Pollo a la Brasa, also known as Peruvian-style rotisserie chicken, is a beloved dish that features a whole chicken marinated in a flavorful blend of spices and cooked to perfection on a rotisserie. This dish is known for its crispy skin and juicy, tender meat.

The history of Pollo a la Brasa dates back to the 1950s in Lima, Peru, where it was first created by Swiss immigrants who combined their rotisserie cooking techniques with Peruvian flavors. Over the years, it has become a staple in Peruvian cuisine and is enjoyed by people of all ages.

To make Pollo a la Brasa, start by marinating a whole chicken in a mixture of beer, soy sauce, cumin, black pepper, and other spices. Allow the chicken to marinate for several hours or overnight to absorb the flavors. Once marinated, cook the chicken on a rotisserie until the skin is crispy and the meat is cooked through.

There are several ways to customize Pollo a la Brasa to suit your taste. You can adjust the level of spices in the marinade or add other ingredients like garlic, paprika, or oregano for added flavor. Some variations also include a splash of vinegar or lemon juice for a tangy twist.

In Peru, Pollo a la Brasa is typically served with a side of French fries, salad, and a variety of dipping sauces, such as ají sauce or mayonnaise. It is a popular dish for family gatherings, parties, and casual meals, often enjoyed with a cold beverage.

While Pollo a la Brasa is a delicious and satisfying dish, it is important to be mindful of its calorie content due to the use of oil and the skin of the chicken. To make a lighter version, you can remove the skin before eating and serve it with a side of steamed vegetables instead of fries. Additionally, be cautious with portion sizes to enjoy this dish as part of a balanced diet.