Name: Peruvian Grilled Chicken (Pollo a la Brasa)
Cook time: 50 min
Total time: 9 3/4 hr
Yield: 2–4 servings
Ingredients: 1/3 cup soy sauce; 2 tablespoons fresh lime juice; 5 garlic cloves; 2 teaspoons ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1 tablespoon vegetable oil; 1 whole chicken (about 3 1/2 pounds), quartered; Accompaniment: lime wedges

Photo by Romulo Yanes

This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).

Cooks' Note

If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.

Recipe notes

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