Name: Peruvian Chicken Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 4 lbs), spatchcocked or cut into parts; 3 tablespoons olive oil; 3 tablespoons soy sauce; 2 tablespoons white vinegar or lime juice; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 teaspoon ground oregano; 1 teaspoon black pepper; 1 teaspoon salt; 4 cloves garlic, minced; 1 tablespoon lime juice (additional for freshness)

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Why You’ll Love This Recipe

Peruvian Chicken, or “Pollo a la Brasa,” is a flavorful and aromatic dish that combines the best of Latin cuisine with savory, smoky spices. The chicken is marinated in a unique blend of spices and herbs, then roasted or grilled to crispy perfection, with tender, juicy meat on the inside. The key to this recipe is the vibrant marinade, which includes ingredients like garlic, cumin, paprika, and a touch of vinegar, giving the chicken an irresistible, zesty flavor. Serve it with a side of golden fries, a simple salad, or even some rice to complete your meal.

Peruvian Chicken Recipe

Ingredients

For the chicken marinade:

1 whole chicken (about 4 lbs), cut into 8 pieces (or use bone-in, skin-on chicken thighs or breasts)
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp smoked paprika (or regular paprika)
1 tbsp ground turmeric (or 1 tsp saffron if preferred)
2 tsp ground oregano
1 tbsp soy sauce
2 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp salt (or to taste)
1/2 tsp black pepper

For serving (optional):

French fries or roasted potatoes
Green salad
Aji Verde sauce (Peruvian green chili sauce for dipping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marinade: In a large bowl, combine the garlic, cumin, paprika, turmeric, oregano, soy sauce, olive oil, lemon juice, salt, and black pepper. Whisk everything together until well combined.
Marinate the Chicken: Place the chicken pieces into the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, but ideally overnight, to allow the flavors to penetrate the chicken.
Preheat the Oven or Grill: If you’re roasting the chicken, preheat your oven to 425°F (220°C). If you’re grilling, preheat the grill to medium-high heat.
Cook the Chicken:
- For roasting: Place the marinated chicken on a roasting rack in a baking dish or sheet pan, skin side up. Roast in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- For grilling: Grill the chicken pieces over medium-high heat for about 5-7 minutes per side, until the skin is crispy and the meat is cooked through.
Serve: Once the chicken is cooked, let it rest for 5-10 minutes before serving. Serve the Peruvian chicken with a side of French fries, a simple salad, and some Aji Verde sauce for dipping.

Servings and Timing

This recipe serves 4 people.

Prep time: 10 minutes (plus marinating time)
Cook time: 35-45 minutes (roasting) or 15-20 minutes (grilling)
Total time: 1 hour (with marinating)

Variations

Spicy Chicken: Add a chopped chili pepper (like jalapeño or serrano) to the marinade for an extra kick.
Aji Verde Sauce: Make a traditional Peruvian green sauce with cilantro, jalapeño, mayonnaise, and lime juice to accompany the chicken. Blend together 1/2 cup mayonnaise, 1/4 cup cilantro, 1 small jalapeño, 2 tbsp lime juice, and a pinch of salt.
Serve with Rice: For a more traditional Peruvian experience, serve the chicken with fluffy rice and beans instead of fries.
Crispy Skin: To get extra crispy skin, roast the chicken at a high temperature (about 450°F or 230°C) for the last 5 minutes of cooking, or use a broiler.

Storage/Reheating

Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in a skillet over low heat to keep the skin crispy.

FAQs

Can I use boneless, skinless chicken for this recipe?

Yes, you can use boneless, skinless chicken breasts or thighs, but the flavor and juiciness might be slightly different. Bone-in, skin-on chicken is traditional and helps keep the chicken moist while roasting or grilling.

Can I make this dish in advance?

Yes, the marinade can be made ahead of time, and the chicken can be marinated for up to 24 hours. This helps the flavors penetrate the chicken and makes it even more flavorful.

How do I know when the chicken is done?

The best way to check is by using a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C). The skin should be crispy and golden brown.

Can I make this recipe with a whole chicken?

Yes, you can use a whole chicken for this recipe. Just cut it into quarters or pieces and follow the same marinating and cooking instructions. Alternatively, you can spatchcock (butterfly) the chicken to speed up cooking time.

Can I make this dish without grilling?

Yes, roasting in the oven is a great alternative if you don’t have access to a grill. The flavor will still be delicious, and the chicken will stay tender and juicy.

Can I make this recipe with another type of meat?

Yes, you can substitute the chicken with beef, or even lamb. Just adjust the cooking time according to the type of meat you’re using.

Conclusion

Peruvian Chicken (Pollo a la Brasa) is a flavorful, juicy, and aromatic dish that’s perfect for any occasion. The savory marinade, infused with spices and herbs, gives the chicken an irresistible flavor that’s both smoky and tangy. Whether you roast it in the oven or grill it outside, this dish is easy to make and sure to impress your family and friends. Serve it with fries, a salad, or rice for a complete meal that brings the tastes of Peru right to your table. Enjoy!

Jane