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User Reviews

Peruvian Roasted Chicken

User Rating 4.5 out of 5
15 Reviews
14 out of 15 users would make it again
5 out of 5 5 out of 5
Best Chicken ever!March 09, 2013 By pacurrie
I love this recipe. I make it often using the rotisserie on my grill. Washing the chicken with the lemon bath is key - don't skip this step. I also marinade the chicken for 3 days - fabulous! I have also made this with chicken parts (wings and thighs) also marinating them for 3 days but then baking them in the oven. Fantastic. Always gets rave reviews.
11 of 13 people found this review helpful.
5 out of 5 5 out of 5
YummyFebruary 20, 2013 By SpanishPeacock
I've been craving Pollo a la Brassa since I had it in Orlando a couple of months ago. This recipe is delicious. I actually cooked chicken breasts instead of the whole chicken for ease and speed. It came out better than expected. I also could not find the aji amarillo for the side sauce locally so I made the recipe included with the mustard, lime juice and mayo as a replacement. While not quite the same flavor, it was pretty good. Next time, I'm doing the whole chicken on the rotisserie. And I just ordered Aji Amarillo on line.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
An excellent take on chickenJuly 03, 2012 By phillyjazz
I used cider vinegar (mostly because that's just what I use.) I did this two ways, both on my ceramic cooker. Because my only rotisserie is on the gas grill, I used a vertical roaster and then tried them spatchcocked (split open by cutting out the back bone, and grilled indirect.) Both were superb, the vertical more juicy, but the spatchcocked had more crispy skin. For the vertical roaster version, I took a page from the Indian Tandoori recipe and slashed the chicken deeply allowing the marinade to penetrate. I used hardwood lump charcoal with some cherry wood chips for extra smoke. This, along with Cornell chicken are my favorite yardbirds on the grill.
13 of 15 people found this review helpful.
5 out of 5 5 out of 5
Make the best chicken on earth, and save $15February 10, 2012 By PennLairdGirl
OK, I haven't actually made this recipe, but I know from studying our local Peruvian Super Pollo restaurant's chicken that this is their secret. Every time I go in there to buy a $17 whole chicken, I scan their kitchen for bottles of spices. One fellow divulged they use cumin, so I have used that at home recently, but it wasn't quite the same. I didn't know about the lemon wash or the vinegar marinade, but THAT is what I was missing. And then yesterday when I went in for another $17 chicken, I noticed that their raw chickens going onto the spit look kind of like human brains--grayish in color. That's the answer...the marinade.
21 of 24 people found this review helpful.
5 out of 5 5 out of 5
Absolutely delicious!!!January 29, 2012 By nickmeyers
This is one of the best dishes that I have ever had, and I am a fine dining enthusiast. The cooking time is a little off though. I had to cook it at 375 degrees for about 2 -1/2 hours. Even though the rub was delicious in itself, the sauce is a complimentary must. It really added another dimension to a wonderful dish.
1 of 1 people found this review helpful.
4 out of 5 4 out of 5
Very tasty recipeSeptember 03, 2011 By dbindley
Tried this for the first time today and it came out very well and the chicken was very tasty I had the grill set for 300 for the 1.5 hrs and it was not done. Cooked it for another 45 minutes and still not all of the way done. Took a total of 2.5 hrs. I dont think that 300 is the correct temp. to cook this dish, it probably should be 400. Will try it anyway and see how it goes.
11 of 11 people found this review helpful.
5 out of 5 5 out of 5
Fantastic RecipeAugust 02, 2011 By SwingSinger
I love this recipe! It's absolutely authentic, and very easy to make. I live in an area that has ""pollo ala brassa"" joints on every corner, and this chicken recipe stands up to any of the chickens I've bought at any of them. Try it - you'll like it.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
Peruvian Roasted ChickenApril 16, 2011 By KirkL.Webster
I was fortunate enough to spend time in Peru. This recipe is authentic, robust and absolutely on target! If you try it and follow the directions I guarantee you will have a little Peru in your kitchen!
28 of 32 people found this review helpful.
5 out of 5 5 out of 5
OMG this is a tasty resturante quality receipeJuly 05, 2010 By credcomm
I wanted to impress some guests with a tasty receipe, but did not like anything that I found. This looked interesting so I made it. It was a smashing hit! I made a few changes to the receipe. Don't know if it hurt or helped, but it came out great. - no alcohol so I used orang juice in stead - I replaced the salt with garlic salt (we love garlic) - I added 1 tablespoon of sugar to spruce up the coating I don't have a temp gauge on my covered BBQ so I set it using an oven themometer. Turns out to be about as low as I can set the flame without it going out. 165 degrees for the meat is perfectly done and very juicy! The sauce did not have much taste and I was reluctant to serve it, but it too was amazing. Use the sauce by all means.
43 of 43 people found this review helpful.
4 out of 5 4 out of 5
Almost a homerun!January 07, 2010 By zayland
the first time i tried this recipe I mixed the ingredient by eye for just 4 drumsticks and i got a particular taste that was really good, my girlfriend loved it, so I decided to do it again. This time I used the actual measurements of the recipe and the taste was completely different. I had to modify it so it would taste like the first time i made it... i added more vineger, salt and peper, also cumin and then it was good. try making it with less paprica. more black peper and vineger and use real garlic, then blend everything... it should be really good. Overall, delicious taste.
9 of 9 people found this review helpful.
5 out of 5 5 out of 5
ExcellentJuly 16, 2009 By bytemewalker
Superb flavour and easy to make. I rarely make the same recipe twice, but this one is going into my permanent file--will definately make it again. I served with Cuban black beans and rice and a crisp salad...delicious meal!
2 of 3 people found this review helpful.
2 out of 5 2 out of 5
Almost but not quiteJune 29, 2009 By lclcelb
I prepared it exactly as stated. The seasonings did liven up the chicken but they left a powdery residue. It isn't like that in the restaurants. Just too many dry ingrediants in this recipe. But my husband who isn't a perfectionist enjoyed it.
2 of 11 people found this review helpful.
5 out of 5 5 out of 5
Peru at its best.June 29, 2008 By kwilson792
I have been to Peru and didn't have chicken like this. I wish I had a story to tell to go with this recipe like ""this is a little recipe I got from the locals on my trip to Peru"". Thank you for this authentic recipe. It may be the best chicken I have ever tasted.
5 of 6 people found this review helpful.
5 out of 5 5 out of 5
Peruvian Chicken YumApril 20, 2008 By thomasj5
I made this yesterday and my wife is still raving about it. Check your temps and this recipe will not dry out. Do not over cook it.
28 of 29 people found this review helpful.
5 out of 5 5 out of 5
Closest thing to it.....March 24, 2008 By Chickenluvr
Hi, I have been on a mission to re-create at home the wonderful taste of Peruvian Rotisserie chicken ever since my very first taste of it. Anyone who has experienced tasting Pollo a la brasa, has to admit that it is the most delicious flavor of chicken one can ever taste. I am not sure what the real secret is to making this roasted chicken, if it is the seasonings or the wood that they use to grill the chicken that makes the flavor so distinct, but no matter what it is, this recipe is the closest that I have come to making pollo a la brasa at home, and it is SIMPLY DELICIOUS!!! Thank you Derrick Riches!!
81 of 82 people found this review helpful.

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