Pollo a la Brasa
Pollo a la Brasa, or Peruvian roast chicken, is a flavorful dish typically marinated in a blend of spices and cooked to a crispy, juicy perfection. Served best with sides like roasted potatoes or a fresh salad.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 450°F (232°C).
- 2
In a small bowl, combine the paprika, garlic powder, cumin, black pepper, oregano, and salt to create the spice mix.
- 3
In a separate bowl, mix together the vinegar, soy sauce, and vegetable oil to make the marinade.
- 4
Pat the chicken dry with paper towels and place it in a roasting pan.
- 5
Rub the spice mix all over the chicken, making sure to get some under the skin for maximum flavor.
- 6
Pour the marinade over the chicken, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or preferably a few hours in the refrigerator.
- 7
Once marinated, place the chicken breast side up in the oven and roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
- 8
Remove the chicken from the oven and let it rest for about 10 minutes before carving.
- 9
Season with additional salt and pepper to taste before serving.
Cook notes
Tips
Let the chicken marinate longer for a deeper flavor.
Use a meat thermometer to ensure doneness without drying out the meat.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for the best texture.
Substitutions
- Use lemon juice instead of vinegar for a different flavor profile.
- Replace soy sauce with tamari for a gluten-free option.
What to Serve With
- Roasted potatoes
- Simple green salad
- Rice with beans
Common Mistakes
- Overcooking the chicken can make it dry; use a thermometer for accuracy.
- Not allowing the chicken to rest can result in lost juices. You want it juicy!
Recipe FAQ
What sides go well with Pollo a la Brasa?
Roasted potatoes and a simple green salad are excellent choices.
Can I use a different cut of chicken?
Yes, you can use thighs or drumsticks, but adjust the cooking time accordingly.
Can I grill the chicken instead?
Yes, grilling will give it an authentic smoky flavor.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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