Pollo a la Brasa (Peruvian Roasted Chicken)

Pollo a la brasa is one of Peru’s best-known roast chicken dishes, prized for its deeply seasoned skin, juicy meat and punchy accompaniments. Traditionally associated with rotisserie-style cooking, it is defined by a savoury marinade of garlic, cumin, paprika, soy and citrus, which gives the chicken its dark, aromatic crust. This oven-roasted version keeps the essential character of the dish while pairing the chicken with chunky roast potatoes and a quick aji amarillo-lime sauce. The result is smoky, savoury and bright, with enough heat and acidity to cut through the richness of the roasted bird.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Peruvian roast chicken
Spice level Medium
Time commitment Under 2 hours
Cooking style Make-ahead friendly • Crowd-friendly

Why this recipe works

  • Deep savoury marinade: Garlic, cumin, smoked paprika, soy sauce and lime give the chicken a rounded balance of salt, smoke, citrus and spice.
  • Crisp, browned skin: Drying the chicken before marinating and starting it in a hot oven helps the skin colour deeply before the roast finishes more gently.
  • Bright finish: Lime juice and aji amarillo sauce cut through the richness of the roast chicken and potatoes.

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Timing notes

  • Marinate for more depth: The chicken can be roasted after a short chill, but an overnight marinade gives the spices and lime more time to season the meat.
  • Take the chill off: Let the chicken stand out of the fridge briefly before roasting so it cooks more evenly.
  • Rest before carving: A short rest helps the juices settle, making the chicken easier to carve cleanly.

Ingredient notes

  • Aji amarillo paste: Aji amarillo brings fruity chilli heat and is central to the sauce; use it to taste if you prefer a gentler finish.
  • Whole chicken: Choose a plump whole chicken with intact skin, as the skin protects the meat and becomes one of the key textures of the dish.
  • Lime balance: Add lime at the end as well as in the marinade to keep the flavour bright after roasting.

Common mistakes

  • Marinating wet skin: If the chicken is not patted dry first, the skin is more likely to steam than brown.
  • Guessing doneness: Check the thickest part of the thigh with a thermometer; it should reach 75°C (165°F).
  • Overcrowding the potatoes: Give the potato wedges enough space around the chicken so they roast rather than soften in trapped steam.

Make-ahead tips

  • Marinate ahead: The chicken can be rubbed with the marinade the day before and kept covered in the fridge until ready to roast.
  • Reheat gently: Reheat leftovers in a 180°C (355°F) oven until piping hot to help the skin and potatoes regain some texture.
  • Freeze leftovers separately: Carved chicken and potatoes freeze better in separate containers, then can be defrosted overnight in the fridge before reheating.

Equipment you'll need

Kitchen thermometer Mixing bowl Oven Roasting pan Tongs Whisk
Ingredients
Instructions
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  1. Crush the garlic to a paste, then whisk it with the ground cumin, smoked paprika, soy sauce and sunflower oil. Zest 1 lime into the bowl, then squeeze in its juice and whisk again. Cut the remaining lime into wedges for serving.
  2. Pat the chicken dry, then rub the marinade all over, including under the skin where you can. Cover and chill for at least 45 minutes, or up to overnight for deeper flavour. Bring the chicken out of the fridge 20 minutes before roasting.
  3. Heat the oven to 220°C (430°F). Cut the Yukon Gold potato into chunky wedges and toss with a little of the marinade left in the bowl (or a drizzle of sunflower oil if needed). Arrange the potatoes around the chicken in a roasting pan.
  4. Roast for 20 minutes, then reduce the oven to 190°C (375°F) and roast for a further 45 to 55 minutes, turning the potatoes once, until the skin is deeply browned and the juices run clear. The thickest part of the thigh should read 75°C (165°F) on a thermometer. If the skin needs more colour, roast 5 minutes more at 220°C (430°F).
  5. Rest the chicken for 10 minutes before carving. Stir the aji amarillo paste with 1 tbsp lime juice and 1 tbsp sunflower oil to make a quick sauce, then spoon over the chicken or serve alongside. Finish with fresh coriander and serve with the roast potatoes and lime wedges.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Roast potatoes

Tips

  • For the crispest skin, pat the chicken very dry before marinating and roast it on the middle shelf so the heat circulates well.
  • If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken reaches 75°C (165°F) in the thickest part of the thigh.

Substitutions

  • Replace sunflower oil with olive oil for a fruitier finish.
  • Replace fresh coriander with fresh flat-leaf parsley for a milder herbal note.

Storage

  • Refrigerate up to 3 days
  • Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Freeze carved chicken and potatoes separately for best texture, then defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 55min (30min active)
  • Difficulty: Medium
  • Cuisine: Latin American
  • Allergens:
    Soybeans
With serving suggestions Freezer friendly
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Equipment you'll need

Kitchen thermometer Mixing bowl Oven Roasting pan Tongs Whisk
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