Description
Peruvian Grilled Chicken, or Pollo a la Brasa, is a flavorful and juicy dish marinated in a blend of spices, garlic, and lime, then grilled to perfection for a smoky, savory meal.
Ingredients
Scale
- 1 whole chicken (about 3.5 to 4 lbs), butterflied or cut into parts
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground coriander (optional)
Instructions
- In a bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, and all spices to form the marinade.
- Rub the marinade all over the chicken, ensuring it’s evenly coated. Place in a covered dish or zip-top bag and marinate for at least 4 hours, preferably overnight.
- Preheat grill to medium-high heat. Lightly oil the grates.
- Grill chicken skin-side down first, then flip occasionally until internal temperature reaches 165°F (75°C), about 35–45 minutes depending on cut size.
- Let the chicken rest for 5–10 minutes before slicing.
- Serve with aji verde sauce and sides like rice, salad, or roasted potatoes.
Notes
- For extra crisp skin, grill over direct heat at the end.
- Can also be cooked in the oven at 425°F for 45–55 minutes.
- Reserve some marinade (before adding raw chicken) to use as a basting sauce.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 390
- Sugar: 1g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg