Are you planning a meal for a family of four with tasty leftovers for the week, or preparing a hearty dinner for friends? This pollo a la brasa recipe — the classic Peruvian roasted chicken also known as Peruvian grilled or rotisserie chicken — is an excellent choice. It’s simple to prepare at home, packed with bold flavor, and flexible in how you cook it.
Pollo a la brasa originated in Lima, Peru, in the 1950s and has become beloved around the world for its crisp, seasoned skin and juicy meat. This version uses a wet rub made with a red chile–based sauce, oregano, black pepper, and a touch of honey. The recipe works with a single whole chicken and can feed six to eight people, making it ideal for family dinners and gatherings.
Traditionally, pollo a la brasa is served with a creamy, mayonnaise-based sauce, but a chile honey glaze complements it beautifully and adds a bright spicy-sweet finish. If you don’t have time to make your own red chile sauce, a canned enchilada sauce can be substituted in a pinch. For sides, french fries are common in restaurants, but you can also serve the chicken with a green salad, quinoa, black beans and rice, crispy tostones, or grilled green onions for a complete meal.
The key to great pollo a la brasa is the seasoning and how the chicken is cooked. The wet rub flavors the meat quickly, so there’s no long marinating time required. When properly prepared, the skin crisps up and the meat remains tender and juicy. Leftovers are versatile: use them in sandwiches, tacos, or chicken salad for easy future meals.
Pollo a la Brasa (Oven Roasted Peruvian Chicken)
Total Time: 1 hr 45 mins
Yield: 6 to 8 servings
Prep: 15 mins • Cook: 1 hr 30 mins
By Yvette Marquez-Sharpnack | Muy Bueno
Ingredients
- 1 whole chicken, 3 to 4 pounds (neck and giblets removed)
- 3 1/2 cups red chile sauce (homemade or one 28-ounce can), divided
- 2 teaspoons freshly ground black pepper
- 1 tablespoon oregano
- 1/4 cup honey
- Salt, to taste
- Paprika, to taste (for color and a crispy crust)
Instructions
- Tuck the wing tips under the chicken and tie the legs together with kitchen twine to secure the shape.
- In a bowl, whisk together the red chile sauce, freshly ground black pepper, oregano, and honey until combined.
- Reserve about 1 cup of the sauce mixture for finishing the glaze. Use the remaining sauce to rub all over the chicken.
- Gently loosen the skin over the breasts and thighs with your fingers and massage some of the sauce under the skin to flavor the meat directly.
- Season the outside of the chicken generously with salt and pepper. Sprinkle paprika over the skin for a reddish color and to help form a crispy crust.
- Roast, grill, or cook the chicken using one of the methods described below.
- After the chicken is cooked, add the reserved sauce to a small saucepan. Bring to a boil and reduce until slightly thickened, about 10 minutes. Taste and adjust seasoning with salt and pepper.
- Transfer the cooked chicken to a cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before carving.
- Carve the chicken and serve with the chile-honey glaze on the side.
Rotisserie oven
Place the trussed chicken upright on the rotisserie rack following the manufacturer’s instructions. Roast at 400°F (205°C) until the chicken is cooked through, approximately 55 minutes, or as recommended by your rotisserie oven.
Grill
Set up the grill for indirect heat. Clean and oil the grates. Place the chicken breast-side up on the cool side of the grill, away from the direct heat. Cover and cook for about 1 1/2 hours, turning halfway through. If using charcoal, add a few handfuls of coals every 30 minutes to maintain consistent heat.
Roast
Preheat the oven to 375°F (190°C). Place the trussed chicken breast-side up in a roasting pan or large ovenproof skillet. Roast uncovered for 45 minutes, then tent with foil and continue baking for an additional 45 minutes or until done.
Doneness check: The thickest part of the breast (away from the bone) should read 160°F (71°C) and the thigh should read 170°F (77°C).
Notes
Leftover chicken makes excellent sandwiches, tacos, enchiladas, or chicken salad. The chile-honey glaze keeps well refrigerated for several days and can be warmed before serving.
Nutrition (approximate)
Calories: 376 kcal | Carbohydrates: 24.3 g | Protein: 26.1 g | Fat: 19.2 g | Sodium: 1303 mg
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe developed for Las Palmas Sauces. Opinions are the author’s own.
Photos by Jeanine Thurston