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–+ servings

Pollo a la Brasa

Peru's iconic rotisserie chicken, marinated overnight in garlic, aji panca, and vinegar, then roasted until deeply golden and juicy.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 390kcal

Ingredients

  • 1 whole chicken (about 4 lb) spatchcocked
  • 3 tbsp aji panca paste
  • 3 cloves garlic minced
  • 2 tbsp soy sauce (sub: coconut aminos)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Sea salt and black pepper

Instructions

  • Spatchcock the chicken by removing the backbone, then press it flat.
  • Whisk together the aji panca paste, garlic, soy sauce, vinegar, olive oil, cumin, and smoked paprika.
  • Rub the marinade all over the chicken, working some under the skin.
  • Refrigerate and marinate at least 4 hours, ideally overnight.
  • Preheat the oven to 425°F.
  • Roast the chicken skin-side up on a rack for 45–55 minutes, until the internal temperature reaches 165°F and the skin is deeply golden.
  • Rest 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 390kcal | Protein: 38g | Fat: 24g | Fiber: 1g
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