Peruvian Charcoal Chicken (Pollo a la Brasa)

Name: Peruvian Charcoal Chicken (Pollo a la Brasa)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Ingredients: 4 lbs whole chicken, spatchcocked (backbone removed); 3 tbsp soy sauce; 3 tbsp fresh lime juice; 6 cloves garlic cloves, minced; 2 tbsp aji panca paste; 1 tbsp ground cumin; 1 tbsp smoked paprika; 2 tbsp vegetable oil; 1 1/2 tbsp kosher salt; 1 tsp black pepper, freshly ground

A whole spatchcocked chicken with deeply charred, mahogany-colored skin resting on a wooden board next to lime wedges and a bowl of green aji verde sauce. — Photo by Arti.tic on Pexels

Spatchcocking the chicken lets it lie flat over the coals so the breast and thighs finish cooking at nearly the same rate, while a soy sauce and aji panca marinade seasons the meat deep under the skin instead of just sitting on the surface. Finishing directly over hot coals for the last few minutes is what gives the skin its signature dark, slightly blistered char without drying out the meat underneath.

Prep: 25 min
Cook: 1 hr
Total: 1 hr 25 min
Servings: 4

Ingredients

Servings4

4 lbs whole chicken, spatchcocked (backbone removed)
3 tbsp soy sauce
3 tbsp fresh lime juice
6 cloves garlic cloves, minced
2 tbsp aji panca paste
1 tbsp ground cumin
1 tbsp smoked paprika
2 tbsp vegetable oil
1 1/2 tbsp kosher salt
1 tsp black pepper, freshly ground

Nutrition per serving

Calories: 685
Protein: 50g
Carbs: 7g
Fat: 51g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Pat the chicken dry with paper towels. Using kitchen shears, cut along both sides of the backbone and remove it, then flip the chicken breast-side up and press firmly on the breastbone to flatten it.
2In a bowl, whisk together the soy sauce, lime juice, minced garlic, aji panca paste, cumin, smoked paprika, vegetable oil, salt, and black pepper into a thick, spreadable marinade.
3Loosen the skin over the breast and thighs with your fingers and rub about a third of the marinade directly onto the meat under the skin, then rub the rest all over the outside of the chicken, working it into every crevice.
4Place the chicken in a large zip-top bag or a covered dish and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
5About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off.
6Light a charcoal grill and bank the coals to one side for indirect heat, or preheat an oven to 425°F (220°C) with a wire rack set over a rimmed baking sheet.
7Set the chicken skin-side up over the indirect (cooler) side of the grill, cover, and cook for 40-50 minutes, or roast in the oven for 45-55 minutes, until the internal temperature reads about 155°F (68°C) in the thickest part of the thigh.USDA safe minimum for poultry: 165°F (74°C)
8Move the chicken directly over the hot coals (or under a broiler if using the oven) for 3-5 minutes per side, watching closely, until the skin is deeply charred and blistered in spots.
9Check the internal temperature again in the thickest part of the thigh, away from the bone; it should read 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
10Rest the chicken for 10 minutes before carving, then serve with aji verde sauce and fries.

How to Use a Meat Thermometer

Tips & variations

No aji panca paste on hand? Soak 2 dried aji panca peppers in hot water for 15 minutes, remove the stems and seeds, and blend them into a paste as a substitute.
A simple aji verde comes together by blending a cup of cilantro, a jalapeño, a clove of garlic, a tablespoon of lime juice, a quarter cup of mayonnaise, and a splash of oil until smooth.
A rotisserie attachment on a grill gives the most even char with the least attention; truss the flattened chicken loosely with kitchen twine before skewering it.
Adding a teaspoon of ground annatto (achiote) to the marinade gives the skin the deep reddish color seen on rotisserie versions sold at Peruvian chicken shops.

Storage & reheating

Refrigerate leftover chicken in an airtight container for up to 4 days. Reheat pieces in a 350°F (175°C) oven for 10-15 minutes to keep the skin from turning rubbery; microwaving works in a pinch but softens the char.

Tips from the Tulo kitchen

Letting the chicken sit out for 30 minutes before cooking helps it cook more evenly, since a cold center takes longer to catch up during the direct-heat charring stage.
If flare-ups happen during the charring step, shift the chicken back to the indirect side for a minute rather than closing the lid completely, which can smother the flame and add an ashy smell.

FAQ

Can I make Peruvian charcoal chicken without a grill?

Yes. Roast it on a wire rack over a baking sheet at 425°F (220°C) until it reaches 155°F (68°C) internally, then finish under the broiler for 3-5 minutes per side to develop char.

What does aji panca taste like, and is it very spicy?

Aji panca is a dark red Peruvian pepper with a mild, smoky, slightly fruity flavor and very little heat, closer to a smoked paprika than a hot chile, which is why it works as the marinade's flavor base rather than a source of spiciness.

Why spatchcock the chicken instead of roasting it whole?

Removing the backbone lets the bird lie flat so it has direct, even contact with the heat source, which shortens cooking time and prevents the breast from overcooking while the thighs finish.

Can I marinate the chicken overnight?

Yes, and it's recommended. Marinating for 12-24 hours lets the soy sauce and garlic penetrate further into the meat, producing more even seasoning than a short 4-hour marinade.