This delicious Peruvian Chicken Recipe is marinated with spices, herbs, and soy sauce overnight and roasted to perfection for an extremely flavorful dish. You will immediately fall in love with this chicken once you see how easy it is to make and how tasty it is.
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→ Ingredients
• 1 whole chicken
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 12 garlic cloves
• 1/2” peeled hunk of fresh ginger
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon huacatay
• 1 ½ tablespoons aji panca
• 3 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ¼ cup olive oil
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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30 Comments
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“For cilantro, I already have [ground] coriander in there, that’s going to cover that flavor”
That’s an interesting comment. They don’t taste anything alike.
Wife and daughter need to get over only breast meat wtf
Peruvian? This looks more like Mexican grilled chicken cooked this way for 500 years.
Does adding stock to the bottom of the pan make a difference compared to just adding water? I'm no expert, but only the water in the stock will evaporate and create steam in the oven/on the grill. Are we just wasting stock, my guy? Might be a different story if we use the drippings/reduction for something else though I guess. Genuinely curious if it makes a difference and if science class in high school was feeding me lies 😀
Thanks for the great recipe.. only one question.. with that green sauce.. u added that chili from the jar.. What substitute can we use if we dont have that? Thanks.
FAKE EL POLLO LOCO SMH
Add some dark beer and you’ll thank me
A wonderful recipe! I went ahead and ordered the Huacatay & Aji panca via Amazon… Was a bit pricey to order here in Germany but so well worth it!! Ive made it several times including the green sauce and its one of my favorite ways to eat chicken
Just made this. Marinated it for 2 days. Only difference was that I used powder cumin, coriander and ancho chili. I was too lazy to toast/roast. I also chopped everything up finely vs using pestle and morter
Will say – this was goooooood! I roasted the chicken at 400 for 35 min and then 350 for 15 min and let it rest. Perfectly moist.
Salsa was good as well although weirdly enough, it tasted like Avocado. Good though
everyone has a mortar and pestle laying around, and has an hour to prep a meal.
Stop lying to your pretentious sounding family, the breat meat isn't the most flavorable part of the chicken. I bet if u tried to give them a peruvian Cuy Peruano, they'd eat a chicken leg.😂😂
BRAVO looks Delicious 🎉🎉
What material is your mortar & pestle made of please?
Can’t be as good as Palestinian Chicken.
it;s been about 8 years that I dont try a really good "pollo a la brasa" and now that I'm going back home I will eat it as much as possible and when I come back to the greater north I will follow your recepe!.. .thank you for sharing!!!
I do mine in a pellet grill…it comes out great
This looks great am trying tonight. Also Chef Billy is the spitting image of my friend the actor Charlie Creed-Miles he played Billy (!) Kimber in Peaky Blinders and was in The Fifth Element 😊
"can purchase this on amazon" guess I'll have to skip this recipe
I made this recipe last weekend and turned out really great. I used my smoker and used the rotisserie attachment. We made sandwiches with left overs. Smashed avocado on Ciabatta bread and green sauce. We use to get this from a local Peruvian restaurant but this recipe tasted better. Gotta make the beans and rice as well.
Dear Chef Parisi, a unique variation of a traditional and most common Peruvian dish. Not exactly the ingredients used back home for the chicken and the aji, but as I said an interesting spin .
Goddamn this was a good recipe, thanks :!!
I wanted to like the channel but when you said the coriander seed covers the cilantro flavor…How do you have 25 years in kitchens and say that?
looks incredible!! especially that sauce omg
really great recipe, only thing id question is the internal heat to remove, wouldnt about 155 be better?
Pestle, pronounced = pessel
Hello Chef.
My wife and I love pollo ala brasa (she’s peruvian) and wish to prepare your recipe at home. We do have a rotisserie in our gas grill and was wondering if the cook time remains the same at a constant temperature of 400? Also should we trap the drippings for any reason?
On the grill obviously there is nowhere to pour the stock you mentioned to help with moisture retention. What to do! What to do!
C. Brown
the "t" in pestle is silent, it rhymes with vessel
Wow! Quite busy with this recipe. I never realized how complicated it would be to make this. I have a better chance of making pisco sour than to find those ingredients in my local grocery store. If it were as simple as Italian, perhaps it would be on my dinner cycle. I do miss eating this tho- especially with papas fritas.
I made this recipe and while it taste good it's not the flavor I get when I go to an pollo a la brasa restaurant here in northern va. The flavor is off if you are trying to make peruvian chicken, but the flavor is also delicious if eating oven or grilled chicken with the peruvian sauce it's sooo good. I'll keep trying to find that flavor. Thanks so much though. I got a new recipe!!!
So do you do the fresh mint & roasted dried pepper AS WELL AS the 2 sauces you got off amazon? Is that the best results method? Or is it one or the other?
If it is one or the other, which do you prefer?