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peruvian grilled chicken (pollo a la brasa)

(6 ratings)
Recipe by
Vickie Parks
Renton, WA

This is a delicious grilled chicken recipe from Peru. Many versions of this recipe abound, which soy sauce seems to be the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. The instructions provide directions for both grilling and roasting. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

(6 ratings)
yield 4 serving(s)
prep time 8 Hr
cook time 45 Min
method Grill

Ingredients For peruvian grilled chicken (pollo a la brasa)

  • 1/3 c
    low-sodium soy sauce
  • 2 Tbsp
    fresh lime juice
  • 5
    garlic cloves
  • 2 tsp
    ground cumin
  • 1 tsp
  • 1/2 to 1 tsp
    chili powder
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    vegetable oil
  • 3 1/2 lb
    whole chicken, quartered (i used a cut-up fryer, and it worked well)
  • 1 lg
    lime, quartered (for garnish)

How To Make peruvian grilled chicken (pollo a la brasa)

  • 1
    Add soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder, 1/2 teaspoon pepper, and oil to blender, and blend until well mixed.
  • 2
    Put chicken in a large sealable plastic zip-lock bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • 3
    FOR GRILLING: Prepare grill for medium-high heat. Oil grill rack. FOR OVEN ROASTING: Preheat oven to 500°F. Add water to a 13x9-inch baking dish; set aside.
  • 4
    Discard marinade, then pat chicken dry.
  • 5
    FOR GRILLING: Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat). FOR OVEN ROASTING: Place chicken in a single layer in the baking dish. Roast chicken for 30 minutes. Then tent with foil and continue roasting until browned and cooked through, about 15 minutes longer.
  • 6
    Garnish with lime wedges, and serve while hot.