top of page

Pollo A La Brasa (Peruvian Roasted Chicken)

I am always trying new things and this Peruvian chicken dish is one that really stuck. Pollo A La Brasa is said to be a staple dish in Peru, and after making it I understand why. The chicken is bursting with flavor, has a crispy skin and a juicy center. Here I paired it with white rice, steamed green beans and a pan sauce. This recipe does take a bit of planning because one of the ingredients is 24 hours (time to marinate). Well worth the wait. You will notice there is no salt used in this recipe, and I assure you it won't be missed. The amount of sodium in soy sauce is more than enough. Check out the recipe below:


  • 6 Chicken Thighs

  • 6 Cloves Crushed Garlic (can substitute garlic powder)

  • 1/3 Cup Soy Sauce

  • 1 TBSP Worcestershire

  • 1 Lime; Juice and Zest

  • 2 tsp Mustard

  • 2 tsp Honey

  • 2 tsp Cumin

  • 2 tsp Paprika


  1. Clean chicken and pat dry

  2. Mix all ingredients in a bowl

  3. Massage the marinade into the chicken and make sure all thighs are covered and submerged

  4. If marinating in the bowl, cover and set in fridge for 24 hours

  5. Preheat oven to 450 degrees

  6. Remove chicken from marinade and pat the skin dry

  7. Place chicken skin side up in a greased baking dish and bake until internal temp reaches 165 degrees (25-30 mins)

  8. Remove chicken form the oven and bump the heat to 500 degrees

  9. Place chicken back in oven for 10 mins, or until the skin is crispy

  10. Let the chicken rest for 5 mins, plate and enjoy

bottom of page