Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this barbecued version delivers flavourful, tender and juicy chicken every time. The two accompanying sauces — featuring ají amarillo and ají rocoto Chillies — offer hot and tangy counterpoints.


  • Peruvian Chicken

  • 1 whole chicken (about 2kg), quartered

  • 1/4 cup (60ml) soy sauce

  • 1/4 cup (60ml) white vinegar

  • 1/4 cup (60ml) water

  • 3 tbsps (60ml) fresh lime juice

  • 2 tbsps (40ml) ají amarillo paste (Peru Yellow Hot Chilli Paste)

  • 2 tbsps (40ml) ají panca paste (Peru Chilli Paste)

  • 12 cloves garlic, finely chopped

  • 2 tsps McCormick Ground Cumin

  • 1 tsp McCormick Coarse Ground Black Pepper

  • 1 tsp Keen’s Mustard Powder

  • Green Chilli Sauce

  • 1 cup chopped fresh coriander

  • 2 jalapeño peppers, seeded and chopped

  • ¼ cup (60ml) olive oil

  • 1 tbsp (20ml) ají amarillo paste (Peru Yellow Hot Chilli Paste)

  • 1 tbsp (20ml) fresh lime juice

  • 2 tsps (10ml) white vinegar

  • 1 peeled garlic clove

  • Creamy Rocoto Sauce

  • 1 cup (250ml) mayonnaise

  • 1/4 cup (60ml) ají rocoto paste (Peru Red Hot Chilli Paste)

  • 2 tbsps (40ml) fresh lime juice

  • 1 tsp grated lime peel

  • 1 tsp McCormick Ground Cumin

  • 1 tsp McCormick Ground Oregano

  • To serve

  • Lime wedges


  • 1.

    For Peruvian Chicken, place chicken in large re-sealable plastic bag or dish. Mix all remaining chicken ingredients in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavour.

  • 2.

    Meanwhile, prepare the two sauces. For Green Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix all ingredients in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.

  • 3.

    Prepare BBQ for indirect medium-low heat (135°C to 150°C). Preheat BBQ by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of BBQ. Discard any remaining marinade. Close BBQ hood or lid.

  • 4.

    BBQ 40 to 45 minutes or until internal temperature of thickest part of chicken is 75°C, turning occasionally. Move chicken to lit side of BBQ with skin side down. Turn lit side of BBQ to high.

  • 5.

    BBQ, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chilli Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 848kj
  • Fat Total 76g
  • Saturated Fat 14g
  • Protein 33g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 752mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • To maintain medium-low heat (135°C to 150°C) keep lid closed and adjust lit burner as necessary. Directions were developed using a gas BBQ. BBQs vary; cooking time is approximate.
  • Ají amarillo paste, ají panca paste and ají rocoto paste are made from Peruvian chillies ranging from mild to hot. They can be found in South American or Latin markets or some gourmet supermarkets or online specialty stores such as
  • Oven Directions: Marinate chicken as directed. Place chicken on rack in roasting pan. Roast in preheated 190ºC oven 50 minutes or until chicken is cooked through.

This recipe was provided by McCormick.

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