Roasted chicken, known as "Pollo a la Brasa," is a national favorite in Peru, often seasoned with cumin, paprika, and oregano. It originated as street‑food in the 1950s and has become a staple at family gatherings and restaurants across the country.

In coastal regions, the chicken is often marinated with lime juice and sea salt, while in the highlands extra cumin and aji panca (Peruvian red pepper) are added. Some areas serve it with a spicy green sauce called "ají verde," similar to the sauce in this recipe.

It is typically presented whole on a platter with French fries, a simple salad, and a side of ají verde. The chicken is sliced at the table and eaten with the hands or a fork, accompanied by a cold beer or chicha.

Pollo a la Brasa is a common dish for birthdays, family reunions, and weekend lunches. It is also a popular choice for street‑food festivals and casual gatherings throughout Peru.

The signature blend of cumin, paprika, oregano, and sometimes aji panca gives it a smoky, slightly spicy flavor that is distinct from Mexican or Caribbean roasts. The use of a green cilantro‑jalapeño sauce adds a fresh, tangy contrast that is uniquely Peruvian.

Traditional ingredients include fresh aji panca, lime juice, and Peruvian black pepper. Acceptable substitutes are regular paprika, lime or lemon juice, and regular black pepper, which still deliver a tasty result.

Serve it alongside Peruvian corn salad (ensalada de choclo), causa limeña (cold potato terrine), or a simple quinoa pilaf. A side of fried plantains, as shown in the video, also complements the meal.

Common errors include over‑cooking the chicken, not patting the skin dry before marinating, and using too little heat which prevents crisp skin. Also, skipping the resting period can result in dry meat.

Olive oil and apple cider vinegar provide the necessary fat and acidity to tenderize the chicken while keeping the flavor profile accessible for home cooks. Aji panca adds authentic color and flavor, but the chosen ingredients still achieve a balanced taste without requiring hard‑to‑find peppers.

Yes, the green sauce can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; stir before serving. If it thickens, thin with a little water or extra vinegar.

The YouTube channel CookingWithRia focuses on approachable, family‑friendly recipes that blend comfort food with global flavors, often highlighting Latin American and Mediterranean cuisines.

CookingWithRia emphasizes practical home‑cooking techniques, using readily available ingredients and detailed step‑by‑step guidance, whereas many other channels may rely on specialty ingredients or more advanced culinary methods.