Search
Close this search box.

Peruvian Inspired Chicken

This recipe inspired by Peruvian Chicken or “Pollo A La Brasa” is succulent, flavourful, and very easy to make!  The spice lacquered crispy skin contrasts perfectly with the punchy jalapeno green sauce. It’s, quite simply, the ultimate chicken

Peruvian Chicken

Peruvian style rotisserie chicken, also known as Polo a La Brasa, became hugely popular along the East Coast of the United States a few years back. My home kitchen version takes some liberties to create an easily achievable weeknight winner and uses a lighter herb-based sauce made with yoghurt. Finish your chicken in an air fryer to achieve the tender juicy chicken, with super crispy skin. 

This dish is everything I love about air-fried chicken – the crisp and golden skin, tender meat, and that mind-blowing aroma that fills my kitchen. All you need is 10 ingredients to create this succulent dish and 4 simple steps So what makes Peruvian-style chicken so uncommonly delicious? It’s the spice rub. Not only does it taste amazing, but the thick wet rub also creates a sensational crust that seals in juices. The result is a perfect crispy chicken that’s incredibly juicy with rich depth of flavour.. 

Peruvian chicken is not just another roast chicken recipe, it’s a wholly unique culinary experience, which deserves a place on your dinner menu rotation.

For further chicken recipe ideas, take a look at our chicken recipe selectionFinally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video hereHappy cooking

 

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten-free! Enjoy!

Can I make this vegan?

Absolutely! Use the marinade on firm tofu, or oyster or portobello mushrooms instead of chicken. 

Will this work with other types of protein?

Absolutely! the marinade would work well with pork, prawns and white fish with a firm textured flesh. 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peruvian Chicken

Peruvianish Chicken


  • Author: Jess Bunn
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This recipe inspired by Peruvian Chicken or “Pollo A La Brasa” is succulent, flavourful, and very easy to make!  The spice lacquered crispy skin contrasts perfectly with the punchy jalapeno green sauce. It’s, quite simply, the ultimate chicken


Ingredients

Units
  • 4 chicken thighs

Marinade

  • 1 teaspoon salt
  • 2 Tbsp Soy
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 1/2 Tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 Tbsp vegetable or canola oil
  • Juice of 1 lime (about 15ml juice)
  • 1.5 Tbsp Chili paste

Sauce

  • 20g Jalapenos
  • 140g Yoghurt (1/3 cup)
  • 14g Coriander
  • 1 garlic clove
  • 1tbsp olive oil
  • Juice of 1/2 a lime

Rice for serving (optional)

  • 1 cup uncooked basmati rice, rinsed until the water runs clear
  • 1 1/2 cups water
  • 5 g chopped coriand

Instructions

  1. Mix together all the marinade ingredients, and marinate the chicken for 30 minutes or, ideally, overnight.
  2. For the sauce, add all ingredients into a bowl and blend together using a stick blender until nice and smooth. Season the sauce with salt and pepper, and add more lime juice if needed from the remaining half a lime.
  3. Depending on the thickness of the yogurt, add ½-1 teaspoon of water to achieve a mayonnaise-like consistency.
  4. To accompany the chicken you can use a selection of sides but this rice flecked with coriander is my favourite. Place the rice and water in a pan and bring to a simmer over medium heat. Once simmering, cover with a lid and turn the heat down to low, and leave for 10 mins – do not remove the lid. After 10 mins remove the lid and stir through the coriander.
  5. While the rice cooks, preheat the Air fryer to 195C and set the time to 11-15 minutes (depending on the size of the thighs), then air fry the chicken until cooked to the bone, with crispy skin.
  6. Plate up the chicken with the rice, and sauce and serve immediately with the remaining wedges of lime leftover from making your sauce.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Mains
  • Method: Air Fry
  • Cuisine: Peruvian

Nutrition

  • Calories: 416.89kcal
  • Sugar: 2.57g
  • Sodium: 708.12mg
  • Fat: 31.39g
  • Saturated Fat: 7.78g
  • Trans Fat: 0.11g
  • Carbohydrates: 7.97g
  • Fiber: 1.78g
  • Protein: 25.48g
  • Cholesterol: 130.96mg

Keywords: Chicken

Share this recipe!

5 Responses

  1. In this recipe, is it 1 cup of oil or 1 Tbsp? You forgot the measurement. Also can you make this in the oven? I do not have an air fryer. Looking forward to trying this!
    Thank you!

  2. Hi Carrie, I used chipotle paste here, a Mexican ingredient. But if you can’t get hold of it (most supermarkets have it in the UK and USA) use whatever chilli paste you can find.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.