Grilled chicken

Grilled chicken also known as Peruvian chicken, is one of the most consumed dishes in the country. Originally only seasoned with salt and cooked in charcoal today the chicken is marinated in a «secret» mixture mainly consisting of vinegar, dark beer or soy sauce, salt, pepper, chili, rosemary or cumin and paprika and then grilled in especially fabricated Pollo a la brasa ovens.


  •          2teaspoons salt
  •          1teaspoon ground black pepper
  •          2teaspoons huacatay paste
  •          1teaspoon aji yellow paste
  •          1⁄2teaspoon ground cumin
  •          1⁄2teaspoon ground achiote (annato)
  •          1teaspoon minced garlic
  •          3lemons, juice of


Rinse chicken well, inside out, cut off excess fat, tuck the wings to back of chicken.  Mix all ingredients and make a soft paste, if necessary add some water. Rub the chickens with mixture inside and out, making sure you covered all parts of the chickens. Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.


Do not use any type of wood smoker when you do Pollo a la Brasa (Rotisserie Chicken).You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but NOT a smoky flavor. Even if your Grill is a Gas grill (charcoals will not last long, and will become ashes). It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 – 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 – 240 degrees F. Chicken should be about 12 inches away from fire at least.


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