Simplify dinner with this easy Peruvian Chicken. Marinate overnight, roast for an hour, and you’ll have juicy chicken that pairs perfectly with rice, beans, or a fresh salad.
Roasting a whole chicken might seem daunting, but it’s honestly one of the easiest meals to make. Don’t let the marinade scare you off—just plan ahead! Marinate the chicken before bed, and dinner will be ready in an hour the next night.
I first came across a similar Peruvian Roast Chicken recipe from Gina at SkinnyTaste a few years ago and made a few tweaks to make it my own.
I served it with fresh pico de gallo, fried plantains, and a quick batch of no-soak oven beans. Since I forgot to prepare them in advance, I microwaved some canned beans, and added a bit of seasoning, and they turned out great!
Table of Contents
What is Peruvian Chicken?
Peruvian chicken, also known as Pollo a la Brasa, is a popular dish in Peru celebrated for its simple yet bold flavors. “Pollo a la Brasa” translates to grilled chicken, though it’s often referred to as rotisserie chicken or blackened chicken. Originally, people cooked salt-marinated chicken over charcoal, but over time, they evolved the dish into a spicier, more flavorful roasted version.
Often served with fries, rice, or a fresh salad, Pollo a la Brasa is a versatile option for any meal. It’s typically paired with Aji Verde, a mildly spicy green sauce that adds an extra kick of flavor.
Why I Love This Chicken
- It’s a one-pan dish, which means minimal cleanup.
- You can make it as mild or as spicy as you like.
- This Peruvian Chicken is surprisingly easy to make.
Recipe Ingredients
Cumin – Adds a warm, earthy depth.
Corona – Helps tenderize the chicken while adding a slight sweetness. You can use any light lager as a substitute for Corona.
Paprika – You can use regular or smoked paprika depending on your preference for a sweet or smoky flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spice Boost – Mix freshly ground black pepper into the spice blend for extra warmth. Use Aji Amarillo paste for authentic flavor, and finish with fresh cilantro leaves for a bright, herbal touch.
Peruvian Chicken Marinade Enhancers – For more moisture and flavor, mix in mayonnaise, soy sauce, and honey. For a spicy kick, use Aji Amarillo or Aji Panca paste, and add jalapeños for extra heat.
How to Make Peruvian Chicken
Step #1: Wash the chicken and use kitchen shears to remove any excess fat. Be sure to wash inside the cavity.
Step #2: Combine the spices in a small bowl and mix together with a fork.
Step #3: Place the chicken in a large bowl, then use your fingers to tug and pull at the chicken skin to loosen it up a bit. Use your hands to rub the seasonings all over the outside of the chicken, covering as much surface area as possible.
Step #4: Turn the chicken breast side down, then pour in the beer, vinegar, and lime juice. Refrigerate for 6 hours, or overnight.
Step #5: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from the bowl and place breast side up in a roasting pan. Discard the marinade.
Step #6: Roast for 30 minutes at 425 degrees Fahrenheit (220 degrees Celsius), then reduce heat to 350 degrees Fahrenheit (175 degrees Celsius) and cook for another 30 minutes or until an instant-read thermometer shows an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Step #7: Let rest on a cutting board for 10 minutes before carving.
Popular Sauces to Serve with Peruvian Chicken
Aji Verde Sauce – Made with jalapeños, cilantro leaves, garlic, yogurt (or mayo for dairy-free), olive oil, lime juice, vinegar, salt, and honey for a creamy, tangy kick. For a smoother texture, slowly drizzle in the olive oil with the motor running in the blender or food processor until it’s fully combined.
Aji Amarillo Sauce – A blend of Aji Amarillo paste, garlic, lime juice, olive oil, and a touch of mayonnaise or yogurt for a sweet and mildly spicy flavor.
Chimichurri – A zesty option made with fresh parsley or cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.
Huacatay Sauce – A Peruvian black mint sauce made with Huacatay paste, fresh cheese, and Aji Amarillo, offering an earthy and mildly spicy flavor.
Expert Tips
Dry the Chicken Before Marinating – Pat the chicken dry with paper towels before adding the marinade. This helps the spices adhere better and ensures a crispier skin during roasting.
Use a Meat Thermometer – To ensure the chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C) when taken from the thickest part of the chicken.
Elevate the Chicken – Use a roasting rack or place the chicken on top of halved onions or potatoes to keep the skin from getting soggy.
FAQs
You can use a whole chicken like I did, or choose bone-in chicken thighs, drumsticks, or breasts. Thighs and drumsticks stay extra juicy, especially bone-in, but breasts are a good option if you prefer leaner meat.
Yes, you can substitute the beer with chicken broth or water. The beer adds flavor, but it’s not essential for tenderizing the meat.
Storage Information
Store any leftover Peruvian Roasted Chicken in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months; thaw it overnight in the fridge before reheating.
Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes to retain its crispiness.
Peruvian Chicken Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 whole roasting chicken
- 2 tsp. cumin
- 2 tsp. garlic powder
- 2 tsp. paprika
- 1 tsp. oregano
- 1 teaspoon sugar
- 1/2 tsp. chili powder
- 12 oz Corona - or other lager
- 1/2 c. white vinegar
- 1 juice of lime
Instructions
- Wash the chicken and use kitchen shears to remove any excess fat. Be sure to wash inside the cavity.
- Combine the spices in a small bowl and mix together with a fork.
- Place the chicken in a large bowl, then use your fingers to tug and pull at the chicken skin to loosen it up a bit. Use your hands to rub the seasonings all over the outside of the chicken, covering as much surface area as possible.
- Turn the chicken breast side down, then pour in the beer, vinegar, and lime juice. Refrigerate for 6 hours, or overnight.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the chicken from the bowl and place breast side up in a roasting pan. Discard marinade.
- Roast for 30 minutes at 425 degrees Fahrenheit (220 degrees Celsius), then reduce heat to 350 degrees Fahrenheit (175 degrees Celsius) and cook for another 30 minutes or until an instant-read thermometer shows an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Let rest on a cutting board for 10 minutes before carving.
NOTES
Nutrition
This was so good!! The chicken was amazing and the green sauce took it over the top. I’ll definitely be adding this to my regular rotation!
Looks yummy! I love your beautiful serving platter.
Thanks, Dee! It was a wedding present 🙂
This looks like it would make a WONDERFUL dinner. I can almost smell the yumminess through the computer.
Hi, Diane! Thanks so much for the kind words. There’s nothing quite like the smell of roast chicken on a Sunday afternoon 🙂
Peruvian Chicken?! How delicious. The photos are so alluring and I can imagine how fantastic the crunchy skin on the seasoned birds is! Really a beautiful dish Anetta.
Thanks, Toni! I’m always looking for new ways to do a roast chicken 🙂
This looks really good.
Thanks so much, Peter! It was certainly very tasty 🙂