Peruvian-Style Roast Chicken (Plus Video)

So, what is the difference between this Peruvian-Style Roast Chicken and other roasted chicken recipes? It’s in the sauce, babe!

We all have our favorite chicken rotisserie recipe and favorite sauce, too. But there’s only one sauce for our zingy roasted chicken here, and it’s none other than the spicy and zesty Peruvian Green Sauce. They are like peanut butter and jelly, burger and fries, spaghetti and meatballs… you get the idea.😉

Contents… Recipe Ingredients How to Make Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Chicken Recipes to Try Watch How To Make It

Imma’s Pollo a la Brasa Recipe

This Pollo a la Brasa, also known as Peruvian-Style Roasted Chicken, is considered one of the most popular dishes in Peru. And it is indeed one of the best chicken recipes I have ever tasted. Luckily, I cracked the code, so we don’t need to go to Peru to taste their most prized dish. I’m bringing Peru to your home. Oh yes!😍

You’re going to love the complex and contrasting combinations of tangy, savory, peppery, sweet, and citrus flavors of this chicken recipe.

This amazing flavor explosion is thanks to chili powder, paprika, garlic, oregano, cumin, lime, honey, and a lot more. It’s like a magical fireworks show happening inside your mouth. And yes, it’s making my mouth water, too, as I type this. 😋

Peruvian-Style Roast Chicken Recipe Ingredients

This famous Peruvian chicken is traditionally cooked over hot wood coals to achieve that robust smoky flavor. But let’s be honest, we don’t have enough time for that. Well, except for occasional BBQ weekends. And with my simplified Pollo a la Brasa version, you don’t need to wait for the next backyard BBQ to enjoy this mouthwatering dish.

• Chicken – Butterflying the chicken in this recipe is an extra step that will ensure even cooking and crispy golden brown skin. Don’t worry because I will explain how to do it in the instructions below. 😉
• Soy Sauce – The soy sauce gives rich flavor to our chicken while keeping it moist and juicy at the same time. It also gives our chicken a nice golden brown color. Tamari and coconut aminos work as a substitute.
• Seasonings – And, of course, all the wonderful flavors are brought to you by various herbs and spices such as paprika, oregano, cumin, and black pepper. Don’t forget the freshly minced garlic for that extra garlicky flavor. And with these star-studded seasonings, we already know for sure that this Peruvian Roasted Chicken is going to be phenomenal. 😉
• Chili Paste and Chili Powder – Get ready for a flame-throwing party with these two. The extra kick of heat makes our Peruvian Style Chicken sassy and truly sensational. Check out these chili powder substitutes if chili paste isn’t available.
• Lime Juice – I prefer fresh lime juice because it has a more authentic flavor, making it more suitable for this recipe.
• Honey – And, of course, we need something to level out all that spiciness. Honey brings a lovely flavor twist to our chicken.
• Peruvian Green Sauce – We need the sauce, too, to complete our Peruvian cuisine experience, and it’s perfect for our Peruvian chicken. Here are the ingredients that you’ll need:

How to Make Peruvian Style Roast Chicken

Butterfly the Chicken

1. Dry the Chicken – Pat dry the chicken with paper towels.
2. Place it on a Flat Surface – Place the chicken breast side down on a board or flat work surface.
3. Remove the Backbone – Next, cut both sides of the chicken’s backbone with kitchen shears, starting at the thigh and working your way to the neck. Remove the backbone and save it for homemade chicken stock. (Photos 1-2)
4. Spread the Chicken – Grab hold of both sides of the chicken and open like you would a book. Turn the breast side up. (Photos 3-4)
5. Flatten the Chicken – Push down on each side of the breast with your hands until you hear it cracking. Then flatten the chicken.
6. Remove the Wishbone – Remove the wishbone if you want. It’s easier to carve the breast if it’s in a single piece.
7. Season with Salt – Rub inside and out of the chicken with salt and set aside.

Make the Chicken Spice Rub

1. Mix – Stir together garlic, soy sauce, chile paste, lime juice, chile powder, paprika, oregano spice, cumin, black pepper, and honey in a medium bowl. Set it aside. (Photos 5-6)
2. Set Aside – Then let this mixture sit for a little bit – about 5 minutes.

Marinate and Roast the Chicken

1. Rub and Refrigerate – Generously rub the chicken inside out with the spice blend, then refrigerate until ready to cook. (Photos 7-9)
2. Place the Chicken in a cast iron or roast the chicken on top of a cookie rack. (Photo 10)
3. Roast at 400℉/205℃ until the skin crisps and your instant-read thermometer inserted into the thickest part of the breast reads 165℉/74℃. It takes about 35-45 minutes. (Photo 11)
4. Serve and Enjoy – Cut the chicken into quarters or to desired pieces. Serve with Peruvian green sauce. (Photo 12)

Recipe Variations

• Peruvian Grilled Chicken – Using the same ingredients, you may opt to grill your chicken instead of roasting it to achieve the authentic flavor of our Pollo a la Brasa.
• Sauce Alternatives – You can use other spicy sauces such as Peri-Peri Sauce and Caribbean Pepper Sauce to dip your Peruvian chicken with. Or try it with sauces that are light and creamy, like Remoulade Sauce or Blue Cheese Dip if you want to rest your tongue from all of its spicy adventures.
• Seasoning Party – You can also add a more personal touch to your Peruvian roast chicken by adding your favorite seasoning blend. Such as Creole Seasoning, Blackened Seasoning, or Italian Seasoning to amp up the flavor of our chicken.

Tips and Tricks

• Leave out the chili paste and chili powder to make this Peruvian Chicken kid-friendly.
• Cover the dish with foil if the chicken is browning too quickly.
• If possible, use a thermometer to check if the chicken is done cooking to avoid overcooking or under-cooking your chicken.

Make-Ahead Instructions

It is important to plan ahead to make this Peruvian Roast Chicken Recipe because just like any marinated meat, our chicken here tastes better with a longer marinating time.

You can marinate it a day or two before, then take it out of the fridge 20-25 minutes before time to put it in the oven.

I suggest marinating your chicken for at least 8 hours and 48 hours maximum for the best result. Marinating it for more than 48 hours might make the meat too mushy because of the acid contents of the marinade.

Pro Tip: You can also prepare the Peruvian green sauce at this time and store it in the fridge.

You can store the marinated chicken in the freezer for up to three months. Just thaw the chicken overnight in the fridge and let it come to room temperature about 20-25 minutes before roasting.

Serving and Storage Instructions

Aji verde and tossed salad are Pollo a la Brasa’s usual company. But, of course, you can always eat it with any of your favorite sauces, dips, and sides, too.

And in the case of leftovers:

• Store – Allow the chicken to cool completely before transferring it into a dry, sealed container.
• Refrigerate – It will keep in the fridge for up to four days.
• Freeze – I suggest placing the leftover Peruvian-style roast chicken in a freezer-safe resealable bag to save space in the freezer and for easy thawing as well. It will stay fresh in the freezer for up to three months.

Reheating leftover Peruvian-Style Roast Chicken

• Oven – Place the leftover chicken in a baking dish and pour about a cup of chicken broth into it. This will keep the chicken moist while roasting. Cover the baking dish with foil and roast the chicken for 20-25 minutes at 350℉/177℃ in a preheated oven. Roast the chicken for another 3-5 minutes, without the foil, to crisp up the skin.
• Microwave – Splash about 1-2 tablespoons of chicken broth into the leftover chicken. Place a damp paper towel over the chicken, then microwave for 2-3 minutes in 30-second blasts.

FAQs

What to Serve with Peruvian-Style Roast Chicken

Oh, there are so many ways to serve up this flavorful roasted chicken apart from its spicy green sauce. So, for starters, you may pair it with any of these amazing side dishes below.

• Southern-Style Fried Potatoes
• Seasoned Rice
• Fried Yucca or Crispy Baked Potato Wedges
• Baked Plantains
• Ranch Potato Salad

More Chicken Recipes to Try

• Chicken Piccata
• Buffalo Chicken Wings
• Chicken Scarpariello
• Arroz con Pollo
• Chicken ala King

Watch How to Make It

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