If you’re searching for a bold and authentic Pollo a la Brasa recipe, you’re in the right place. This Peruvian rotisserie-style chicken is famous for its smoky, deeply seasoned flavor and crisp skin. It’s a staple across Peru—from home kitchens to roadside pollerías. I first tried it in Lima during a recent trip and knew I had to recreate it at home. This version stays true to the classic, using a flavorful marinade packed with spices, herbs, and just the right hit of acidity.

Ingredients

Marinade

  • 15 grams fresh ginger, peeled

  • 30 grams garlic cloves, peeled

  • 1/4 cup olive oil

  • 2 teaspoons balsamic vinegar

  • 1/4 cup huacatay paste

  • 1/4 cup ají panca paste

  • 1 tablespoon annatto paste

  • 1/2 cup brewed coffee

  • 1 tablespoon ground cumin

  • 1/4 cup soy sauce

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon salt

  • 2 teaspoons dried oregano

  • 1 teaspoon ground black pepper

  • 1 tablespoon fresh rosemary, roughly chopped

Chicken

  • 2 whole chickens (approx. 3.5–4 lbs each) or 5 lbs chicken quarters (thighs + legs)

Instructions

  1. Blend the Marinade
    Add all marinade ingredients to a food processor or blender. Blend until smooth.

  2. Marinate the Chicken
    Coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 6 hours, but ideally overnight.

  3. Preheat the Oven
    Preheat your convection oven to 450°F.

  4. Roast the Chicken

    • For whole chickens: Roast at 450°F for 15 minutes. Then reduce to 350°F and continue roasting until the internal temp reaches 165°F in the breast or thigh (check near the bone, but don’t touch it).

    • For chicken quarters: Roast at 400°F for 35–45 minutes, or until the internal temp reaches 165°F and the skin is crisp and browned.

  5. Rest and Serve
    Let the chicken rest for 10 minutes before carving. Serve with aji verde (Peruvian green sauce) and your choice of sides—fries, rice, or salad all work great.

Recipe Notes

What Makes This Pollo a la Brasa Recipe Special

Pollo a la Brasa started as a simple salted rotisserie chicken in 1950s Lima. Over time, it became a national obsession, evolving with bold marinades, smoky cooking methods, and regional spice blends. This version captures the modern classic—crisp skin, juicy meat, and a marinade that does all the heavy lifting.

Chicken Quarters vs. Whole Chicken

Both work for this Pollo a la Brasa recipe, but quarters are more forgiving. They cook faster, absorb more marinade, and give you that crispy skin edge-to-edge. Whole chickens look great for serving but require more attention to hit the right internal temp across all parts.

Hard-to-Find Ingredients: What to Know

Some of the flavors in this Pollo a la Brasa recipe come from ingredients you probably won’t find at your regular grocery store—but they’re worth tracking down.

  • Huacatay Paste (Black Mint):
    This is a key herb in Peruvian cooking. It adds a grassy, slightly minty, almost basil-like flavor that gives the marinade its depth. You can find it at Latin American grocery stores or online. If you’re subbing, try a mix of mint, cilantro, and a bit of basil—not exact, but close enough to carry the flavor through.

  • Ají Panca Paste:
    Ají panca is a mild, red chili with a sweet, smoky profile—nothing too spicy. It brings richness and a subtle fruitiness to the marinade. If you can’t find the paste, look for dried ají panca and rehydrate it yourself. No access at all? A blend of ancho chili paste and a little tomato paste will get you in the ballpark.

  • Annatto Paste (Achiote):
    This one is mostly for color, but it also adds a mild earthiness. It gives the chicken that deep reddish-golden tone that people expect from Pollo a la Brasa. If you can’t find the paste, paprika or achiote powder can step in, but the flavor will be more muted.

Where to Buy:
Check Latin markets, Peruvian specialty stores, or online retailers. Brands like Inca’s Food or Goya often carry the real stuff. If you’re cooking this more than once, it’s worth keeping these ingredients on hand—they last a while and show up in other Peruvian dishes too.