
- 1 tablespoon fresh lime juice
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
For the Chicken
- Wash the chicken and dry with paper towels.
Marinade
- Combine all of the ingredients listed under "For the Chicken" (except the chicken itself) in a blender and mix well until smooth.
Method
- Apply blended ingredients above on inside and outside of the chicken, ensuring that the skin is well coated. Carefully loosen the skin on the breast and legs and inject with marinade. Be careful not damage the skin. Use approximately 40% on the surface and the balance of the marinade under the skin. If you do not have a syringe use a spoon to pour into the gap between the skin and the flesh.
- Marinate the chicken in a glass or plastic container (covered with cling film) in the refrigerator for between 8 and 12 hours -preferably overnight as this will enhance the flavour.
- If barbequing, cook over indirect heat at a temperature of 180 degrees Celsius. Be careful that the flames do not scorch the chicken and that it cooks evenly. Use aluminium foil to cover areas in danger of browning too quickly. If cooking in the oven, roast in the centre of the oven at the same temperature. The chicken will be cooked using either method in about 75 -85 minutes
For the creamy Chilli Sauce
- Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use.
Final step
- Once the chicken is cooked, cover with aluminium foil and let it rest for 10 minutes. Carve into pieces and serve with chilli sauce previously prepared.
- Polla ala Brasa can be served with a green salad or with vegetables.
Notes
Keywords: Pollo ala Brasa from Peru with Chilli sauce
This recipe yields 4 - 5 portions
Recipe: adapted from a recipe by Jenn Segal @ once upon a chef
Image Credits
:Pollo a la brasa by Krista is licenced under CC BY 2.0 via flikr
This recipe yields 4 - 5 portions
Recipe: adapted from a recipe by Jenn Segal @ once upon a chef
Image Credits
:Pollo a la brasa by Krista is licenced under CC BY 2.0 via flikr
