Introduction to Grilled Chicken:

Pollo a la brasa is a dish that combines the simplicity of charcoal cooking with the richness of Peruvian flavors. Its history dates back to the 1950s, when Roger Schuler, a Swiss immigrant, and Franz Ulrich, a Peruvian, created a unique cooking system that would revolutionize Peruvian cuisine.

The secret to grilled chicken lies in its marinade, a blend of local spices that gives it an unparalleled flavor. Panca chili, cumin, paprika, and garlic are some of the key ingredients that combine to create an explosion of flavor. Grilling over wood charcoal gives it a smoky touch that makes it irresistible.

Grilled chicken quickly became a popular dish throughout Peru, and its affordable price made it accessible to all social classes. The creation of “pollerías” (chicken restaurants) boosted its mass consumption, and today it’s a dish found all over the world thanks to Peruvian immigration.

Origins and Evolution:

  • Ancient Roots:
    • Cooking food on the grill is an ancient technique, used by various cultures throughout history.
    • The domestication of the chicken and its subsequent cooking over an open fire date back thousands of years.
  • European influence:
    • With the arrival of the Spanish in America, new cooking techniques and spices were introduced.
    • The tradition of roasting birds over charcoal has been fused with local ingredients and flavors.
  • Grilled Chicken in Peru:
    • The modern history of grilled chicken in Peru begins in the 1950s, in Lima.
    • Roger Schuler, a Swiss immigrant, and Franz Ulrich, a Peruvian, are considered the creators of pollo a la brasa as we know it today.
    • Inspired by European roasting techniques, they developed a unique cooking system, using charcoal and a special oven.
    • The marinade of Peruvian grilled chicken is key to its characteristic flavor.
    • Grilled chicken quickly became a popular dish throughout Peru.
    • Its affordable price and delicious taste made it accessible to all social classes.
    • The creation of “chicken shops” boosted mass consumption.
    • Today, grilled chicken is a dish found all over the world thanks to Peruvian immigration and its great flavor.
    • Over the years, various variations of grilled chicken have emerged, adapting to regional tastes.
    • The celebration of “Roasted Chicken Day” every third Sunday in July reflects its importance in Peruvian culture.

Grilled chicken is a symbol of Peruvian cuisine, recognized worldwide. Its unique flavor and versatility make it a dish appreciated by people of all ages.

Origins and Evolution:

  • Ancient Roots:
    • Cooking food on the grill is an ancient technique, used by various cultures throughout history.
    • The domestication of the chicken and its subsequent cooking over an open fire date back thousands of years.
  • European influence:
    • With the arrival of the Spanish in America, new cooking techniques and spices were introduced.
    • The tradition of roasting birds over charcoal has been fused with local ingredients and flavors.

Grilled Chicken in Peru:

  • Birth of an Icon:
    • The modern history of grilled chicken in Peru begins in the 1950s, in Lima.
    • Roger Schuler, a Swiss immigrant, and Franz Ulrich, a Peruvian, are considered the creators of pollo a la brasa as we know it today.
    • Inspired by European roasting techniques, they developed a unique cooking system, using charcoal and a special oven.
  • The Secret of Flavor:
    • The marinade of Peruvian grilled chicken is key to its characteristic flavor.
    • A blend of local spices, such as panca chili, cumin, paprika, and garlic, gives it an unparalleled touch.
    • Cooking over charcoal gives it a unique smoky flavor.
  • Expansion and Popularity:
    • Grilled chicken quickly became a popular dish throughout Peru.
    • Its affordable price and delicious taste made it accessible to all social classes.
    • The creation of “chicken shops” boosted mass consumption.
    • Today, grilled chicken is a dish found all over the world thanks to Peruvian immigration and its great flavor.
  • Variations and Evolution:
    • Over the years, various variations of grilled chicken have emerged, adapting to regional tastes.
    • New ingredients and cooking techniques have been incorporated, but the essence of the dish remains the same.

Grilled Chicken Today:

  • Grilled chicken is a symbol of Peruvian cuisine, recognized worldwide.
  • Its unique flavor and versatility make it a dish appreciated by people of all ages.
  • The celebration of “Roasted Chicken Day” every third Sunday in July reflects its importance in Peruvian culture.

In summary:

Grilled chicken is a testament to the fusion of cultures and flavors. Its history in Peru is an example of how a dish can evolve and become a national symbol.

Ingredients:

  • For the Chicken:
    • 1 whole chicken (approximately 2 kg)
    • 4 tablespoons of ground panca chili
    • 2 tablespoons of ground cumin
    • 2 tablespoons of sweet paprika
    • 1 tablespoon dried oregano
    • 1 tablespoon of ground garlic
    • 1/4 cup red vinegar
    • 1/4 cup soy sauce
    • Salt and pepper to taste
  • Accompaniments:
    • French fries
    • Fresh salad (lettuce, tomato, cucumber)
    • Sauces (chicken chili, herb mayonnaise)

Preparation:

  1. Chicken Marinade:
    • In a large bowl, mix the panca chili, cumin, paprika, oregano, garlic, vinegar, soy sauce, salt, and pepper.
    • Clean the chicken well and dry it with kitchen paper.
    • Rub the chicken with the spice mix, making sure it is well coated inside and out.
    • Marinate the chicken in the refrigerator for at least 4 hours, or preferably overnight, to allow it to absorb the flavors.
  2. Cooking:
    • Preheat oven to 200°C (400°F) or prepare the grill.
    • If cooking in the oven, place the chicken on a baking sheet and bake for approximately 1 hour and 15 minutes, or until golden brown and cooked through.
    • If grilling, grill the chicken over medium-high heat, turning occasionally, for about 1 hour, or until browned and cooked through.
    • It is important that the chicken is well cooked, but also juicy.
  3. Accompaniments:
    • Fry the potatoes until golden brown and crispy.
    • Prepare a fresh salad with lettuce, tomato and cucumber.
    • Serve the grilled chicken with the fries, salad, and sauces.

Additional Tips:

  • For a more intense flavor, you can add dark beer to the marinade.
  • If you don’t have panca chili, you can use smoked paprika.
  • You can accompany the grilled chicken with white rice and fried plantains.
  • Ají de pollería is a sauce that goes very well with grilled chicken, and is prepared with yellow chili, soda crackers, evaporated milk, and fresh cheese.

Frequently Asked Questions:

  • What is the secret to the flavor of Peruvian grilled chicken?
    • The secret lies in the marinade, a blend of local spices such as panca chili, cumin, paprika, and garlic, and in the grilling process over wood charcoal.
  • What traditional accompaniments does grilled chicken have?
    • The most common accompaniments are French fries, fresh salads, white rice, and sauces such as herb mayonnaise and chili.
  • What is panca chili?
    • Panca chili is a type of Peruvian chili pepper with a dark red color, a slightly smoky flavor, and a mild spiciness, which is widely used in Peruvian cuisine.
  • Where can you find the best grilled chicken?
    • Although it can be found in many places, Peru is considered the place of origin and where the greatest variety and quality of grilled chicken can be found.
  • What is the difference between Peruvian grilled chicken and other versions?
    • The main difference lies in the marinade and cooking technique. Peruvian grilled chicken has a unique flavor thanks to the local spices and charcoal grilling.
  • Why is Grilled Chicken Day celebrated?
    • To honor one of the most emblematic dishes of Peruvian cuisine.

Other Relevant Information:

  • Regional Varieties:
    • In different regions of Peru, there are variations in the marinade and accompaniments for grilled chicken, adapting to local tastes.
  • The Rotary Kiln:
    • The rotating oven is a key element in cooking grilled chicken, as it allows for even cooking and crispy skin.
  • Cultural Importance:
    • Grilled chicken is a dish that brings families and friends together in Peru and is a symbol of the country’s culinary identity.
  • Global Expansion:
    • Thanks to the migration of Peruvians, chicken restaurants can be found in many parts of the world.

Texture and Flavor

  • Texture:
    • Crispy, golden exterior , with the skin slightly caramelized by the marinade.
    • Juicy, tender and well-cooked interior , especially if cooked in a rotating oven or over a wood fire.
  • Flavor:
    • Intense and spicy, with notes of garlic, cumin, panca chili, pepper, oregano and beer or vinegar .
    • The marinade penetrates the meat, offering a deep, smoky flavor , especially in traditional versions.

Consumer Context

  • Iconic dish in countries such as Peru (where it is a national emblem), Chile and other regions of Latin America .
  • Very common at family lunches, weekends or informal celebrations .
  • It is served in chicken restaurants, popular restaurants and in homemade versions baked or grilled .

Visual Aspect

  • Chicken skin is toasted, golden and shiny , with slightly dark areas from roasting.
  • It is served whole or in halves/quarters, typically accompanied by French fries, salad, rice, or spicy sauces (such as chili cream or homemade mayonnaise).
  • On rustic trays or boards, highlighting its traditional and appetizing appearance.

Curiosities

  • Peruvian Pollo a la Brasa is so important that it has its own national day (third Sunday in July).
  • It was originally cooked in rotating coal-fired ovens, and its recipe was a closely guarded secret .
  • Its success is due to the balance between simplicity and flavor , with a marinade that combines local ingredients and modern techniques.
  • In some countries it is also known as charcoal-roasted chicken or rotisserie chicken , although the flavor varies depending on the technique.

Estimated Nutritional Value (per 200g serving without skin + basic garnish)

(Approximate values ​​and depend on preparation)

  • Calories: 350 – 500 kcal
  • Protein: 30 – 40 g
  • Fat: 18 – 30 g (less if eaten without skin)
  • Carbohydrates: 10 – 25 g (depending on side dishes)
  • Sodium: high (due to marinating)
  • Iron, zinc and vitamin B12: present in meat
  • Calcium and fiber: depend on the accompaniment

Other Interesting Information

  • It can be adapted for healthier preparations by using skinless chicken, baked or marinated with less salt .
  • It is an excellent complete protein option , ideal for athletes and active people.
  • In its traditional version, it is a complete experience : the meat, the sauces, the potatoes and the drink (such as chicha morada or Inca Kola in Peru).
  • There are even international competitions and rankings for the best grilled chicken places!

Conclusion :

Pollo a la brasa, more than just a dish, is a symbol of Peru’s rich and diverse cuisine. Its history, dating back to the 1950s, is a testament to culinary creativity and innovation. The fusion of European cooking techniques with local ingredients and flavors resulted in a unique and delicious dish that has conquered palates around the world.

The key to the success of grilled chicken lies in its marinade, a blend of Peruvian spices that gives it an unparalleled flavor. Panca chili, cumin, paprika, and garlic combine in perfect proportions to create an explosion of flavors complemented by the crispy skin and juicy meat. Grilling over wood charcoal gives it a smoky touch that makes it irresistible.

Grilled chicken is not only a delicious dish, but also an important element of Peruvian culture. Its popularity extends to all social classes, and it’s a dish enjoyed at family gatherings, celebrations, and special events. Pollerías, restaurants specializing in grilled chicken, are a common feature of the Peruvian urban landscape and a gathering place for friends and family.

The global spread of grilled chicken is a testament to its universal appeal. Thanks to the migration of Peruvians, chicken restaurants can be found in many parts of the world, and the dish has adapted to local tastes without losing its essence.

In short, grilled chicken is a dish that embodies Peruvian gastronomic identity. Its unique flavor, versatility, and cultural significance make it a culinary treasure worth celebrating and enjoying. It’s a dish that brings people together, evokes memories, and celebrates the richness of Peruvian cuisine.