Peruvian Chicken – Golden-skin Pollo a la Brasa or Peruvian chicken marinates in vinegar and traditional spices and roasts in the oven in under an hour. Our spatchcocked rendition is broken down and served with our take on Peruvian green sauce, Serrano Crema.
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I use a whole, butterflied chicken for this recipe. In my opinion, this is the tastiest and most effective way to make chicken. Butterflying is the process of cutting out the backbone and flattening it; as a result, the chicken roasts more evenly. You can use leg quarters, thighs, legs, or a combination if you prefer. However, be sure to adjust the cooking time accordingly; the safe cooking temperature is 165° F (73° C).
- Peruvian Chicken Marinade: I use a tasty combination of cumin, paprika, salt, black pepper, garlic, distilled white vinegar, and olive oil to flavor the chicken.
HOW TO BUTTERFLY A CHICKEN
HOW TO MAKE PERUVIAN CHICKEN
Adjust the oven rack to the upper-middle position and preheat the oven to 450° F (242° C) . Then, line a rimmed baking sheet with a wire rack.
Dry the chicken thoroughly with a cloth, and set it aside.
Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
Using a pastry brush, evenly distribute the mixture over the whole chicken.
Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 180° F (82° C).
Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
Break down the chicken and serve with Serrano Crema and a nice bright salad like our Avocado Cucumber Tomato Salad.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these chicken-centered meals!
WHAT CAN I SERVE WITH PERUVIAN CHICKEN?
- Serrano Crema, Aji Amarillo
- Avocado Cucumber Tomato Salad, Homemade Coleslaw with Mint and Cilantro, Vinegar Coleslaw
- Roasted Potatoes in the Oven, Thick-Cut French Fries
- Fried Plantains, Fried Yuka
- Grilled Zucchini
- Cilantro-Lime Rice
FREQUENTLY ASKED QUESTIONS
Should I alter the recipe if I’m making leg quarters, thighs, or drumsticks rather than a whole chicken?
Keep the marinade the same, but reduce the cooking time since you’re not making a whole chicken; here is my recipe for Oven Baked Drumsticks with Peruvian Spices.
YOU SHOULD ALSO TRY:
Peruvian Chicken (Pollo a la Brasa)
Equipment
- Small Bowl
- Meat Thermometer
Ingredients
- 3-4 pounds whole chicken, butterflied
- 2 tablespoons cumin, ground
- 2 tablespoons smoked paprika
- 4 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoons olive oil
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 450° F (242° C). Then, line a rimmed baking sheet with a wire rack.
- Dry the chicken thoroughly with a cloth, and set it aside.
- Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
- Using a pastry brush, evenly distribute the mixture over the whole chicken.
- Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 180° F (82° C).
- Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
- Break down the chicken and serve with serrano crema.
Notes
- Adapted From: You’ll find the original recipe and inspiration for this post in Kenji Lopez-Alt’s book, The Food Lab.
- Preparing the Chicken: You don’t need to butterfly the chicken the way we do, though it is far easier than it seems. Butterflying or spatchcocking a chicken is the best way to ensure the chicken cooks evenly. If you don’t want to butterfly the chicken, leave it whole and adjust the cooking time to 55 minutes.
- For Smaller Chickens: If using a smaller chicken, the excess paste may build up on the chicken. If this happens, lightly brush the chicken with olive oil to serve.
- How do you know when the whole chicken is done cooking? Check the internal temperature of the chicken using a food thermometer; insert the thermometer into the thickest part of the chicken. For the whole chicken, check the near the breastbone.
- Web Story: Check out our web story for Peruvian chicken.
RJ
Thursday 19th of May 2022
I wish I could have this chicken once a week. It has been a favorite for kids and grownups alike. Very easy to feed groups with.
Tressa Jamil
Sunday 12th of June 2022
I always make this recipe when we have guests over.
Nelly
Friday 4th of March 2022
Peruvian food is the best on the World,y family is so happy !! ❤️.
Tressa - Jamil Ghar Team
Saturday 5th of March 2022
Nelly, I am so glad you and your family enjoyed it!
Gisela
Tuesday 15th of February 2022
Hi! Just wanted to let you know that I made this recipe tonight, and it was delicious. I am taking some to work tomorrow for two of my colleagues. Thank you!
Gisela
Wednesday 16th of February 2022
@Tressa - Jamil Ghar Team, hello again, my coworkers love it! They kept saying how yummy it was. I came back tonight to let you know and also to send this recipe with one of the nurses I work with. Thanks again. 😊
Tressa - Jamil Ghar Team
Tuesday 15th of February 2022
Oh my gosh, yes! I am so glad you enjoyed it! You will have to let me know what your coworker think. Thanks for taking the time to leave a comment.
Flor
Tuesday 8th of February 2022
Looks delicious and easy to prepare!
Tressa - Jamil Ghar Team
Tuesday 8th of February 2022
Thank you for taking a moment to leave a comment. Be sure to let us know what you think when you try it :)