Pollo ala brasa (Peruvian chicken marinade)

As I mentioned in my Peruvian Solterito Salad recipe, we traveled to Peru this year to celebrate my 45th birthday, and we ate our way through the country (Lima, Arequipa, and Cusco). We tried everything from alpaca steak to cuy—fried guinea pig, one of Peru's most traditional specialties. But one evening, we decided to skip the fancy restaurants and go somewhere much more traditional: a simple restaurant serving pollo a la brasa, Peru's iconic rotisserie chicken.

Pollo a la brasa is one of the most emblematic dishes of Peruvian cuisine. What struck me was how unassuming the restaurant was. It was simple, almost like a cantina, with nothing particularly glamorous about it. But one of the magical things about traveling is allowing yourself to be surprised by the most unexpected places. And that's exactly what happened. We had one of the best meals of our lives (reminded me of a similar meal we had in Portugal in a bodega), and that chicken was absolutely perfect—juicy, deeply flavorful, beautifully seasoned, and perfectly charred.

Traditional pollo a la brasa is cooked slowly on a rotating spit, which gives the chicken its characteristic crispy, dark exterior and juicy interior. The marinade is what makes the dish so memorable, with a combination of savory, tangy, slightly sweet, and smoky flavors. Peruvian spices such as cumin, paprika, oregano, garlic, and ají amarillo create a complex flavor profile that is much more interesting than your typical grilled chicken marinade.

Of course, I don't have a traditional Peruvian rotisserie oven sitting in my kitchen, so I created my own Peruvian-inspired marinade that works beautifully with chicken prepared on the grill or baked in the oven.

For the best flavor, I recommend letting the chicken marinate overnight. You can use chicken breasts, thighs, drumsticks, or a whole chicken depending on what you prefer. If you're using chicken breasts, be careful not to overcook them; thighs are more forgiving and stay wonderfully juicy. When grilling, allow the outside to develop a beautiful char while keeping the inside tender and fully cooked.

I also love this marinade because it makes a simple protein feel completely different. You don't need complicated cooking techniques or dozens of ingredients to make an impressive meal.

Maybe that's what I love most about this recipe. It isn't meant to be an exact reproduction of the chicken we ate in Peru—it is my interpretation of a meal that surprised me and stayed with me. Travel has a funny way of doing that: sometimes the most memorable meals aren't the ones served in beautiful restaurants, but the ones you discover when you least expect them. Every time I make this chicken, I'm reminded of that simple Peruvian restaurant, our incredible trip, and a 45th birthday I'll never forget.

RECIPE

Ingredients

• 125 ml olive oil

• 100 ml gluten-free soy sauce

• 40 ml fresh lime juice

• 40 ml fresh lemon juice

• 2 Tbsp honey

• 4 Tbsp ají amarillo paste (yellow chili pepper paste)

• 1½ Tbsp garlic powder

• 2 Tbsp ground cumin

• 2 Tbsp paprika

• 2 Tbsp dried oregano

• 1 Tbsp salt

• 1 tsp ground black pepper

• 4 lbs of meat (around 2 kg)

Instructions

1. Make the marinade: Add the olive oil, gluten-free soy sauce, lime juice, lemon juice, honey, ají amarillo paste, garlic powder, cumin, paprika, oregano, salt, and black pepper to a large bowl. Whisk thoroughly until the mixture is smooth and well combined.

2. Marinate the chicken: Place your chicken in a large container or resealable bag and pour the marinade over it. Massage the marinade into the chicken, making sure every part is well coated.

3. Let it marinate: Cover and refrigerate for at least 8 hours, preferably overnight. The longer marinating time allows the flavors to penetrate the meat and gives the chicken a much deeper flavor.

4. Choose your chicken: You can use chicken breasts, thighs, drumsticks, or a whole chicken, depending on your preference. For the most traditional pollo a la brasa experience, use a whole chicken.

5. Cook: Remove the chicken from the refrigerator and allow it to sit at room temperature briefly before cooking. You can grill, roast, or oven-bake the chicken until fully cooked and beautifully browned on the outside.

6. Serve: Let the chicken rest for a few minutes before slicing. Serve with your favorite Peruvian-inspired sides, such as solterito salad (recipe here), roasted potatoes, corn, or BBQ sauce.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana