Pollo a la Brasa
Pollo a la Brasa is a medium Peruvian recipe that serves 4. 350 calories per serving. Recipe by Green Healthy Cooking on YouTube.
Prep: 57 min | Cook: 38 min | Total: 1 hr 50 min
Cost: $10.88 total, $2.72 per serving
Ingredients
- 1 piece Whole Chicken (about 3.5–4 lbs, spatchcocked)
- 4 cloves Garlic (peeled and grated or crushed)
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Vegetable Oil (neutral oil)
- 1/4 cup Dark Beer (e.g., stout or porter)
- 1 tbsp Lime Juice (freshly squeezed)
- 1 tbsp Aamario Paste (Peruvian yellow chili paste)
- 1 tbsp Aipanka Paste (Peruvian aji panca paste)
- 1 tsp Cumin
- 1 tsp Rosemary (dried or finely chopped fresh)
- 0.5 tsp Salt
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Spatchcock the Chicken
Place the chicken breast‑side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the bird, make a shallow cut through the breastbone to flatten the bird, then set aside.
Time: PT10M
Prepare the Marinade
In a small bowl, combine grated garlic, soy sauce, apple cider vinegar, oil, dark beer, lime juice, Aamario paste, Aipanka paste, cumin, rosemary, salt, and black pepper. Whisk until smooth.
Time: PT5M
Create Skin Pockets
Using your fingers, gently separate the skin from the meat, being careful not to tear it. This creates pockets for the marinade.
Time: PT5M
Stuff the Marinade Under the Skin
Spoon a portion of the prepared sauce into the skin pockets and massage it in, ensuring even coverage.
Time: PT5M
Bag and Marinate
Place the chicken in a large Ziploc bag. Pour the remaining sauce over the bird, seal the bag removing excess air, and massage to coat evenly. Refrigerate for at least 2 hours, up to 12 hours.
Time: PT2M
Bring to Room Temperature
About 30 minutes before cooking, remove the chicken from the fridge and let it sit uncovered on the counter.
Time: PT30M
Preheat Grill or Oven
Heat the grill (or oven) to 400°F (200°C). If using a grill, set it for indirect heat; place the chicken on the cooler side of the grill.
Time: PT10M
Temperature: 400°F
Grill – First Side (Indirect Heat)
Place the chicken open‑side down, breast side up, directly on the grill rack (or on a rimmed baking sheet in the oven). Drizzle any remaining sauce over the bird, then close the lid.
Time: PT35M
Temperature: 400°F
Flip and Crisp the Skin
Using tongs, flip the chicken so the breast side faces the heat. Grill for an additional 2–3 minutes on direct heat to crisp the skin.
Time: PT3M
Temperature: 400°F
Check Internal Temperature and Rest
Insert a meat thermometer into the thickest part of the breast; it should read 140–145°F (60–63°C). Remove the chicken, tent with foil, and let rest for at least 10 minutes before carving.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑Free if using gluten‑free soy sauce and gluten‑free beer, Dairy‑Free, Nut‑Free
Allergens: Soy, Gluten (beer), None other
Ingredient Substitutions
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Low Sodium Soy Sauce: Tamari
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Vegetable Oil: Canola oil
- Instead of Dark Beer: Chicken broth with 1 tsp soy sauce
- Instead of Lime Juice: Lemon juice
- Instead of Aamario Paste: Ají amarillo paste
- Instead of Aipanka Paste: Aji panca powder (1 tsp) mixed with a little oil
- Instead of Rosemary: Thyme
- Instead of Salt: Sea salt
Equipment Needed
- Kitchen Shears
- Cutting Board
- Small Mixing Bowl
- Whisk
- Large Ziploc Bag
- Grill (charcoal or gas) or Oven
- Meat Thermometer
- Tongs
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Spatchcock the chicken correctly to ensure even cooking.
- Separate the skin without tearing to create flavor pockets.
- Marinate for at least 2 hours for maximum flavor penetration.
- Cook over indirect heat first, then finish on direct heat for crisp skin.
- Reach an internal temperature of 140–145°F before resting.
Chef Tips from the Video
- Add a splash of orange juice to the marinade for a subtle citrus note.
- For extra smoky flavor, use a wood chip pouch on a gas grill.
- Let the chicken rest on a cutting board; this prevents steam from making the skin soggy.
Troubleshooting
Skin tears while creating pockets.
Work with a cold chicken and use a small, blunt spoon to gently separate the skin; if a tear occurs, patch it with a toothpick and a dab of the marinade.
Chicken skin isn’t crispy after grilling.
Finish the breast side over direct high heat for an extra 2–3 minutes and pat the skin dry before the final crisping stage.
Chicken is undercooked in the thickest part.
Continue cooking over indirect heat, checking the temperature every 5 minutes until it reaches 140–145°F.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 12 hours ahead; keep it refrigerated.
- The green salsa verde can be prepared 1 day in advance and stored in the fridge.
- If cooking ahead, reheat gently in a 300°F oven to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Pollo a la Brasa in Peruvian cuisine?
Pollo a la Brasa originated in the 1950s in Lima as a street‑food staple, using charcoal‑grilled chicken marinated in soy, vinegar, and local chilies. It quickly became Peru’s national dish, celebrated for its smoky flavor and crisp skin, and is now served in homes and restaurants across the country.
What are the traditional regional variations of Pollo a la Brasa in Peru?
In coastal regions, cooks often add citrus juices like lime or orange, while in the highlands they may incorporate aji panca and aji amarillo pastes for deeper heat. Some families also serve it with a side of ají verde (green sauce) or a simple potato salad.
How is Pollo a la Brasa traditionally served in Peru?
The chicken is typically sliced and presented whole on a platter, accompanied by French fries, a simple salad, and a bright green ají verde sauce. It’s often enjoyed with a cold beer or a glass of pisco sour.
What occasions or celebrations is Pollo a la Brasa associated with in Peruvian culture?
Pollo a la Brasa is a go‑to dish for family gatherings, birthdays, and casual weekend meals. Its ease of preparation makes it popular for both everyday dinners and festive celebrations.
What other Peruvian dishes pair well with Pollo a la Brasa?
Classic pairings include causa limeña (cold mashed potato terrine), papas a la huancaína (potatoes in spicy cheese sauce), and a simple quinoa salad. The bright ají verde sauce also complements the richness of the chicken.
What are the authentic traditional ingredients for Pollo a la Brasa versus acceptable substitutes?
Authentic ingredients include aji amarillo paste, aji panca paste, dark beer, and lime juice. Substitutes can be aji amarillo powder mixed with oil, smoked paprika for aji panca, and a stout‑style beer or chicken broth if beer is unavailable.
What are the most common mistakes to avoid when making Pollo a la Brasa at home?
Common errors include over‑cooking the chicken, not separating the skin properly, and skipping the room‑temperature rest before grilling. Also, using too much direct heat early on can burn the skin before the meat is cooked through.
Why does this Pollo a la Brasa recipe use a spatchcock technique instead of roasting a whole bird?
Spatchcocking flattens the bird, allowing the heat to reach the thickest parts evenly and reducing overall cooking time. It also helps the skin crisp uniformly, which is essential for the signature crackling crust.
Can I make Pollo a la Brasa ahead of time and how should I store it?
Yes. Marinate the chicken up to 12 hours in the refrigerator. After cooking, let it cool, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to retain crispness.
What does the YouTube channel Green Healthy Cooking specialize in?
The YouTube channel Green Healthy Cooking focuses on wholesome, plant‑forward meals and nutritious twists on classic dishes, emphasizing fresh ingredients, balanced nutrition, and easy‑to‑follow techniques for home cooks.
How does the YouTube channel Green Healthy Cooking's approach to Peruvian cooking differ from other Latin‑American cooking channels?
Green Healthy Cooking highlights healthier ingredient swaps—like low‑sodium soy sauce and lean chicken—while preserving authentic flavors. The channel also provides detailed nutritional info and emphasizes meal‑prep friendliness, setting it apart from more indulgent or restaurant‑style Latin‑American channels.
Last updated: August 29, 2026
