Pollo a la Brasa

Name: Pollo a la Brasa
Cook time: 1 h
Total time: 1 h
Cuisine: American, Latin American
Ingredients: chicken; 1/2 cup soy sauce; 4 tbsp white vinegar (or apple cider vinegar); 2 tbsp lime juice; 4 tbsp olive oil; 6 cloves garlic, minced; 4 tsp kosher salt; 2 tsp black pepper; 4 tsp cumin; 4 tsp smoked paprika; 2 tsp oregano; 2 tsp onion powder; 2 tsp garlic powder (optional but adds depth); 1 tsp ground turmeric (this contributes to the classic golden-yellow color); ½ tsp ground coriander (optional); 1 tsp cayenne pepper or ají amarillo paste (optional, for gentle heat); 2 tbsp Worcestershire sauce (optional); 2 tsp brown sugar (optional, helps with caramelization); 1 tbsp ají panca paste, if available (optional)

1 step

Cook:1h

Pollo a la Brasa is Peru's beloved rotisserie chicken, marinated for hours in a bold blend of garlic, cumin, paprika, soy sauce, vinegar, herbs, and spices before being roasted or grilled until the skin is deeply golden, slightly smoky, and irresistibly crisp while the meat remains incredibly juicy and flavorful. Traditionally served with crispy fries, a fresh salad, and a creamy, spicy green sauce, it's a comforting meal that's become famous around the world.

Updated at: Sun, 30 Aug 2026 00:19:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories329.5 kcal (16%)

Total Fat25.1 g (36%)

Carbs10 g (4%)

Sugars1.2 g (1%)

Protein17.3 g (35%)

Sodium3073.6 mg (154%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

chicken

½ cupsoy sauce

4 Tbspwhite vinegar

or apple cider vinegar

4 Tbspolive oil

2 tspblack pepper

4 tspcumin

4 tspsmoked paprika

2 tsporegano

2 tsponion powder

2 tspgarlic powder

optional but adds depth

1 tspground turmeric

this contributes to the classic golden-yellow color

½ tspground coriander

optional

1 tspcayenne pepper

or ají amarillo paste, optional, for gentle heat

2 Tbspworcestershire sauce

optional

2 tspbrown sugar

optional, helps with caramelization

1 Tbspají panca paste

if available, optional

Instructions

Step 1

Whisk together all marinade ingredients, coat the chicken and refrigerate for 12–24 hours, then grill over medium heat (or roast at 425°F) until the thickest part reaches 165°F, finishing over higher heat if needed to crisp and caramelize the skin.

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