Peruvian Chicken Recipe – The Ultimate Guide to Flavorful Pollo a la Brasa

The foundation of Pollo a la Brasa is its bold, aromatic marinade. To make it, combine garlic, cumin, smoked paprika, oregano, black pepper, vinegar, soy sauce, lime juice, and aji amarillo paste in a blender or food processor. Blend until smooth and thick. The marinade should taste bold and slightly tangy, with just enough heat to keep it interesting. A good rule of thumb: taste the marinade before applying—it should be strong, because the flavors mellow during cooking.

For best results, place your chicken in a large resealable bag or covered container. Pour the marinade over it, ensuring every part of the bird is coated. Massage the mixture under the skin whenever possible; this helps the flavor penetrate deeper. Marinate for at least 6 hours, but ideally overnight. The longer the chicken rests in the marinade, the juicier and more flavorful it becomes. If you’re short on time, even 2 hours will make a difference, though the flavor won’t be as intense.