Easy Crispy Peruvian Pollo a la Brasa Oven Roast Recipe for Perfect Flavor
This recipe delivers crispy-skinned, juicy Peruvian-style roast chicken using a bold marinade and oven roasting, perfect for a flavorful and fuss-free meal at home.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 60 minutes to overnight marinating + 1 hour cooking and prep
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Scale
- Whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg), fresh or thawed, skin on
- 6–8 garlic cloves, minced
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano (preferably Mexican oregano)
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 2 tbsp white vinegar or apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp soy sauce (or tamari/coconut aminos for gluten-free)
- Juice from 1 lime
- Optional: pinch of cayenne pepper
Instructions
- Prepare the marinade by whisking together minced garlic, smoked paprika, ground cumin, dried oregano, black pepper, salt, vinegar, olive oil, soy sauce, and lime juice into a smooth paste. Add cayenne pepper if desired.
- Clean and pat dry the whole chicken thoroughly. Trim any excess fat or loose skin.
- Rub the marinade all over the chicken, including under the skin and inside the cavity. Place the chicken in a ziplock bag or bowl, cover, and refrigerate for at least 4 hours, ideally overnight.
- Preheat the oven to 425°F (220°C) and position a rack in the middle.
- Place the chicken breast-side up on a roasting rack inside a pan. Roast for 50-60 minutes until skin is golden and crispy and internal temperature reaches 165°F (74°C). Halfway through, baste with pan juices.
- Let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
- Carve and serve immediately, enjoying the crispy skin and juicy meat.
Notes
Dry the chicken skin thoroughly before marinating to ensure crispiness. Use a roasting rack to allow air circulation for even crisping. If skin is not crispy enough after roasting, broil for 2-3 minutes watching closely to avoid burning. Marinate overnight for best flavor. Substitute soy sauce with tamari or coconut aminos for gluten-free. Leftovers reheat best in oven to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: Approximately 6 oz (
- Calories: 320
- Fat: 15
- Carbohydrates: 2
- Protein: 40
Keywords: Pollo a la Brasa, Peruvian chicken, crispy roast chicken, oven roast chicken, easy chicken recipe, Peruvian cuisine, marinade, roasted chicken