Recipes

Peruvian Chicken (Pollo a la Brasa)

Serves 4

| Prep Time: 40 mins

| Cook Time: 45 mins

| Total Time: 1 hour 25 mins

You may need: Aji Panca

Discover The Recipe

Imagine the vibrant streets of Lima, where the aroma of sizzling chicken wafts through the air, drawing you into a local eatery where Pollo a la Brasa reigns supreme. Originating in the 1950s, this iconic dish was created by Swiss immigrant Roger Schuler and his Peruvian friend Franz Ulrich, who ingeniously combined Peruvian spices and ingredients with rotisserie-style cooking. Today, it embodies the country’s flair for bold flavors and culinary passion. Our Pollo a la Brasa starts with humble chicken leg quarters, but it's the marinade that turns it into something extraordinary. We're talking olive oil, diced garlic, a hit of lime juice, and the star of the show: Piquant Post Aji Panca. This Peruvian chili variety Aji Panca infuses the chicken with a complex, fruity flavor with notes of smoke, raisins, and dates that’s downright irresistible. Marinate the chicken for at least 30 minutes, or if you’re patient enough, let it soak overnight to really let those flavors meld.

The magic happens in the oven. The resulting roasted chicken is juicy on the inside with a perfectly crispy, flavorful exterior. Once out of the oven, let the chicken rest for 10 minutes to lock in the juices. Garnish with fresh cilantro and serve it up with your favorite salad. This is Pollo a la Brasa, a roasted or grilled dish that is on the menu of every Peruvian restaurant and now available in your kitchen, capturing the essence of Peruvian street food with every bite. Simple, flavorful, and utterly unforgettable.

Ingredients

4 chicken leg quarters
2 Tbsp olive oil
2 cloves garlic, diced
2 Tbsp Piquant Post Aji Panca
½ Tbsp Kosher salt
1 lime, juiced
Cilantro, for garnish

Notes

We like to pat down the chicken to ensure we get a deliciously crispy skin.

If you’d like to grill the chicken instead, preheat grill to 400 degrees. Lightly oil grates. Place chicken on grates, grill for 40-45 minutes over indirect heat. When chicken registers at 165 degrees, remove from heat and rest for 10 minutes.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Pat chicken leg quarters dry with paper towels.

In a large ziploc bag, combine chicken leg quarters, olive oil, garlic, Piquant Post Aji Panca, lime juice and salt. Combine well and marinate for 30 minutes, up to overnight.

Preheat oven to 350 degrees. Prepare a baking sheet with foil. Bake chicken for 45 minutes, or until skin is crispy and internal temperature is 165 degrees.

Remove from heat and rest for 10 minutes. Garnish with cilantro and serve hot!

Alternatives & Substitutions

Try using Aji Panca in our Ce v iche Mixto, or make an Aji Panca paste with garlic, onion, and lime.
You can also use Aji Panca with seafood in our Ceviche Mixto.
For more recipes featuring Aji Panca, try our Vegan Chaufa, Peruvian Rice and Bean Pancakes (Tacu Tacu), Vegan Escabeche de Tofu, or Peruvian Stuffed Peppers (Rocoto Relleno). Delicious!
Anticuchos, beef-heart skewers, are extremely popular and great with our Aji Panca, or try these Aji Panca Short Ribs.
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