Peruvian Roast Chicken

Peruvian-style roast chicken, also known as “Pollo a la Brasa,” is celebrated for its vibrant flavours and crispy skin. Now you can easily make this recipe at home, in your oven or on the BBQ!

The marinade, typically made with garlic, cumin, paprika, lime juice, and olive oil, imparts a savoury and tangy taste, while jalapeño or traditional ají amarillo peppers add a spicy kick, adjust amount to your liking. Marinating overnight deeply penetrates the meat, but a few hours will also suffice. Separating the skin from the breast and applying the marinade directly ensures juicy and flavourful meat.

Cooking on a BBQ adds an even better delightful smoky aroma. Serve with roasted potatoes, fresh salad, or green chili sauce for a delicious and Peruvian style meal.

• 1 whole chicken (about 3-4lbs – 1.3kg-1.8kg)
• 4 cloves garlic, minced
• 2 jalapeño peppers trimmed and finely diced.
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tsp ground coriander
• 1 tbsp dried oregano
• 1 tsp black pepper
• Salt, to taste

Step 1
Preheat your oven to 400°F – 200°C.
In a small bowl, mix together the minced garlic, soy sauce, lime juice, olive oil, smoked paprika, cumin, coriander, dried oregano, black pepper, and salt to create the marinade.

Step 2
Pat the whole chicken dry with paper towels. Gently use your fingers to loosen the skin over the breasts, creating a pocket between the skin and meat. Be careful not to tear the skin. Pour in some of the marinade and spread it to cover the whole breasts. Pour the remaining marinade over the chicken as well, making sure to coat it evenly, both on the surface and inside the cavity.

Step 3
Place the chicken in a large dish. Marinate the chicken in the refrigerator for at least 2 hours, preferably overnight, to allow the flavours to penetrate.

Step 4
After marinating, take the chicken out of the refrigerator and let it sit at room temperature for about 30 minutes before roasting.

Step 5
Place the marinated chicken on a roasting rack set inside a roasting pan, breast side up. Tuck the wings underneath the body.

Step 6
Roast the chicken in the preheated oven for about 75 to 90 minutes at 350°F – 180°C. (Note: adding kitchen foil over breast while roasting, can prevent too much blackening depending on preference).

For the sauce

Step 1
In a blender or food processor, combine the chopped jalapeño peppers (or aji amarillo), cilantro leaves, minced garlic, lime juice, yogurt and olive oil.

Step 2
Blend until smooth, adding a little water if needed to reach your desired consistency. Taste the sauce and adjust seasoning with salt and pepper as needed. Transfer the sauce to a serving bowl or jar, cover, and refrigerate until ready to use.

Step 3
The chicken should be ready. Check the internal temperature reaches 165°F (75°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.

Step 4
Once the chicken is cooked through and golden brown, remove it from the oven and let it rest for 20-30 minutes before carving.

Step 5
Serve the Peruvian-style roast chicken with your favourite sides, such as roasted potatoes, salad, or rice.