Air Fryer Peruvian Pollo a la Brasa

Name: Air Fryer Peruvian Pollo a la Brasa
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: Peruvian
Ingredients: 2.5 lb (1.1 kg) bone-in chicken thighs or drumsticks; 3 tbsp soy sauce; 2 tbsp white vinegar; 2 tbsp olive oil; 4 garlic cloves, grated; 1 tbsp aji amarillo paste (or 1 tsp smoked paprika + pinch cayenne); 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; Lime wedges, to serve

Pollo a la brasa is usually a whole bird on a rotisserie. For a weeknight, the same marinade on thighs or drumsticks gives you dark, savory skin and juicy meat from the basket. Serve with lime and a quick ají verde if you have mayo, cilantro and jalapeño.

48 min total
380°F / 193°C
4 servings
20 min prep

Jump to recipe See steps

Soy is traditional here

The dark color and umami come from soy (and often vinegar). It is not a shortcut; it is how many home versions build depth.

Air Fryer Peruvian Pollo a la Brasa

Prep 20 min · Cook 28 min · Total 48 min · 4 servings

Air Fryer380°F / 193°C

Basket time28 min

Flip / shakeat 14 min

Tested onCosori 5.8 qt, 1700W and Ninja Foodi 6 qt, 1700W

Crowding. Do not stack. Dark glaze needs dry heat.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Marinate

Marinate deep
Whisk soy sauce, vinegar, oil, garlic, aji paste, cumin, oregano, salt and pepper. Coat the chicken. Marinate at least 1 hour, overnight preferred.
Soy, vinegar and aji build the dark rotisserie color. Overnight is noticeably better than one hour.
Chicken coated in Peruvian pollo a la brasa marinade

Cook

Load the basket
Preheat the air fryer to 380°F (193°C). Arrange in a single layer.
Skin and glaze need dry heat. Stacked pieces stay pale underneath.
Pollo a la brasa chicken in the air fryer basket
Cook to dark brown
Cook 14 minutes. Flip. Cook 12-14 minutes more until skin is deep brown and meat near the bone reads 175°F (79°C).
Deep brown is traditional here. Confirm 175°F near the bone before you chase more color.
Rest with lime
Rest 5 minutes. Serve with lime.
Lime cuts the savory soy glaze. Rest five minutes so juices stay in the meat.
Finished Peruvian pollo a la brasa