Best 6 Pollo A La Brasa Peruvian Grilled Chicken Recipes

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**Pollo a la Brasa: A Succulent Peruvian Grilled Chicken Delicacy**

Pollo a la Brasa, meaning "grilled chicken" in Spanish, is a delectable dish originating from Peru that has captivated taste buds worldwide. This flavorful dish has become synonymous with Peruvian cuisine and is enjoyed by locals and tourists alike. Prepared using a unique charcoal grilling technique, Pollo a la Brasa boasts a tender, juicy interior and a crispy, golden-brown skin infused with aromatic spices and herbs. Accompaniments such as flavorful sauces, refreshing salads, and crispy fries elevate the dining experience, making Pollo a la Brasa a complete and satisfying meal.

**Explore the Diverse Recipes:**

1. **Classic Peruvian Pollo a la Brasa:** Embark on a culinary journey to Peru with this authentic recipe that captures the essence of traditional Pollo a la Brasa. Learn the art of marinating the chicken in a blend of aromatic spices, herbs, and tangy citrus, ensuring maximum flavor infusion. Discover the secrets of grilling the chicken over charcoal, achieving that perfectly crispy skin and succulent meat.

2. **Pollo a la Brasa with Aji Verde:** Enhance your Pollo a la Brasa experience with the vibrant and tangy Aji Verde sauce. This Peruvian green sauce, made from fresh herbs, spicy peppers, and tangy lime juice, adds a layer of complexity and freshness to the dish. Learn how to prepare this versatile sauce and elevate your grilled chicken to new heights.

3. **Pollo a la Brasa with Salsa Criolla:** Complement your Pollo a la Brasa with the refreshing and flavorful Salsa Criolla. This traditional Peruvian salsa, featuring a medley of diced red onions, tomatoes, cilantro, and a touch of acidity, provides a vibrant contrast to the richness of the grilled chicken. Discover the art of balancing flavors and textures to create a harmonious and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)



Pollo a La Brasa (Peruvian Grilled Chicken) image

This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.

Provided by Northwestgal

Categories     Chicken

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)

Steps:

  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
  • Prepare grill for medium-high heat.
  • Discard marinade, then pat chicken dry. Oil grill rack.
  • 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).
  • Garnish with lime wedges.
  • (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2

POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)



Pollo A La Brasa (Peruvian Rotisserie Chicken) image

A wildly popular dish in Peru, Pollo a la Brasa (Peruvian Rotisserie Chicken) is a marinated, crispy-skinned, roasted chicken taste explosion. Enjoy with fries and dipping sauce.

Provided by Eat Peru

Categories     Lunch     Main Course

Time 14h30m

Number Of Ingredients 23

1 whole chicken (giblets removed)
½ cup plain vinegar
½ cup ground ají panca chilli pepper
½ cup freshly made garlic paste
½ cup dark soy sauce
½ cup vegetable oil (for the marinade)
1 cup black beer (such as Cusqueña Negra (optional))
Salt, ground black pepper, and cumin to taste
6 large white cooking potatoes (peeled and cut into thick fries)
2 cups vegetable oil (to fry the potatoes)
1 small head iceberg lettuce (washed and roughly chopped)
3 medium tomatoes (sliced)
½ cucumber (peeled and sliced)
½ cup salad dressing (of your choice)
5 tbsp Dipping sauces (Mayonnaise, ketchup, mustard and ají chilli pepper dip to serve)
1 large aji amarillo pepper (or 2 tbsps paste)
1/3 cup queso fresco
1/4 cup vegetable oil
1 large garlic clove
3 tbsp lime juice
1/2 tsp huacatay paste
1 pinch sugar
pepper (to taste)

Steps:

  • On the night before roasting, add dry ground ingredients to bowl
  • Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
  • Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
  • (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
  • About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
  • Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
  • When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
  • Enjoy your Peruvian classic roast dinner!

Nutrition Facts : ServingSize 200 g, Calories 1061.18 kcal, Carbohydrate 25.8 g, Protein 43.06 g, Fat 86.75 g, SaturatedFat 42.3 g, Cholesterol 150.18 mg, Sodium 2179.39 mg, Fiber 3.48 g, Sugar 9.82 g

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)



Peruvian Grilled Chicken (Pollo a la Brasa) image

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Provided by Shelley Wiseman

Categories     Chicken     Lunch     Lime     Grill     Grill/Barbecue     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 2-4 servings

Number Of Ingredients 9

1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

Steps:

  • Marinate chicken:
  • Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
  • Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
  • Grill chicken:
  • If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
  • If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
  • Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

PERUVIAN ROAST CHICKEN (POLLO A LA BRASA)



Peruvian Roast Chicken (Pollo a la Brasa) image

This flavor-packed Pollo a la Brasa is a fan favorite at Chef Erik Ramirez's restaurant, Llama Inn. The marinade blends powerful ingredients from East and West, but it's the aji verde, a cilantro-chile sauce, that truly completes the dish.

Provided by Erik Ramirez

Categories     main-dish

Time P1DT3h

Yield 6 servings

Number Of Ingredients 15

13 ounces ground bean sauce (fermented soybean paste), preferably Lee Kum Kee brand; available online and Asian specialty stores
1/2 cup aji amarillo paste (yellow hot pepper paste), preferably Doña Isabel brand, available online and Latin specialty stores
3 tablespoons chicken stock, or water
3 tablespoons ground cumin
1/4 cup sunflower oil, or any neutral oil, such as canola or grapeseed
6 cloves garlic, about 3 tablespoons minced
4 sprigs oregano (or 1 tablespoon dried oregano), about 3 tablespoons minced
3 1/2 pounds whole chicken
1 poblano pepper
3 jalapeño peppers
1 bunch cilantro, cold
1/2 cup white wine vinegar, cold
1 large egg yolk, cold
1 cup canola oil, cold
Kosher salt, to taste

Steps:

  • Marinade: In a bowl, mix together ground bean paste and aji amarillo paste. Add chicken stock, cumin, and sunflower oil. Peel garlic cloves, then use a Microplane to grate the garlic into the marinade. Finely chop oregano and add it to the marinade. Stir to combine all of the ingredients.
  • Marinate chicken: Place chicken on a rimmed baking sheet fitted with a rack. Spoon marinade onto chicken, liberally covering all surfaces of the bird, including the cavity. Carefully place a heaping tablespoon of the marinade under the skin of each breast. Marinate, covered or uncovered, in the refrigerator, at least overnight and up to 24 hours. (Note: You'll have enough marinade for 2 chickens. Store leftover marinade in a lidded container in the refrigerator up to 1 week or freeze for up to 1 month.)
  • Roast chicken, part 1: Preheat oven to 350 degrees F, preferably convection. Meanwhile, remove chicken from the refrigerator and let rest at room temperature 20-30 minutes. Roast for 20-25 minutes. (Total roasting time will be 45-60 minutes, depending on oven and size of the bird.)
  • Aji Verde, part 1: Roast poblano and jalapeño peppers by placing directly over the flame of a gas burner set to medium-high. Char on all sides. (Alternatively, peppers can be roasted on a grill or under a broiler in the oven for 8-10 minutes, or until charred.) Place charred peppers in a bowl, cover tightly with plastic wrap, and let rest, 20-30 minutes. Steam will continue to cook the peppers and soften the skin for easy removal.
  • Roast chicken, part 2: After the first 20-25 minutes, rotate the chicken 180 degrees and continue roasting, another 20-35 minutes. Check temperature: A thermometer placed in the thickest part of the thigh, not touching the bone, should register 160 degrees F. (Temperature will continue to rise after removing chicken from oven.) If necessary, continue roasting and rotating the pan, 10 minutes at a time, until temperature reaches 160 F. Then remove from oven and let rest, 20 minutes.
  • Aji Verde, part 2: After the peppers have rested, remove plastic wrap. Under running water, use your fingers to gently remove charred skin, stems and seeds. Dry peppers between layers of paper towels and set aside. Remove cilantro leaves and set aside, discarding the stems. Place peppers into a blender, followed by cilantro, vinegar, and egg yolk. Starting the blender at low speed, gradually raise it to medium-high to combine, 10 seconds. With motor on, slowly drizzle in half of the oil to begin emulsifying the sauce. Turn off blender, scrape down the sides, and salt to taste. Turn on blender and continue drizzling in the remaining oil. Pour into a serving bowl and set aside.
  • Carve chicken: As you carve, try to keep the skin intact for maximum flavor distribution. First, cut away the thigh and leg in one piece; then separate the thigh from the leg. Repeat on other side. Cut down the center breastbone to remove the breast meat from the bone; cut the breasts in half crosswise. Remove the wings. Arrange chicken on a serving platter and serve with Aji Verde on the side.

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)



Peruvian Grilled Chicken (Pollo a La Brasa) image

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...

Provided by Vickie Parks

Categories     Chicken

Time 8h45m

Number Of Ingredients 11

1/3 c low-sodium soy sauce
2 Tbsp fresh lime juice
5 garlic cloves
2 tsp ground cumin
1 tsp paprika
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 large lime, quartered (for garnish)

Steps:

  • 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.

GRILLED POLLO A LA BRASA



Grilled Pollo a la Brasa image

Plan ahead, this chicken marinates for 8 to 24 hours. I add the lime juice 30 minutes before grilling. To make this even quicker, grab the Bajan seasoning by Savory Spice Shop® and just use 1 tablespoon in place of the seasoning below.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h15m

Yield 4

Number Of Ingredients 15

3 tablespoons soy sauce
1 tablespoon grapeseed oil
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon minced garlic
1 teaspoon thyme
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon granulated onion
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon dry mustard powder
1 pinch ground cinnamon
1 pound boneless, skinless chicken breast, butterflied
½ lime, juiced

Steps:

  • Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
  • Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
  • Add lime juice to the marinade mixture while the grill is heating up.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.9 g, Cholesterol 64.6 mg, Fat 6.6 g, Fiber 1.3 g, Protein 24.9 g, SaturatedFat 1.1 g, Sodium 735.1 mg, Sugar 0.5 g

Tips:

  • Use a whole chicken for the most flavorful results. If you don't have a rotisserie, you can cook the chicken in a grill basket over a charcoal or gas grill.
  • Make sure the chicken is well-seasoned with salt, pepper, and cumin. You can also add other spices, such as paprika, oregano, or garlic powder, to taste.
  • Cook the chicken over a medium-high heat until the skin is golden brown and crispy. Baste the chicken with the marinade or a mixture of oil and water every few minutes to keep it moist.
  • Let the chicken rest for at least 10 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken with your favorite sides, such as rice, beans, or salad.

Conclusion:

Pollo a la brasa is a delicious and easy-to-make Peruvian dish that is perfect for a summer cookout or potluck. With its crispy skin, juicy meat, and flavorful marinade, this dish is sure to be a hit with everyone who tries it.

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