AI-generated photo.
Peruvian · Iconic, Lima · Peru
Pollo a la brasa
Pollo a la brasa (pollo a la brasa), a Lima plate from Peru.
Pai editors’ mark 5 / 5
Plan, list, and collections
Pollo a la brasa is cooked in Lima as its own plate, not as a copy of a restaurant menu. Marinate the chicken with cumin, paprika, and lime and roast it until the skin side browns and the meat is cooked through. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
84
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 44%
- Carbs 25%
- Fat 31%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 34.3 g of protein in the serving.
Watch · Low sodium
About 726 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken thigh194 kcal
- Potato77 kcal
- Olive oil33 kcal
- Garlic4 kcal
- Ground cumin3 kcal
- Soy sauce3 kcal
Glycemic load
Estimated glycemic load for this count: 13.2. The bands come from the ingredient table.
Portion
One serving, as written, is about 317 kcal.
Allergens. Gluten, Soy, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 317 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 317 kcal | 16% |
| Protein | 34.3 g | 69% |
| Carbohydrate | 19.8 g | 7% |
| Fiber | 2.6 g | 9% |
| Total sugars | 1 g | 2% |
| Fat | 10.7 g | 14% |
| Saturated fat | 2.3 g | 12% |
| Cholesterol | 150 mg | 50% |
| Sodium | 726 mg | 32% |
| Potassium | 882 mg | 19% |
| Calcium | 39 mg | 3% |
| Iron | 2.9 mg | 16% |
| Magnesium | 69 mg | 16% |
| Zinc | 3 mg | 27% |
| Vitamin A | 30 mcg | 3% |
| Vitamin C | 22.4 mg | 25% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 10 mcg | 8% |
| Thiamin (B1) | 0.2 mg | 20% |
| Riboflavin (B2) | 0.4 mg | 28% |
| Niacin (B3) | 10.2 mg | 64% |
| Vitamin B6 | 1.1 mg | 64% |
| Folate | 23 mcg | 6% |
| Vitamin B12 | 1 mcg | 41% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Sheet pan
- Scale
- Tongs
- Cooling rack
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Chicken thigh4 thighs640 g
Ground cumin1 tsp3 g
Sweet paprika1 tsp3 g
Garlic3 cloves10 g
Soy sauce1 tbsp17.39 ml
Lime juice1 tbsp25 ml
Potato3 potatoes400 g
Olive oil1 tbsp16.48 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Pollo a la brasa. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, ground cumin, sweet paprika, garlic, soy sauce, lime juice, potato, olive oil, kosher salt. Pollo a la brasa is cooked in Lima as its own plate, not as a copy of a restaurant menu. Marinate the chicken with cumin, paprika, and lime and roast it until the skin side browns and the meat is cooked through. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Pollo a la brasa is cooked in peru. Cut pieces the same size so the center and the edge finish together.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Pollo a la brasa, until the edges take a little color. Roast on the middle rack. The top rack browns before the center cooks.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Pollo a la brasa at 450°F / 232°C. Start checking at 37 minutes. Pollo a la brasa is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
Roast 37 min
- 🇵🇪 PeruSouth Americaicon-peru-pollo-a-la-brasa-step-4
Pollo a la brasa, step 5
Step 5 · Pollo a la brasa
5Check the center of Pollo a la brasa, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇵🇪 PeruSouth Americaicon-peru-pollo-a-la-brasa-step-5
Pollo a la brasa, step 6
Step 6 · Rest 5 min
6Rest Pollo a la brasa for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in peru, with the sauce or garnish that belongs to it. Film Pollo a la brasa in this shot order and no other: a cooling rack and a waiting towel; brine covering every vegetable in the jar; liquid going in and lifting the fond; steam rising off the finished plate. Slate words for the editor: iris, violet, kettle, blister, shimmer, ivory, windowlight, linen, zephyr, nutmeg.
Rest 5 min
How you know it is done
Pollo a la brasa is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
If it goes wrong
- Pollo a la brasa looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Pollo a la brasa turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Pollo a la brasa, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Pollo a la brasa is one of the plates people ask for by name from Lima.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Marinate the chicken with cumin, paprika, and lime and roast it until the skin side browns and the meat is cooked through.
Allergens in the required list: Gluten, Soy, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.