Peruvian Rotisserie Chicken (Pollo a la Brasa): A Step-by-Step Rotisserie Guide

Pollo a la Brasa is Peru’s beloved rotisserie chicken — deeply seasoned, gently smoky, and juicy from skin to bone. This guide walks you through a classic charcoal-rotisserie method that delivers crisp skin, tender meat, and the signature flavor Peruvian cooks pride themselves on.

Ingredients

For the Chicken

• 1 whole chicken (3–4 lbs)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp lime juice (freshly squeezed)
• 4 garlic cloves (minced or grated)
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp oregano
• 1 tbsp ají panca paste (optional, for authenticity)

For Basting (optional)

• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp soy sauce

Equipment

• Charcoal grill with rotisserie attachment
• Charcoal briquettes or lump charcoal
• Chimney starter (for lighting charcoal)
• Meat thermometer
• Brush for basting
• Kitchen twine
• Drip pan

Step-by-Step Instructions

1) Prepare the Marinade

1. In a small bowl, combine the olive oil, soy sauce, lime juice, garlic, paprika, cumin, black pepper, salt, oregano, and ají panca paste.
2. Mix well to form a smooth paste. This marinade is the backbone of the chicken’s flavor.

2) Marinate the Chicken

1. Rinse the chicken under cold water and pat completely dry with paper towels.
2. Gently loosen the skin over the breast and thighs to help the marinade reach the meat.
3. Rub the marinade all over — under the skin, on the skin, and inside the cavity.
4. Cover with plastic wrap or seal in a bag and refrigerate for at least 6 hours (overnight is best).

3) Prepare the Charcoal Grill

1. Fill a chimney starter with charcoal and light it. When the coals are coated with white ash (about 20 minutes), they’re ready.
2. Build a 2-zone fire: hot coals on one side (direct heat), the other side left empty (indirect heat).
3. Set a drip pan under where the chicken will rotate to catch juices and limit flare-ups.

4) Set Up the Rotisserie

1. Secure the chicken onto the spit and balance it well. Tie legs and wings with twine so they don’t flop.
2. Attach the spit to the grill and start the rotisserie motor.

5) Grill the Chicken

1. Position the chicken over the indirect heat zone.
2. Cover the grill with the lid, vents open for airflow. Aim for 325°F–375°F (163°C–190°C) inside the grill.
3. Cook for about 1½ to 2 hours, depending on bird size and grill temperature.

6) Baste the Chicken (Optional)

Every 30 minutes, brush with the basting mixture (olive oil, lime juice, soy sauce) to boost flavor and keep the skin supple.

7) Check for Doneness

1. Use a meat thermometer to check the internal temperature:
• Breast: 165°F (74°C)
• Thighs: 175°F (80°C)
2. If it’s not there yet, keep grilling and check every 10 minutes.

8) Rest, Carve, and Serve

1. Carefully remove the chicken from the spit and rest 10–15 minutes to let the juices settle.
2. Carve into pieces and plate.

Serving Suggestions

Serve with classic Peruvian sides for a full Pollo a la Brasa experience:

• Aji verde (Peruvian green sauce)
• French fries
• Simple salad
• White rice

Cook’s Notes & Tips

• Ají panca adds gentle heat and a fruity, smoky depth. If you can’t find it, use a mild chili paste and a pinch of smoked paprika.
• Add a small chunk of clean hardwood (like apple or cherry) to the coals for a light kiss of smoke.
• Keep the grill temp steady; big swings lengthen cook time and dry the meat.
• Resting matters — it keeps the chicken moist and carve-friendly.

Food Safety

Always cook poultry to safe internal temperatures noted above and avoid cross-contamination. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

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