This Grilled Pollo a la Brasa brings the incredible flavors of Peru’s most famous chicken dish straight to your backyard grill, capturing all the smoky, aromatic magic that has made this dish a national obsession. Traditional pollo a la brasa is marinated in a vibrant blend of soy sauce, garlic, cumin, and aji amarillo that creates deeply savory, complex flavors with just a hint of heat, then cooked until the skin is beautifully crispy and the meat is incredibly juicy and tender. While authentic versions are cooked on special rotisserie ovens, this grilled adaptation delivers all the same incredible flavors and textures using techniques that work perfectly on any backyard grill. The result is chicken that’s so flavorful and satisfying that it will transport you straight to a bustling Lima chicken joint with every single bite.
Serves: 4-6 people (makes 2 whole chickens or equivalent pieces)
What You’ll Need
For the marinade:
- 1/2 cup soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons red wine vinegar
- 2 tablespoons aji amarillo paste (or 2 tablespoons yellow bell pepper puree + 1 teaspoon paprika)
- 6 garlic cloves, minced
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
For the chicken:
- 2 whole chickens (3-4 pounds each), cut into quarters, or 8-10 chicken pieces (thighs and legs preferred)
- 2 tablespoons vegetable oil for grilling
For serving:
- Lime wedges
- Aji verde sauce (optional but traditional)
- French fries or roasted potatoes
Creating the Signature Marinade
The secret to authentic pollo a la brasa lies in the marinade, which combines Asian influences from Peru’s Chinese immigrant community with traditional Peruvian ingredients. In a large bowl, whisk together the soy sauce, vegetable oil, red wine vinegar, and aji amarillo paste until smooth. If you can’t find aji amarillo paste, blend yellow bell peppers with a touch of paprika for a similar flavor profile.
Add the minced garlic, cumin, smoked paprika, oregano, black pepper, salt, ginger, and turmeric, whisking everything together until you have a fragrant, deep orange-colored marinade. The combination should smell incredibly aromatic, with warm spices and a hint of heat that makes you want to start cooking immediately.
Preparing the Chicken
If using whole chickens, cut them into quarters by removing the backbone with kitchen shears and cutting through the breastbone, then separating the leg and thigh from the breast and wing. This technique, called spatchcocking and quartering, allows for more even cooking and better marinade penetration than cooking whole birds.
Pat all chicken pieces completely dry with paper towels, then score the skin in a few places with a sharp knife. This scoring helps the marinade penetrate deeper and allows excess fat to render out during cooking, creating crispier skin.
Marinating for Maximum Flavor
Place the chicken pieces in a large zip-top bag or shallow dish and pour the marinade over them, making sure every piece is thoroughly coated. Massage the marinade into the chicken, working it under the skin wherever possible for maximum flavor penetration.
Marinate the chicken in the refrigerator for at least 4 hours, but overnight is even better. The longer marination time allows all those complex flavors to penetrate deep into the meat, creating the signature taste that makes pollo a la brasa so irresistible.
Setting Up Your Grill
About 30 minutes before cooking, remove the chicken from the refrigerator to come to room temperature. Set up your grill for two-zone cooking by banking coals to one side for charcoal grills, or heating only half the burners for gas grills. You want a hot zone for searing and a cooler zone for gentle cooking.
Clean and oil your grill grates thoroughly to prevent sticking. The marinade contains sugar from the soy sauce, which can cause sticking and burning if the grates aren’t properly prepared.
Grilling Like a Pro
Remove the chicken from the marinade and let excess drip off, then brush lightly with vegetable oil to prevent sticking. Start by placing the chicken pieces skin-side down over the hot zone of the grill to get a good sear and beautiful grill marks.
Sear for 4-5 minutes until the skin is golden and releases easily from the grates, then flip and sear the other side for another 4-5 minutes. Don’t move the chicken too early or the skin will tear and stick to the grates.
Low and Slow for Perfect Results
After searing both sides, move the chicken to the cooler zone of the grill and cover with the lid, positioning the vents to create good airflow. Cook for 25-35 minutes more, depending on the size of your pieces, until the internal temperature reaches 165°F in the thickest part of the thigh.
The key to perfect pollo a la brasa is achieving crispy, golden skin while keeping the meat incredibly juicy. If the skin starts to get too dark, tent the chicken with foil while it finishes cooking.
Achieving That Perfect Char
During the last 5 minutes of cooking, you can move the chicken back over the hot zone briefly to crisp up the skin even more, watching carefully to prevent burning. The finished chicken should have beautifully charred, crispy skin with deep golden-brown color and meat that’s incredibly tender and juicy.
Let the chicken rest for 5-10 minutes after removing it from the grill. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is as moist and flavorful as possible.
Serving the Traditional Way
Serve the grilled pollo a la brasa immediately while the skin is still crispy, accompanied by lime wedges for squeezing over each piece. The bright acidity of the lime cuts through the rich, savory flavors and adds an authentic Peruvian touch.
Traditional accompaniments include crispy french fries or roasted potatoes, and if you can make or find aji verde (Peruvian green sauce), it’s the perfect spicy, creamy condiment that takes this dish to the next level.
The Magic of Peruvian Flavors
This grilled version captures all the complex, addictive flavors that make pollo a la brasa Peru’s national dish. The combination of soy sauce umami, warm cumin and paprika, aromatic garlic, and subtle heat creates something truly special that’s both exotic and completely satisfying.
Each bite delivers layers of flavor that develop and change as you eat, making this the kind of meal that has people talking long after dinner is over. It’s comfort food with sophistication, familiar yet exciting, and absolutely perfect for any occasion where you want to serve something memorable and delicious.
