Pollo a la Brasa Skewers – Bolivian Style Charred Chicken – Culinary Seasons

Pollo a la Brasa translates to rotisserie, grilled or charred chicken. This grilled chicken dish is traditionally made by rubbing the marinade over chicken quarters or whole chicken for rotisserie. It is a delicious marinade that may have some ingredients that may have you thinking the combination may not go together. When you try the charred chicken, marinated in rosemary, soy sauce and balsamic vinegar along with South American chiles or spices and lime juice you will want to make this again.

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When History Dictates Cuisine

Peru and Bolivia share land that was once Inca, it is no wonder that there are dishes that are so similar between the countries. Even though there are similarities in cuisine and they share land that was once Inca land, Pollo a la Brasa was actually created in the later 1940s by a Swiss national who found his new home in Lima, Peru. This was because of the difficulty of returning to his home country during WWII. Pollo a la Brasa dish became so popular in the year post war, that many restaurants adapted and interpreted the original recipe to make their own version, even spreading over the border into Bolivia.

Sometimes You’ve Gotta Use What You Got

This recipe for Pollo a la Brasa may not be 100% traditional to the original recipe but the flavor profile is very similar. The reason I did not write the recipe in the traditional sense is because I could not find either one of the two traditional chilies or pepper pastes locally. I could have ordered it online but I chose to go a slightly different direction.

Aji Panca and Aji Amarillo are two spice pastes made from two different types of chiles native to South America. Aji Panca is a milder paste than the bolder & spicier Aji Amarillo both can be found in recipes for Pollo a la Brasa depending on different regions of the countries.

The day I was researching the two chile pastes, I was looking for what other peppers fresh or dried would be an acceptable substitute. I found that dried pasilla peppers have a chocolatey fruity notes somewhat similar to the traditional pepper, but I didn’t have those. I did have dried ancho chile powder.

Since the Aji Panca delivers a smokey less spicy flavor profile than the hotter Aji Amarillo, I decided to use the ancho chile powder. Made form ripened poblano peppers then dried to make ancho peppers, the flavor profile of the ancho chiles would make an acceptable substitute to get a similar flavor.

Let me tell you now, although I did not splurge and order the pepper pastes online, the use of the dried ancho chile powder was a good substitution. The rosemary, balsamic & ancho along with the other latin aromatics blended together and infused the chicken with amazing flavor.

Pair the Pollo a la Brasa Skewers with homemade Aji Verde, a mayonnaise based green sauce that has garlic, jalapeno and cilantro as the base of the flavor infused with lime and cotija cheese.

Discovering Aji Panca and Aji Amarillo Flavors

I will be ordering Aji Panca and Aji Amarillo pastes to have on hand. I plan using one of the two chile pastes to make a marinated whole chicken and spinning on the rotisserie. This way I can compare the flavors of this recipe made with the traditional pastes to the ancho powder. Look for a recipe for a traditional Pollo a la Brasa to come. I will compare the flavor profiles between the two recipe versions. 😎

Can substitute soy sauce for tamari or omit for a gluten free marinade.

For Gluten Free variation – substitute the soy sauce with tamari or Braggs Amino Acids or omit Soy Sauce altogether.

  • Pollo a la Brasa Marinade

  • 2 lbs Chicken Thighs diced

  • 1 Tbl Soy Sauce (GF – tamari or Braggs Amino Acids)

  • Juice of 2 Limes

  • 2 Tbl Olive Oil

  • 1 Tbl Balsamic Vinegar

  • 2 tsp Ancho Powder

  • 3 Tbl Garlic minced

  • 1 1/2 tsp Cumin

  • 1 tsp Mexican Oregano

  • 1 Tbl Rosemary minced fine

  • 1 Tbl Agave Syrup (or honey)

  • 1 tsp Kosher Salt

  • 1 tsp Black pepper

  • Aji Verde Ingredients

  • 3/4 cup Mayonnaise

  • 1 ea Jalapeno cut into pieces

  • 4 ea Garlic Cloves

  • 1 bunch of Cilantro

  • Juice of 1 Lime

  • 1/4 cup Cotija or Parmesan cheese grated

  • Kosher Salt to taste

  • Making the Aji Verde
  • In a food processor or blender, add garlic, jalapeno
  • Pulse the blender to chop the garlic, jalapeno.
  • Add the cilantro & lime juice. Pulse to chop cilantro.
  • Add mayonnaise and puree to combine all ingredients to a smooth sauce.
  • Add the Cotija cheese and pulse to combine.
  • Adjust seasoning with salt.
  • Serve as a sauce for the grilled skewers.
  • Making the Marinade
  • Dice the chicken into 1-1 1/2″ pieces
    Reserve aside in a bowl.
  • In a separate bowl, combine the minced rosemary and garlic.
  • Add the ancho powder, cumin, oregano, salt & pepper.
  • Add the agave syrup.
  • Add olive oil, soy sauce, lime juice and balsamic vinegar.
    Whisk to thoroughly combine.
  • Add the marinade to the chicken and mix to coat marinade over the diced chicken.
  • Marinate the chicken for a minimum of 2 hours to overnight.
  • Grilling the Chicken
  • If using the wood skewers, soak the skewers in water for 1 hour to overnigh.
    This will help the skewer from excessive burning.
  • Skewer the marinated meat on the skewer leaving 3″ at the bottom to allow you yo grab the skewer.
  • Preheat the grill, charcoal would be best but gas grill will work the same.
  • Grill the Pollo a la Brasa Skewers on all sides of the meat.
    Turning every few minutes to avoid burning, you are looking for a nice char.
  • Remove the chicken from the grill when the internal temperature reaches a minimum of 165°.
  • Serve the chicken with Aji Verde, Lime Wedges and some Grilled Potatoes.

    Enjoy!