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Grilled Peruvian chicken with green sauce and lime wedges.

Authentic Peruvian Chicken (Pollo a la Brasa)

Succulent rotisserie-style chicken marinated in a bold blend of Peruvian spices including ají amarillo, cumin, and garlic. This air fryer version delivers the same crispy skin and tender meat as the traditional charcoal-roasted original.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1 whole chicken 3-4 lbs, spatchcocked or cut into pieces
  • 3 tbsp ají amarillo paste or substitute with 2 tbsp paprika + 1 tsp cayenne
  • 6 cloves garlic minced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp ground black pepper
  • 2 tsp salt
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp white vinegar

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Meat Thermometer
  • Kitchen Twine

Method
 

Prepare the Marinade
  1. In a large mixing bowl, combine ají amarillo paste, minced garlic, soy sauce, olive oil, cumin, paprika, oregano, black pepper, salt, lime juice, and white vinegar. Mix thoroughly until well combined.
Marinate the Chicken
  1. Pat the chicken dry with paper towels. If using a whole chicken, spatchcock it by removing the backbone with kitchen shears and flattening it. Rub the marinade all over the chicken, getting under the skin where possible. Place in a large zip-lock bag or covered container and refrigerate for at least 2 hours, preferably overnight.
Cook the Chicken
  1. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Preheat your air fryer to 380°F (193°C).
  2. Place chicken skin-side down in the air fryer basket, ensuring pieces don't overlap. Cook for 20 minutes at 380°F.
  3. Flip the chicken pieces and continue cooking for another 20-25 minutes until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh.
  4. If the skin needs more browning, increase temperature to 400°F (204°C) for the last 5 minutes of cooking.
Rest and Serve
  1. Remove chicken from air fryer and let rest for 5 minutes before carving. Serve hot with traditional Peruvian sides like aji verde sauce, french fries, or rice.

Notes

For best results, marinate the chicken overnight. The longer marination time allows the flavors to penetrate deeply into the meat. If you can't find ají amarillo paste, substitute with a mix of paprika and cayenne pepper as indicated. Store leftovers in the refrigerator for up to 3 days.