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Home » Pollo a la Brasa (Peruvian Roasted Chicken)

Pollo a la Brasa (Peruvian Roasted Chicken)

September 26, 2013

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pollo a la brassa recipe peruvian authentic roasted chicken spicy crispy skin marinade homemade easy

Did you know that Peruvian cuisine was listed among the top 3 of the nation’s hottest foods this year?  And did you know that Pollo a la Brasa was ranked #1 as the most popular dish in Peru?  There is even a designated national day for it in July!  Yes, Peruvians love their famous roasted chicken, and so do we!!  

Now you can make it at home and it’s so simple!  Make the marinade, let the chicken marinate, roast the chicken in the oven…that’s it!  Oh, and take an extra 5 minutes to make a lovely Peruvian Aji Verde Sauce to accompany the chicken (recipe provided).  SATISFACTION GUARANTEED.

 

This recipe comes by way of special request from Lajoiedu (“Make a Request!“) who wanted a recipe that imitated the Pollo a la Brasa she and her husband enjoy at a local restaurant.  Her description of this dish is beautiful.

“It is the most delicious chicken I have ever eaten…The marinade is full of spices and herbs. I can tell it’s been brined/marinated. The coating/marinade also seems to stick to the skin even through the roasting process. It is fragrant, too. I would loosely describe this as herbaceous, savory, well spiced (without being overly spicy from capsicum), somewhat salty, and just as juicy as one can imagine. The skin is beautifully crisp, too.”

Who wouldn’t want to eat that?

With such detailed specifications and no aspect left out – everything from flavor to texture to aroma to appearance – I’ll admit I kind of gulped for a second at the thought of such an undertaking.  But you know how I love challenges and this one left me feeling inspired!

So with my two little ones running around me, finger-painting the kitchen window, squashing Play-Doh on the floor, and banging pots and pans, I got to work.

Now, I have no idea whether this tastes anything like Pollo a la Brasa at that particular restaurant she described.  And really, it’s not going to taste the same without the special wood-coaled rotisserie’s they use.  But is the end result authentic Peruvian in its flavor profile?  Yes.  And does it taste good?  Yes.  

It tastes phenomenal!

Pollo a la Brasa

And let me add this:  I have never seen my 3 year old devour chicken as fast as he did this Pollo a la Brasa!  And he kept asking for more and more!  And get this:  For 4 consecutive days thereafter he kept asking for more Pollo a la Brasa and was bitterly disappointed (to the point of throwing a tantrum once) when offered a substitute chicken dish!  We’ve created something of a Pollo a la Brasa addict in our son and he has since been suffering withdrawal symptoms!

So yes, it looks like Pollo a la Brasa is going to be a regular in the Killebrew home from now on.

And once you’ve tried it, I’m confident you’ll do the same.

So let’s get down to business, shall we?

IMPORTANT NOTE:  Besides a great marinade, the key to great Pollo a la Brasa is the actual cooking method which involves a rotisserie over wood coals to give it that sublime smoky flavor.  Most of us don’t have the equipment necessary for that, so this recipe uses a conventional oven to achieve that perfectly crispy skin while leaving the meat delicately tender and juicy.  So this is the best it’s going to get without a wood-coaled rotisserie – and it’s really good!

Two quick things:  I used the convection setting on my oven.  It really made the skin crispy while leaving the meat tender and moist.  You don’t have to use a convection oven, but if you do, be sure to keep an eye on the chicken because it cooks much faster than in a conventional oven (see instructions).  The other thing:  You must use a roasting rack.  That allows the air and heat to circulate under and around the chicken to prevent the chicken from sitting in its juices and to produce the crispy skin and even cooking.

And of course, for all you BBQ’ers, barbecuing is another great alternative!

Come join The Daring Gourmet on Facebook for more cooking fun!

Let’s get started!

You’re going to need 3 key Peruvian ingredients (2 chili pastes and a black mint paste from an herb indigenous to Peru).  I picked these up at a local Mexican grocery store.  If you don’t have one, you can purchase them online here:  Aji Panca Paste, Aji Amarillo Paste, Huacatay Paste.  (You’ll need the Aji Amarillo paste for the Aji Verde Dipping Sauce that is traditionally served with the chicken).

Pollo a la Brasa prep 1

Combine all of the marinade ingredients.

Pollo a la Brasa prep 2

In a food processor, blend it to a smooth puree.  Yes, this is the magical concoction here.

Pollo a la Brasa prep 3

The marinade is enough for one whole chicken (you can either roast it whole or cut it in pieces).  But you can use whatever bone-in/skin-on chicken pieces you want.  This time I just used two leg quarters and a breast.

Pollo a la Brasa prep 4

Loosen the skin and rub some of the marinade under the skin.

Pollo a la Brasa prep 5

Then put the chicken pieces in a large ziplock bag (or you may need to divide it in two bags) and pour the rest of the marinade over them.  Swish around to coat.  Marinate the chicken for at least 6 hours or overnight, turning it every now and then evenly marinate the chicken.

Pollo a la Brasa prep 6

Place some foil under the rack of a roasting pan (this will make cleanup much easier!).  You can get a good, inexpensive roasting pan HERE.

Pollo a la Brasa prep 7

Lay the chicken pieces on it.  Spoon some extra marinade over each piece.

Pollo a la Brasa prep 9

Preheat the oven to 425 degrees F (if using a convection oven, adjust the temperature and cooking time accordingly) and roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 165 degrees F on a meat thermometer, about an hour.  If the skin begins to brown too much too fast, move the roasting pan to the bottom rack.  You can also reduce the oven temperature.

Note:  I used the convection setting on my oven.  If you have one, use it.  Preheat the oven to 475 degrees F and roast the chicken for 10 minutes.  Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.  I couldn’t believe how much faster the chicken cooked using the convection setting.  And the results were fantastic.

It is recommended that you tent the chicken with foil for 10-15 minutes before serving.  It’s not necessary but it’s often recommended.

Pollo a la Brasa prep 10

Perfect in every way!

Pollo a la Brasa prep 11

Pollo a la Brasa Peruvian Roasted Chicken

Serve with Peruvian Aji Verde Sauce (click on link for recipe).  There are often two additional sauces served with Pollo a la Brasa, but Aji Verde is the standard.  Traditional side dishes include a leafy green salad and thickly cut French fries.

Pollo a la Brasa Aji Verde Sauce 2

4.9 from 11 reviews
Pollo a la Brasa (Peruvian Roasted Chicken)
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 4-6
Ingredients
  • 1 whole broiler/fryer chicken (2-3 pounds), or bone-in/skin-on chicken pieces of your choice
  • For the marinade:
  • 2 tablespoons soy sauce
  • Juice of 2 limes
  • 5 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • ¼ cup dark beer
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoons huacatay paste
  • 1 tablespoon aji panca paste
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground annatto, for the red color
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper (more or less according to heat preference)
  • Peruvian Aji Verde Sauce, for serving
Instructions
  1. Combine all the marinade ingredients in a food processor and blend until smooth.
  2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large ziplock bag and pour the marinade over. Swish around to even coat the pieces. Marinate for at least 6 hours or overnight.
  3. If using a convection oven (that's what I used): Note: Preheat the oven to 475 degrees F and roast the chicken for 10 minutes.  Reduce the heat to 325 degrees F and roast the chicken for another 15-20 minutes or until the internal temp reads 165 degrees F.
  4. If using a conventional oven: Preheat the oven to 425 degrees F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F, about an 45 minutes. If the skin begins to brown too much, move the roasting pan to the bottom rack. You can also reduce the oven temperature.
  5. Remove the chicken from the oven. It is recommended that you tent the chicken with foil for 10-15 minutes before serving. If using a whole chicken, cut the chicken into serving pieces.
  6. Serve the chicken with Peruvian Aji Verde Sauce.
  7. Traditional sides include a leafy salad and thickly cut French fries.
Notes
* For all you BBQ'ers, this chicken is also fantastic barbecued over coals and wood chips!
* The oven-roasting instructions are for chicken pieces. If using a whole chicken, increase cooking time until internal temperature of chicken reaches 160 degrees F.
3.5.3240

Pollo a la Brasa

 

 

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Filed Under: Affiliate, All Recipes, By Country or Region, Chicken, Disclosure, Food, Gluten Free, Latin & South America, Main Dishes, Peru Tagged With: aji verde sauce, authentic, baked, chicken, entree, gluten free, grilled, main dishes, oven, Peru, Peruvian, pollo a la brasa, recipe, roasted

« Peruvian Aji Verde Sauce
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74 Responses

  1. Anonymous says

    August 6, 2020 at 5:11 pm

    Yo también soy peruano y me gusta prepara el pollo a la brasa de diferentes maneras (hay muchas recetas y se respeta) y tu receta me gusto y el vinagre balsámico le dió un toque distinto y me salió riquísimo.

    Reply
  2. Mauricio says

    July 12, 2020 at 3:08 am

    I used two Cornish hens and the recipe turned out delicious. Everything was gone, eaten to the bone.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 12, 2020 at 9:28 am

      Fantastic, Mauricio, thank you so much!

      Reply
  3. La Cocinera Novata says

    July 1, 2020 at 1:46 am

    Hi, in the list of ingredients for the marinade you didn’t indicate amount of ají amarillo.
    Thanks for sharing.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 1, 2020 at 8:53 am

      Hi, there is no aji amarillo in the marinade, it’s for the dipping sauce which I link to in the recipe.

      Reply
      • La Cocinera Novata says

        July 4, 2020 at 9:41 am

        Thank you for your answer!! :)

        Reply
  4. Genesis Davila says

    May 20, 2020 at 8:13 am

    I just wanted to say thank you so much, I make your recipe for my husband (he born in Peru) and we live in the USA and where we live there are no restaurants with Peruvian food (not pretty close) so thank you so much for this, everything is so amazing and delicious! I’m from Venezuela and I love to cook, God bless you!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 20, 2020 at 7:57 pm

      I’m absolutely thrilled to hear that, Genesis, thank you! :)

      Reply
  5. Kim says

    April 22, 2020 at 8:41 am

    I tried this for the first time last night and it was amazing! I used bone in, skin on split chicken breasts and the meat was juicy and the skin crisped up nicely. I made the sauce as well and it was fantastic but i have quite a bit left over. Any ideas what else the sauce would go with? I was thinking swordfish steaks.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 23, 2020 at 4:24 pm

      I’m so happy you made and enjoyed this, Kim, thank you! I’ve been craving it myself and just rounded up the ingredients to make it again. I think swordfish steaks is a great idea! :)

      Reply
  6. Karen Jane says

    April 6, 2020 at 3:41 pm

    This is cooking right now. Smells awesome. However, I did as instructed and did convection on 475 for 10 min and 325 for 15 and it was not at ALL done cooking. We are currently at 45 minutes at 325 and it’s starting to look done.

    Reply
  7. Anonymous says

    February 12, 2020 at 5:56 pm

    So so so delicious! And the sauce too is amazing. My only criticism is that there is no nutritional info provided. I’m feeding my grandfather and I need to monitor his caloric intake as well as sodium and other nutritional info for his health. Any chance you could provide nutritional information for this recipe and for the sauce as well. It would be much appreciated 🙂🙂🙂

    Reply
  8. Leslie Pinto says

    July 21, 2019 at 8:52 am

    Hola soy peruana , y como sabras nuestra comida, ingredientes y forma de prepararlas es netamente tradicion , te aconsejo que visites una tienda peruana y veas realmente los ingredientes del pollo al horno , tengo entendido que se uso lima o limon , e imagino fue para reemplazar el vinagre tinto, pero solo el limon local de peru por la concentracion y sabor del acido podria , prueba sin vinagre balsamico :)

    Reply
  9. Cathy Turner says

    May 31, 2019 at 5:19 am

    We recently attended a wedding weekend in Durham, NC. “Alpaca Peruvian Chicken” (name of a local restaurant – no alpaca involved) was served at the relaxed rehearsal dinner. The Best Chicken I’ve ever had! I’m hoping this recipe produces a similar result.

    Reply
  10. Anonymous says

    August 19, 2018 at 6:35 pm

    Finally made this after getting the ingredients off Amazon. What an awesome recipe! Chicken was delicious and the green sauce was spot on. Will definitely be my go to recipe for rotisserie from now on. Thanks for sharing!

    Reply
  11. Roger Mielec says

    June 21, 2018 at 10:34 pm

    I have eaten a lot of different Peruvian roasted
    chicken a la brasa. This recipe is Grrrrrrrrrreat.
    I would recommend one minor addition that I
    developed via roasting turkeys. Normally, the
    wings of the chicken become almost BURNT
    and exceptionally DRY because the wing volume
    is so small for the amount of given heat. So, I
    cover the “wings” only with aluminum foil for about
    the first 2/3 ‘s of the cooking time and then take the
    foil off. Wings, then, are not as BURNT and DRY.
    Jun 22, 2018.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 22, 2018 at 8:41 am

      I’m so glad you enjoyed this, Roger, thank you and thanks also for the tip!

      Reply
  12. Nanette Bosman says

    June 19, 2018 at 4:56 pm

    This was incredible chicken! I followed your recipe, used organic thighs & marinated them about 5 hrs. Also made the aji dip…awesome! Thank you for a wonderful experience into Peruvian cooking.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2018 at 8:15 am

      I’m so happy to hear that, Nanette, thank you!

      Reply
  13. Vaughn Adams says

    May 19, 2018 at 11:39 am

    One of my favorite food carts in Portland, OR is called chicken and guns, they serve chicken roasted over an open fire along with crusty lemon potatoes. Since the first time I’ve been obsessed with finding a recipe for Ahi Verde sauce, and this is the best I’ve tried. I’m making it again tonight!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 19, 2018 at 3:15 pm

      Fantastic, Vaughn, I’m so happy to hear it, thank you!

      Reply
  14. Tina says

    October 30, 2017 at 8:33 am

    Thank you for your response. What type and brand is to be used?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 30, 2017 at 8:36 am

      Hi Tina, no not really. I don’t drink beer, I just use it in cooking so I’m not terribly familiar with a lot of the brands. My only recommendation though is to use one that has a good flavor and that just comes down to personal preference.

      Reply
  15. Tina says

    October 24, 2017 at 1:34 pm

    Hello,

    I just came across your recipe after having some of this chicken at a church gathering. I was wondering if you have to use the alcohol that is mentioned. Is it necessary to use? Also, would it be possible for it to be left out and still have a great taste and or substitute it with something else of the non alcohol beverage arena. If so, I would greatly appreciate the name of what to use.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 24, 2017 at 2:34 pm

      Hi Tina, the beer is an integral ingredient in Pollo a la Brasa and contributes a distinctive flavor for which there really is no comparable substitute (incidentally, the alcohol does largely burn off in the cooking process). While the chicken will still taste good without it, it obviously won’t taste quite the same and for anyone familiar with this dish there will be something “missing.”

      Reply
    • Emilia says

      September 8, 2019 at 1:32 pm

      Tina, if you can’t cook with alcohol (I can’t either), see if you can find a Russian store and use wheat Kvass instead. It’s like wheat soda, ever so slightly sweet, but very grainy like the flavor you’d get from beer. I use it in place of beer for batters all the time. My Peruvian son-in-law is allergic to alcohol, and he said the kvass worked well.

      I leave out the huacatay as I’ve had sone weird allergies to mint. Son-in-law said he’s not used to having it in there anyway. As has been said, there are regional variations.

      Reply
      • Deborah R Maldonado says

        May 29, 2020 at 6:24 pm

        Emilia, huacatay is actually a type of marigold, not a mint. So, you might try it. If you have a green thumb, I suggest you get some seeds and grow. You will only actually need 1 plant as it gets pretty big (up to 6 feet!). Not sure where you live, but they LOVE the heat, too. I cannot tell you how much BETTER fresh tastes when you make the sauce! The jarred stuff just does NOT compare to the fresh stuff. And, you only need a few leaves to make the sauce. You can find seeds on Etsy – Tagetes minuta/huacatay. They weren’t hard to start in small pots and they took off when I planted them outside.

        Reply
  16. Mikaela says

    July 18, 2017 at 3:16 am

    Hello dear. Thank you for this recipe, I’m going to try, but as I’m living in Egypt, I can’t get black beer. How I can to replace it? Thanks a lot in advance.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 18, 2017 at 1:55 pm

      Hi Mikaela, I would just use whatever the darkest beer is you can find. If that happens to be a light beer, so be it. It will still taste delicious!

      Reply
  17. Ada says

    January 2, 2017 at 12:38 pm

    Well it came out delicious I had everything but the huacatay never really liked it but my kids and husband loved it definitely something I will cook often thank u

    Reply
    • Kimberly @ The Daring Gourmet says

      January 2, 2017 at 12:51 pm

      Fantastic, I’m so thrilled to hear that, Ada – thank you!

      Reply
  18. Ada says

    January 1, 2017 at 11:22 am

    I’m Peruvian and I know since I was little I always eat pollo a la brasa now I got kids of my own over her in the USA chicken don’t taste the same so I got all my ingredient and I’m gonna cook this tonight lets see how good it comes out ill let u know

    Reply
    • Kimberly @ The Daring Gourmet says

      January 1, 2017 at 6:22 pm

      Wonderful, Ada, I’m looking forward to your feedback once you’ve tried it! Yes, I experienced the same decline in the flavor of chickens when I moved to the U.S. from Europe – they just don’t taste the same :(

      Reply
  19. Angie | Big Bears Wife says

    May 18, 2016 at 9:33 am

    We love roast chicken too! We actually had roast chicken for dinner last night but mine didn’t look this good! yum!

    Reply
  20. Kirsten/ComfortablyDomestic says

    May 17, 2016 at 9:15 pm

    The flavor profile on this chicken sounds out of this world amazing!

    Reply
  21. Kim Beaulieu says

    May 17, 2016 at 8:02 pm

    This is absolutely gorgeous. I love roasted chicken, and this is stellar. I want to reach right into my screen and grab some.

    Reply
  22. Melissa | Hungry Food Love says

    May 17, 2016 at 6:37 pm

    Yes, Peruvian food is one of the best and is getting so much great reputation. I love it and I need to make it at home. This chicken sounds like the perfect first recipe to try.

    Reply
  23. Erin @ Texanerin Baking says

    May 17, 2016 at 12:12 pm

    I didn’t know that but I can see why! This looks absolutely delicious. I’ve never had Peruvian anything but I sure would love to try these. :)

    Reply
  24. Brenda @ Sugar-Free Mom says

    May 16, 2016 at 4:03 pm

    What amazing color on those legs! All the flavors make it sound succulent and amazing!

    Reply
  25. Lauren Kelly Nutrition says

    May 16, 2016 at 2:35 pm

    This is my kind of chicken! And I love that dipping sauce!

    Reply
  26. Renee - Kudos Kitchen says

    May 16, 2016 at 2:26 pm

    I’ve never had Peruvian food, but now I won’t be able to get this chicken out of my head. The color (and I’m sure, flavor) looks to die for! Now I just have to buy the ingredients so I can make it for myself. Thanks for including the links :)

    Reply
  27. Stephanie says

    May 16, 2016 at 12:09 pm

    I am officially starving!! This chicken looks perfect!

    Reply
  28. Ieva says

    March 6, 2016 at 9:43 am

    What a fabulous recipe! Delicious!! I used a split, whole chicken. Marinated overnight. Roasted in the oven using cabbage slices and carrot sticks instead of a grate. The veggies were just as amazing in flavour as the chicken. The bones, and pan scrapings, I simmered into soup stock. Very tasty for a spicy soup. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 6, 2016 at 12:32 pm

      Wonderful, leva, I’m so glad you enjoyed it, thank you! What a great idea to incorporate the leftovers into a soup, I’ll need to remember that!

      Reply
  29. Glenda says

    January 15, 2016 at 10:53 am

    I can’t wait to try this….I like the yellow sauce more so than the green. Do you have a recipe for it? Thank for posting this recipe and your pics are beautiful

    Reply
    • Kimberly @ The Daring Gourmet says

      January 15, 2016 at 11:19 am

      Thank you, Glenda :) I haven’t developed a recipe for the yellow sauce yet. I hope you find what you’re looking for and enjoy this chicken!

      Reply
  30. Michelle @ The Complete Savorist says

    December 6, 2015 at 11:12 pm

    I love Peruvian roasted chicken but never thought it do-able at home…you’ve changed my world.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2015 at 8:47 am

      Ha, Michelle! :) Well, hopefully it’s a change for the better, we love this chicken!

      Reply
  31. Valerie says

    August 28, 2015 at 5:55 pm

    I know this is an older post, Kim, but this recipe was a revelation-lick your plate kinda revelation. The Aji Verde sauce pairs perfectly with it. The spiciness is unlike any other I’ve tasted, but it was love at first sight and bite. I made a green salad and some homemade grilled flatbread to go with it. We’ve enjoyed leftovers 2 nights in a row and we’re still not tired of it and it tastes as great as the first night.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 28, 2015 at 5:57 pm

      Valerie, I’m so thrilled to hear that and really appreciate the feedback, thank you!!

      Reply
  32. Milena says

    November 26, 2014 at 3:03 pm

    Ok I just did this for tomorrow’S Thanksgiving…they are in ziplock bags right now…will let you know how it comes out!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 26, 2014 at 5:14 pm

      Wonderful! Happy Thanksgiving, Milena!

      Reply
  33. Gene Rieza says

    October 31, 2014 at 4:41 pm

    I married a half Peruvian woman and her mother approved the dish after I made it using this recipe.
    High fives to you and everyone else involved!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 31, 2014 at 5:42 pm

      That makes me very happy, Gene, thank you! :)

      Reply
  34. Andrea Kavanaugh says

    May 17, 2014 at 6:21 pm

    Okay, I tried your recipe today on my Weber Kettle Rotisserie grill using lump hardwood charcoal. My only variation – I sprinkled garlic salt on the chicken just before I put it on over the coals. I didn’t have enough time to marinade the chicken for six hours or more as recommended. I think I was able to get in 2 hours, so I boiled the leftover marinade and basted the chicken as it rotated. What an amazing bird it turned out! It was soooo good. Juicy, tender and moist….with a crispy skin! Absolutely delicious. Thank you for sharing thus recipe!

    Reply
    • The Daring Gourmet says

      May 17, 2014 at 7:24 pm

      Fantastic, I’m so thrilled to hear that, Andrea!! And using the hardwood charcoal rotisserie grill – heavenly! Thank you for making this and for taking the time to leave feedback. Best, Kimberly

      Reply
  35. kaypeabrokebaker says

    February 10, 2014 at 10:11 am

    Thank you very much for posting this recipe. I am addicted to pollo a la brasa. While this recipe may not be exactly like the one at my favorite local Peruvian spot, it is still FANTASTIC! I hope you don’t mind that I will sharing this on my blog.

    Reply
    • The Daring Gourmet says

      February 10, 2014 at 10:32 am

      I’m so glad you enjoyed it! I’m happy that you want to share it on your blog. I’m sure you’re already aware of copyright laws, so please be sure to credit me if you’re adapting my recipe, and if you’re using my recipe as is, please don’t post it in full but instead provide a link to the recipe on my site. Thanks so much! -Kimberly

      Reply
      • kaypeabrokebaker says

        February 11, 2014 at 8:11 am

        Thank you. I did make some adaptations to the recipe, but also linked to your recipe. Interestingly enough, I mentioned my experimentation to a Peruvian friend of mine last night, who told me that true Peruvian pollo a la brasa is only seasoned with five ingredients: salt, pepper, garlic, cumin, and the fifth “is a secret.” Maybe I can get that fifth one out of him if I get him drunk enough, lol! No, that would be wrong…
        Thanks again!

        Reply
        • The Daring Gourmet says

          February 11, 2014 at 8:51 am

          Thank you! You know, I’ve communicated with several Peruvians who have each told me different things with respect to the ingredients. But in looking over my final recipe, they’ve each given it a vote of authenticity. Through the extensive research I’ve done online about Peruvian cooking, looking into Peruvian cooking forums and articles, and in talking to several Peruvian people, I’d have to disagree with your friend. It’s like any traditional dish from any country – there will always be variations of the same thing (though all will generally contain some of the same key ingredients), and all can be equally authentic. Which variation a person chooses comes down to personal preference and taste. And of course what matters most is that it tastes amazing, right? :) Thanks again for making this and for the link. Happy cooking! Best, Kimberly

          Reply
  36. Pelusa says

    September 29, 2013 at 8:28 am

    It’s our preferred dish served here in Lima and comes with salad and a pile of french fries. Delicious.

    Reply
    • The Daring Gourmet says

      September 29, 2013 at 8:52 am

      Hello, Pelusa! Lima has excellent taste! :) I hope to visit Peru someday and enjoy the Pollo a la Brasa – and many other dishes – while in your beautiful country!

      Reply
  37. Denise [email protected] Brazil To You says

    September 26, 2013 at 7:40 pm

    Kimberly: I could not resist…I had to come here just to say that looking at these pictures made me insanely hungry! What a mouthwatering pollo!!!

    Reply
    • The Daring Gourmet says

      September 26, 2013 at 9:46 pm

      Denise, I am so flattered that you stopped by!! And coming from you the compliment is especially meaningful :) Thank you!

      Reply
  38. Cindy Garretson says

    September 26, 2013 at 4:08 pm

    It looks delectable! Can’t wait to try it!

    Reply
    • The Daring Gourmet says

      September 26, 2013 at 5:04 pm

      Thanks, Cindy! Looking forward to your feedback!

      Reply
  39. Lajoiedu Chant says

    September 26, 2013 at 1:35 pm

    Oh, I can almost smell this. I cannot wait to get all of my supplies and make this recipe. Thank you from my toes for this! :)

    Reply
    • The Daring Gourmet says

      September 26, 2013 at 1:43 pm

      You’re very welcome! I really enjoyed experimenting with the flavors. Again, keep in mind, it’s not going taste like the one at the restaurant. Not having tried that one I can’t imitate the flavor. But this recipe includes all of the ingredients common to authentic Pollo a la Brasa and it’s made to Daring Gourmet specifications. :) So whether similar to the actual one you described or not, what I can say is that this Pollo a la Brasa is fantastic!

      Reply
  40. chilliandmint says

    September 26, 2013 at 9:46 am

    Good timing. I had never eaten Peruvian food until last night when I went to Ceviche in Soho, London. Great food, ambiance and staff. Your Peruvian fare looks equally tasty.

    Reply
    • The Daring Gourmet says

      September 26, 2013 at 9:50 am

      Thank you, chilliandmint!

      Reply
      • Dilshad says

        March 17, 2018 at 8:12 pm

        Too lazy to make; any good restaurants which make exactly same way as you show in State of Virginia in cities of Chantilly, Centreville, Fairfax, Reston, Manassas?

        Reply
        • Anastasios says

          April 7, 2018 at 11:12 am

          LOL, too lazy to make :) Part of my wife’s family is Peruvian. We eat this stuff all the time and I learned to cook a lot of it myself. I notice your name is Indian/South Asian…besides my interest in Hispanic culture and speaking Spanish, I am also equally interested in Indian culture and speak Hindi conversationally and am learning to write Telugu presently. I live near you as well ;) I would recommend you get food from Pollo Peru in the Home Depot shopping center at the intersection of Baron Cameron and Reston Parkway, although there are several other places. If you’d like to, I’d be happy to meet you in person and eat with you and discuss Peruvian food…email me at anastasios0513 @ gmail . com if so…!

          Reply
        • Anonymous says

          June 4, 2018 at 12:03 pm

          POLLO Peru by the Home Depot!

          Reply
        • Natalie says

          September 20, 2018 at 10:33 pm

          Edy’s Chicken & Steak at Bailey’s Crossroads on Leesburg Pike is my favorite!!! Been around since I was a kid and is always busy!

          Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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