RECIPE: Pollo a la Brasa

This great rotisserie chicken recipe has become hugely popular throughout both North and South America. Known by the names of Super Chicken, Pollo a la Brasa, or Peruvian Chicken, this is a tasty way to make a succulent dish with enough flavour to satisfy anyone, but mild enough for everyone.

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Serves: 6


  • 1 whole chicken (about 4 pounds)
  • 4 tablespoons white vinegar
  • 3 tablespoons white wine
  • 3 tablespoons canola oil
  • 2-1/2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1-1/2 tablespoons cumin
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • juice of 1 lemon
  • 1 quart cold water


  1. Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
  2. Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavour the longer it “marinates” in the spice mixture. Do not refrigerate more than 24 hours however.
  3. Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1-1/2 hours at approximately 300° F (150° C). Test chicken for doneness by measuring the temperature in the thickest part of the thigh. Chicken is done at 165° F (75° C).

This chicken dish is frequently served with a dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.

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