Peruvian Grilled Chicken

Introduction

Juicy, flavorful Peruvian grilled chicken, or pollo a la brasa, is a popular street food and restaurant order across Peru. While rotisserie roasted, it gets its signature flavor from an overnight marinade of garlic, cumin, ají pepper, and lime juice. The marinade permeates the meat while also tenderizing it. Served alongside spicy garlic sauce and fried potatoes, grilled Peruvian chicken offers a tantalizing balance of savory, spicy, tangy flavors. Read on to learn how to make it at home on the grill or in the oven.

History of Pollo a la Brasa

This style of marinated, rotisserie grilled chicken originated in the 1950s in Lima, Peru. Swiss immigrants introduced rotisserie cooking, which Peruvians customized with their own zesty seasonings and sides like ají sauce. It soon become a beloved national dish.

Benefits of Grilled Chicken

Grilled chicken provides lean protein and nutrients like:

• High in protein while low in fat
• Contains vitamins B3, B6, selenium
• Provides the antioxidant glutathione
• Iron supports oxygen circulation
• Zinc boosts immune function

Ingredients

Authentic Peruvian grilled chicken requires just a few main ingredients:

• Whole chicken or chicken pieces
• Garlic
• Red onion
• Ají pepper
• Cumin
• Black pepper
• Lime juice
• Olive oil
• Cilantro

Step-by-Step Recipe

Make the Marinade

Purée the garlic, onion, ají pepper, cumin, black pepper, lime juice, olive oil, cilantro, and salt in a blender or food processor until smooth.

Marinate the Chicken

Place chicken pieces into a gallon size freezer bag or dish. Coat all over with prepared marinade. Refrigerate overnight or up to 24 hours.

Grill the Chicken

Grill chicken over medium heat for 25-30 minutes, turning occasionally, until juices run clear when pierced. Discard used marinade.

Rest and Carve

Allow chicken to rest 5 minutes before carving or pulling into pieces. Slice into portions.

Serve

Serve grilled chicken with ají sauce, fried potatoes, rice, salad, or in tacos or sandwiches.

Peruvian Ají Sauce

This spicy garlic sauce perfectly complements the chicken. Sauté minced garlic and ají peppers in oil, then blend with lime juice, salt, vinegar, and cilantro. The tangy, spicy dipping sauce can also be used on vegetables, fish, or bread.

Indoor Oven Method

While not exactly the same, you can roast marinated chicken in the oven. Place pieces on a rack set over a baking sheet. Roast at 400°F for 30-40 minutes until cooked through.

Serving Suggestions

Try serving Peruvian grilled chicken:

• Over rice, lentils, or quinoa
• In tacos, burritos, sandwiches
• On salad
• With roasted vegetables
• With fried yucca, plantains, or potatoes

Sauce Ideas

• Ají pepper sauce
• Chimichurri
• Zhoug or cilantro sauce
• Guasacaca
• Tomato salsa

Storage and Leftovers

Store grilled chicken covered in the refrigerator 3-4 days. Reheat gently before serving.

Storage Tips

• Let chicken cool before refrigerating
• Store in an airtight container
• Pull off any remaining meat before storing bones
• Keep raw marinade separate from cooked meat

Uses for Leftovers

• Stir into rice or pasta salad
• Make sandwiches, wraps, pitas
• Top salads
• Fill omelets or breakfast tacos
• Shred for chicken salad

Common Questions

What's the best cut of chicken to use?

Chicken thighs, drumsticks, and whole birds work well. The dark meat stays juicy when grilled.

Does the chicken need to rotisserie grill?

No, you can grill pieces directly on a grill grate over medium heat, turning occasionally.

How spicy should the ají sauce be?

That's up to you! Add less pepper for mild or adjust to your desired heat level.

Can I prepare the chicken in advance?

Yes, marinate it 1-2 days ahead then grill just before serving.

What side dishes go well with this?

Roasted or fried potatoes, rice, beans, fried plantains, and a fresh salad.

Conclusion

Infusing simple grilled chicken with a zippy garlic-ají marinade results in incredible Peruvian pollo a la brasa. Letting the chicken marinate overnight allows the bold, tangy flavors to permeate the meat. Paired with spicy ají dipping sauce, starchy potatoes, or fresh veggies, it makes for a mouthwatering homemade version of a popular Peruvian street food. ¡Buen provecho!