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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


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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. 


Jess- peruvian chicken_-2
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Peruvian Chicken

Peruvianish Chicken

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


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



For the Chicken:

    • 4 Chicken Thighs
    • Marinade:
      • 1 teaspoon Salt
      • 2 tablespoons Soy Sauce
      • 1 tablespoon Ground Cumin
      • 1 tablespoon Paprika
      • 1/2 teaspoon Freshly Ground Black Pepper
      • 2 cloves Garlic, minced
      • 1 tablespoon Vegetable or Canola Oil
      • Juice of 1 Lime (about 15ml)
      • 1.5 tablespoons Chili Paste
  • For the Sauce:
    • 20g Jalapeños, chopped
    • 140g Yogurt (1/3 cup)
    • 14g Coriander, chopped
    • 1 Garlic Clove, minced
    • 1 tablespoon Olive Oil
    • Juice of 1/2 Lime
  • For the Coriander Rice (Optional):
    • 1 cup Basmati Rice, rinsed
    • 1 1/2 cups Water
    • 5g Chopped Coriander


  1. In a bowl, combine all marinade ingredients.Add the chicken thighs and toss to coat evenly.
  2. Marinate for at least 30 minutes, or ideally, overnight.
  3. Prepare the Sauce: Combine all sauce ingredients in a blender or use a stick blender. Blend until smooth and creamy adjusting the consistency with a touch of water to achieve a mayonnaise-like consistency.
  4. Season the sauce with salt and pepper to taste, adding a little more lime if it is needed.
  5. Cook the Rice (Optional): Rinse the basmati rice until the water runs clear. Cook the rice according to package instructions.
  6. Once cooked and drained, stir in the chopped coriander.
  7. Cook the Chicken:
    Air Fryer: Preheat the air fryer to 180°C (355°F). Cook the chicken thighs for 18-25 minutes, depending on size, until cooked through with crispy golden skin.
    Oven: Preheat the oven to 190°C (375°F). Roast the chicken thighs until cooked through with crispy golden skin.
    Check for Doneness: Pierce the meat around the thigh bone with a fork. If the juices run clear and no pink remains, the chicken is cooked. Alternatively, use a food thermometer to ensure safe consumption: Chicken is safe to eat at 65°C (150°F). For optimal tenderness, cook thighs to 75°C (158°F). Remove the chicken at 70°C (160°F) and let it rest to reach the desired temperature.
  8. Plate the cooked chicken with the coriander rice and drizzle with the jalapeno sauce. Serve immediately with remaining lime wedges for squeezing.
  • Prep Time: 5
  • Cook Time: 15
  • Category: Mains
  • Method: Air Fry
  • Cuisine: Peruvian


  • 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
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7 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.

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