THE RECIPE JOURNAL · Main Course
Fire-Grilled Pollo a la Brasa
This vibrant dish brings the bold, smoky flavors of traditional Peruvian cooking right to your table. Perfectly seasoned and charred over an open flame, it’s sure to impress family and friends at your next meal.
FROM THE KITCHEN • Fire-Grilled Pollo a la Brasa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large resealable bag, mix together the soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Add the chicken pieces to the bag, making sure they’re well coated with the marinade. Press out the air, seal the bag, and pop it in the fridge for anywhere between 8 and 24 hours to soak up all those flavors.
02
Step 2
When you're ready to cook, heat your outdoor grill to about 500°F and give the grates a light brush of oil to prevent sticking. While the grill is warming up, stir the lime juice into the marinade.
03
Step 3
Place the chicken on the hot grill and cook it for about 7 to 8 minutes total, turning it once halfway through. You'll know it's done when the meat is no longer pink inside and the juices run clear. Enjoy!
Why you’ll love it
This dish offers a perfect balance of smoky, spicy, and tangy flavors that make every bite exciting. The crispy skin paired with juicy, tender meat is a crowd-pleaser. It’s a great way to enjoy a traditional South American favorite right at home.
How to serve
Serve alongside fresh lime wedges and a simple green salad or roasted vegetables. A side of rice or crispy fries also pairs well, making it a complete and satisfying meal. Don’t forget a spicy dipping sauce for an extra kick.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep the skin crisp. Avoid microwaving, as it can make the meat dry and rubbery.
