Peruvian Pollo a la Brasa: A Gourmet Keto Classic by Chef Janine

If you've never experienced the irresistible flavors of Peruvian Pollo a la Brasa paired with the vibrant, herbaceous Ají Verde, then you're missing out on one of South America's most beloved culinary treasures. This iconic dish, known for its smoky, spice-infused roasted chicken and creamy, piquant green sauce, has captured the hearts—and taste buds—of food lovers worldwide. It’s no wonder this dish has become a fan favorite at COMFORT KETO, where Chef Janine has perfected a low-carb version that stays true to its bold, authentic roots.

The Origins and Rise of Pollo a la Brasa

Born in the mid-20th century, Pollo a la Brasa was originally a simple yet ingenious creation in Peru. A Swiss immigrant to Peru, Roger Schuler is credited with creating and popularizing the dish in the 1950s when he started selling rotisserie-style chicken in his restaurant, La Granja Azul, just outside Lima. His proprietary recipe quickly became a nationwide sensation, evolving into a staple of Peruvian cuisine.

La Granja Azul Wins Legal Battle Against Municipality of Ate

Iconic Peruvian restaurant La Granja Azul won a legal battle against the Municipality of Ate, which had closed it in 2023 for lacking modern day permits, in particular due to having been built on rustic land over 70 years ago. Country's "Commission for the Elimination of Bureaucratic Barriers" (Indecopi) ruled the closure illegal, as the regulations were introduced decades after the restaurant’s founding in the 1950s.

La Granja Azul argued that retroactive enforcement was unconstitutional. Indecopi’s ruling allows the restaurant to continue operating without the threat of closure or fines.

Chef Janine's Message: "As a chef who cherishes tradition and culinary heritage, I’m thrilled to see justice prevail for La Granja Azul! Their legendary pollo a la brasa is a true Peruvian treasure, and this victory ensures that future generations can continue to enjoy its unmatched flavors. Congratulations to the entire team—this is a win for all lovers of international cuisine!"

Today, Pollo a la Brasa is not just a meal—it’s a cultural phenomenon. Families gather around it in homes, while bustling pollerías (specialty chicken restaurants) serve it alongside fries, fresh salads, and the essential Ají Verde sauce. Its appeal extends far beyond Peru, with its smoky, marinated flavors enjoyed in cities across South America, the United States, and Europe.

The Traditional Ingredients and Chef Janine’s Keto Take

Classic Pollo a la Brasa is marinated overnight in a blend of garlic, soy sauce, vinegar, Peruvian spices, and a touch of dark beer to enhance caramelization. The chicken is then slow-roasted over charcoal, basting in its own juices to develop a rich, smoky crust.

Chef Janine’s Keto-Friendly Version preserves the essence of this dish while eliminating the carbs and sugar typically found in traditional marinades. Instead of beer or sugary ingredients, her marinade features a carefully crafted blend of:

• Garlic, cumin, and oregano for depth of flavor

• Smoked paprika and a hint of lime juice for acidity and brightness

• Coconut aminos and avocado oil as clean, low-carb substitutes for soy sauce and processed fats

The excess marinade is continuously basted onto the chicken as it roasts, ensuring a deeply flavorful, tender result.

The Perfect Pairings: Low-Carb and Full of Flavor

While the traditional version is served with crispy fries or white rice, Chef Janine keeps it keto without sacrificing authenticity. Her Pollo a la Brasa is paired with:

• Cauliflower Rice – A light, nutrient-dense base that soaks up the bold, umami flavors

• Veggie Saltado – A vibrant, stir-fried mix of bell peppers, onions, and tomatoes tossed in a cumin-infused red wine sauce, inspired by Peru’s fusion of indigenous and Asian flavors

Of course, no Peruvian chicken dish is complete without Ají Verde, a creamy, spicy green sauce that ties everything together. Chef Janine’s version uses house made avocado oil mayo instead of conventional mayonnaise, keeping the richness intact. The sauce is a powerful combination of cilantro, jalapeños, lime juice, garlic, and a hint of Parmesan cheese, creating a tangy, herbaceous finish that elevates every bite.

The Nutritional Benefits

Chef Janine’s keto take on Pollo a la Brasa isn’t just delicious—it’s packed with nutritional benefits:

✔ High in protein – Essential for muscle maintenance and satiety

✔ Rich in healthy fats – Avocado oil and Greek yogurt supports brain and heart health

✔ Low in carbs – Making it perfect for blood sugar control and keto-adapted lifestyles

✔ Loaded with antioxidants – Thanks to spices like cumin, paprika, and fresh herbs

This flavor-packed, guilt-free indulgence proves that you don’t have to compromise tradition for health. One bite, and you’ll understand why this dish has stood the test of time—now with Chef Janine's masterful low-carb twist that makes it even better.

Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.

Bon Appétit!

Chef Janine