Pollo a la brasa is Peruvian rotisserie chicken, marinated in soy, garlic, cumin and aji panca then spit-roasted over charcoal, served with aji verde sauce and yuca fries.

Pollo a la brasa was invented in 1950s Lima at La Granja Azul restaurant, where Swiss expatriate Roger Schuler built the first commercial chicken rotisserie. The marinade evolved with Peru's Chinese-Peruvian (chifa) wave to include soy sauce. Peruvian migration to Central Florida accelerated through the 2000s; Pio Pio became Orlando's anchor Peruvian rotisserie in the downtown Lake Eola area. The bird is butterflied or whole, charcoal-roasted 90 minutes, and served with the canonical green herb sauce (aji verde) and yuca frita.

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Make it at home

Serves 45 hrIntermediate

Ingredients

  • 1 whole chicken, about 1.6kg, butterflied
  • 60ml soy sauce
  • 30ml lime juice
  • 30g aji panca paste (Peruvian chili paste)
  • 8 garlic cloves, minced
  • 10g ground cumin
  • 5g dried oregano
  • 5g paprika
  • 30ml vegetable oil
  • Salt and pepper
  • For aji verde sauce: 1 bunch cilantro
  • 2 jalapenos
  • 2 garlic cloves
  • 60ml mayonnaise
  • 30g feta or queso fresco
  • 30ml lime juice

Method

  1. Combine soy sauce, lime juice, aji panca, garlic, cumin, oregano, paprika and oil in a bowl. Whisk to combine.
  2. Place butterflied chicken in a large dish and coat thoroughly with the marinade. Refrigerate 4 hours minimum, ideally overnight.
  3. Heat oven to 200C / 400F with a wire rack over a roasting pan.
  4. Lay chicken skin-up on the rack. Roast 45 minutes, then increase to 220C / 425F for 15 to 20 minutes until skin is deep brown and internal thigh temperature reads 75C / 165F.
  5. While chicken roasts, blend all aji verde ingredients smooth in a blender. Salt to taste.
  6. Rest the chicken 10 minutes. Quarter and serve with aji verde, yuca fries and a green salad.

Editor tip. Aji panca paste is non-negotiable for the canonical color and flavor. Find it at any Latin grocery; substituting smoked paprika won't taste right.

Common allergens: Soy.