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Pollo a la Brasa (Peruvian Rotisserie Chicken) with Peruvian Sun Seasoning


  • 1 whole chicken (about 3-4 lbs)

  • 3 tablespoons of "Peruvian Sun" seasoning blend

  • 1/4 cup olive oil

  • 1/4 cup soy sauce

  • 1/4 cup white vinegar

  • 3 cloves garlic, minced

  • Juice of 1 lime

  • Fresh cilantro, chopped (optional, for garnish)


  1. Prepare the Marinade:

  • In a bowl, mix the "Peruvian Sun" seasoning blend with olive oil, soy sauce, white vinegar, minced garlic, and lime juice to form a paste.

  1. Marinate the Chicken:

  • Rub the marinade all over the chicken, ensuring it gets into all the nooks and crannies.

  • Place the chicken in a large resealable plastic bag or a covered dish and refrigerate for at least 4 hours, preferably overnight.

  1. Roast the Chicken:

  • Preheat your oven to 375°F (190°C).

  • Place the marinated chicken on a roasting rack in a roasting pan.

  • Roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. Baste occasionally with the pan juices for extra flavor.

  1. Serve:

  • Let the chicken rest for about 10 minutes before carving.

  • Garnish with fresh cilantro if desired.

  • Serve with traditional Peruvian sides like French fries, a fresh salad, and the following Lime sauce.

Peruvian Lime Sauce


  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tablespoons "Peruvian Sun" seasoning blend

  • 2 tablespoons fresh lime juice (about 1-2 limes)

  • 1 tablespoon lime zest (from 1 lime)

  • 1 clove garlic, minced

  • 1 tablespoon fresh cilantro, chopped (optional)

  • Salt and pepper to taste


  1. Prepare the Sauce:

  • In a medium bowl, combine the mayonnaise and sour cream until smooth.

  • Add the "Peruvian Sun" seasoning blend, fresh lime juice, lime zest, and minced garlic. Mix well.

  • Stir in the chopped cilantro, if using, and season with salt and pepper to taste.

  1. Adjust Consistency:

  • If the sauce is too thick, you can thin it out with a small amount of water or additional lime juice until you reach your desired consistency.

  1. Chill:

  • Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together.

  1. Serve:

  • Drizzle the lime sauce over the Pollo a la Brasa or serve it on the side as a dipping sauce.

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