Peruvian Rotisserie Chicken, or Pollo a la Brasa, is one of those meals that’s so much more than just roasted chicken. It’s deeply marinated, loaded with bold flavors, and delivers tender, juicy meat under perfectly crispy, golden skin.
This is one of my favorite dishes to make when I want to take a little extra time in the kitchen and end up with something truly memorable. It’s not a “rush it on a weeknight” recipe—it’s a dish you prep ahead, let the flavors develop, and enjoy like an event.
If you’re looking for something new to shake up your roast chicken routine, this is it.
Why You’ll Love It
What sets this Peruvian Chicken apart is the marinade.
It’s a wonderfully balanced mix of savory soy sauce, fragrant herbs, warming spices, citrusy ginger, and a hint of vinegar tang. The marinade gets into every nook and cranny of the chicken, delivering flavor throughout—not just on the skin.
Roasting it at high heat gives you that beautiful, crisp skin while keeping the meat moist. And the best part? It’s incredibly versatile. Serve it with roasted potatoes, fresh salad, steamed rice, or classic Aji Verde sauce for a true Peruvian experience.
It’s one of those dishes that makes everyone at the table sit up and pay attention.
Ingredients Insights
Whole Chicken:
This is the traditional cut for Pollo a la Brasa. I love using a whole bird because it’s budget-friendly and makes for a beautiful presentation. But you can absolutely break it down into thighs, drumsticks, or breasts if you prefer.
Soy Sauce:
Adds a rich, savory depth and a beautiful color to the marinade. Low-sodium works great if you’re watching salt.
Red Wine Vinegar:
This is the classic choice, giving the marinade its essential tangy brightness. If you’re out, cider or white wine vinegar works too.
Ginger and Garlic:
Fresh is best. They add that punchy, aromatic layer that makes this dish so addictive.
Spices:
Cumin and coriander seeds are lightly toasted to bring out their flavor, then ground for maximum impact.
Huacatay:
If you can find this black mint, it’s wonderful. But don’t stress if you can’t—mixing fresh mint and cilantro gives you a very close result.
Aji Panca:
This mild Peruvian chili lends an earthy, fruity heat. If you can’t get it, ancho chili is a great substitute that’s easy to find.
Oil:
Olive oil is my usual pick, but any neutral oil will do. It helps distribute the spices and coat the chicken evenly.
Tips and Tricks
- Marinate for Flavor: The biggest key here is time. Overnight is the minimum for that deep, developed flavor, but I’ll happily let it sit for up to 72 hours if I have time. The longer, the better.
- Get Under the Skin: Don’t just slather the marinade on top. Work it under the skin and inside the cavity so every bite is seasoned.
- Toast Your Spices: It’s such a small step, but toasting the cumin and coriander first releases their essential oils and amps up their aroma.
- Grind Fresh: Using a mortar and pestle takes a little elbow grease but makes such a difference. You can use a spice grinder if you want to save time.
- Cook on a Rack: Elevating the chicken over liquid helps it roast evenly and stay moist. If you don’t have a rack, thick slices of onion work perfectly to lift the bird.
- Reserve Some Marinade: I always save a little of the marinade before it touches the raw chicken so I can brush it over the bird after roasting for an extra pop of fresh flavor.
Make Ahead Tips
This recipe is made for prepping ahead.
You can make the marinade the day before and keep it chilled until you’re ready to use it. Once the chicken is marinating, it’s hands-off for a good 12 to 72 hours.
It’s also a great meal for entertaining. I’ll get it marinating the night before guests arrive so on the day of, all I have to do is pop it in the oven and let it roast. The smell alone is enough to make everyone hungry.
Serving Suggestions
I always, always serve this with Aji Verde, the classic Peruvian green sauce. It’s herby, spicy, creamy, and cuts through the richness of the chicken perfectly.
For sides, I love roasted potatoes (you can even do classic fries or papas fritas for authenticity), steamed white rice, or a simple green salad with lime wedges.
If it’s a family dinner, I’ll set everything out buffet-style so everyone can build their plates the way they want.
Storage
Refrigerator:
Leftover chicken will keep beautifully in an airtight container in the fridge for up to 5 days.
Freezer:
You can freeze it, too. Just store cooled, cooked chicken in freezer bags or airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating:
For best results, add the chicken to a baking dish with a splash of water or stock, cover with foil, and bake at 350°F for 10–12 minutes until hot. This keeps it juicy and prevents it from drying out.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely. Thighs, drumsticks, or even breasts work great. Just watch the cooking time since smaller pieces will roast faster.
What can I substitute for huacatay?
Huacatay can be hard to find outside Peru. I use equal parts fresh cilantro and mint, which does a great job mimicking its bright, herbal note.
How do I substitute for aji panca?
Dried ancho chili is an easy-to-find alternative that gives a similar mild, fruity heat.
Do I need a rotisserie?
Not at all. While it’s the traditional method, you can get great results roasting in the oven or even using indirect heat on the grill.
Final Thought
Peruvian Rotisserie Chicken isn’t just dinner—it’s an experience.
From the deeply flavorful marinade to the crackling, golden skin, it’s the kind of dish that rewards you for taking a little extra time. It’s a meal that’s meant to be shared, to make an ordinary evening feel special, and to remind you why cooking at home can be so satisfying.
Whether you’re feeding family or impressing friends, this recipe is one that always earns its place at the table.
Peruvian Rotisserie Chicken
Peruvian Rotisserie Chicken, or Pollo a la Brasa, is one of those meals that’s so much more than just roasted chicken.
Ingredients
- 1 whole chicken, 3 1/2 to 4 pounds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 12 garlic cloves
- 1/2” peeled chunk of fresh ginger
- 1 tablespoon finely minced fresh rosemary
- 1 tablespoon huacatay or 3-4 fresh mint leaves
- 1 ½ tablespoons aji panca or 1 dried ancho chili
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- ¼ cup olive oil
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the cumin and coriander seeds to a medium-sized sauté pan and toast over low to medium heat for 7 to 8 minutes, stirring occasionally.
- Transfer the toasted seeds to a mortar and pestle and grind until finely ground.
- Add garlic and ginger to the mortar and grind until they’re finely minced—it’s okay if there are a few coarse bits left.
- Stir in the rosemary, huacatay, vinegar, soy sauce, oil, and aji panca until well mixed. Taste the marinade and season with salt and pepper as needed.
- If you’re substituting for huacatay, grind in 3 to 4 fresh mint leaves.
- To substitute for aji panca, remove the stem and seeds from one dried ancho chili. Toast it at 275° on a middle oven rack for 15 to 20 minutes until crisp. Let it cool slightly and grind until fine, then mix with the other ingredients.
- Rinse and pat dry the chicken inside and out. Place it in a large bowl and pour over all but 2 to 3 tablespoons of the marinade. Reserve that portion for later.
- Coat the chicken thoroughly—inside the cavity, outside, and under the skin if you can.
- Cover and marinate in the fridge for 12 to 72 hours.
- Once ready, remove the chicken from the fridge and let it sit at room temperature for 30 minutes.
- Tuck the wings and tie the legs together with butcher’s twine.
- Place the chicken on a rack in a roasting pan and pour in 2 cups of water or chicken stock.
- If you have a rotisserie, this is the traditional way to cook it—follow standard rotisserie guidelines for timing and temp. Otherwise, bake at 400° on the middle rack for 70 to 75 minutes.
- The skin should be golden, the juices clear, and a thermometer inserted in the thickest part should read 162° to 163° before removing it from the oven.
- To grill, heat one side of your grill on high and place the chicken in the pan on the cooler side. Close the lid and cook for the same time and temperature.
- Let the chicken rest uncovered for 10 to 15 minutes before brushing with the reserved marinade.
- Serve with Aji Verde Peruvian Green Sauce.
Notes
- The depth of flavor in this chicken comes from the marinade. The longer it rests, the better. While 12 hours is the minimum, 24 to 48 hours gives the best result.
- Though oven-roasting and grilling work wonderfully, the most traditional method is rotisserie over an open flame. If you’ve got one, definitely use it.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 517Total Fat 35gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 24gCholesterol 132mgSodium 931mgCarbohydrates 7gFiber 2gSugar 0gProtein 43g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.