Pollo a la brasa is Peru's charcoal-roasted whole chicken marinated in soy, vinegar, beer, cumin and aji panca, served with French fries, salad and three aji sauces.

Invented in 1950 by Swiss-Peruvian Roger Schuler at Granja Azul in Santa Clara, Ate, outside Lima; the rotisserie technique used a custom spit built by fellow Swiss metalworker Franz Ulrich. Declared a Peruvian cultural patrimony in 2010; the third Sunday of July is the Dia Nacional del Pollo a la Brasa nationwide.

Where to eat Pollo a la Brasa in Lima

2 editor picks for Pollo a la Brasa in Lima, ranked by editorial score. All Lima signature dishes · Pollo a la Brasa across every city.

  • Pardos Chicken Benavides

    Order Quarter chicken pollo a la brasa with papas fritas and ensalada (around S/40).

    Pardos Chicken at Av Alfredo Benavides 730 in Miraflores is Lima's canonical pollo a la brasa house, quarter chicken with chips and salads from S/30.

    DetailsDirections

  • Tanta Larcomar

    Order Lomo saltado with chaufa and a chicha morada; the anticucho de corazon is the appetiser.

    Tanta at Malecon de la Reserva 610 in Miraflores is Gaston Acurio's casual Peruvian chain in Larcomar, the lomo saltado and ceviche carta over the Pacific.

    DetailsDirections

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Make it at home

Serves Serves 48 hrIntermediate

Ingredients

  • 1 whole chicken (1.5kg)
  • 60ml soy sauce
  • 60ml red wine vinegar
  • 120ml dark beer
  • 3 tbsp aji panca paste
  • 6 cloves garlic, crushed
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • Sea salt and black pepper
  • Lemon wedges
  • French fries to serve
  • Salad of lettuce, tomato and red onion to serve

Method

  1. Whisk soy, vinegar, beer, aji panca, garlic, cumin, oregano, paprika, salt and pepper into a marinade.
  2. Submerge the chicken in the marinade and refrigerate 6-8 hours (overnight is better).
  3. Preheat oven to 200C with a wire rack over a deep tray; or set up rotisserie attachment over the same.
  4. Roast chicken breast-up 45-55 minutes; rotate or baste every 15 minutes until skin is mahogany and juices run clear.
  5. Rest 10 minutes; carve into quarters.
  6. Plate with chips, salad, lemon and three aji sauces (verde, amarillo, rocoto).

Editor tip. Real pollo a la brasa needs the rotisserie; if oven-roasting, brush the skin with extra marinade three times for the canonical mahogany crust.

Common allergens: Gluten if marinade includes soy.