Peruvian Chicken on the Rotisserie

 

Peruvian Chicken on the Rotisserie

Peruvian Chicken Rotisserie-Style

Peruvian chicken (Pollo a la Brasa) is a rotisserie-style chicken dish that originated in Peru during the 1950s. There is no argument that this famous South American chicken has garnered global appeal, and rightfully so--it is absolutely delicious. Typically, this chicken is topped with a green sauce and served alongside rice and vegetables, but you can pair it with whatever you choose.
Photo by: Sabrina Baksh/derrickriches.com
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Course: Main Course
Cuisine: Fusion, Latin American
Keyword: grilled chicken, Peruvian chicken, Rotisserie chicken, whole chicken on the grill
Servings: 4
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 1 whole chicken about 3 pounds
  • ½ cup cilantro garnish
  • kitchen twine for trussing
  • 1 large onion
  • 1 aluminum drip pan
  • For marinade:
  • Juice of 2 limes
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon aji amarillo paste
  • 1 tablespoon aji panca paste
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons salt
  • 2 teaspoons cumin
  • 1 1/2 teaspoons black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to your liking

Instructions

  • Combine marinade ingredients in a medium bowl. Set aside.
  • Place the whole chicken onto a large cutting board. Trim any excess fat or hanging skin that might otherwise cause flare-up on the grill. Pat chicken dry with paper towels and apply marinade all over. Make sure to get under the skin of the breast.
  • Set chicken into a sealable container (large bowl with plastic wrap, freezer bag, or plastic container with a lid). Place into the refrigerator to marinate for 12-24 hours.
  • Preheat grill for medium-high heat, indirect cooking.
  • Remove chicken from the refrigerator and truss with kitchen twine.
  • Cut a hole into the onion using a paring knife. Doing so will help guide the rotisserie rod through. Slide onion onto the rod and insert into the chicken cavity. Run the rod through and secure rotisserie forks.
  • Place chicken on the grill. Fill a drip pan with one cup of water and set it under the chicken. Cook for 70-90 minutes or until chicken reaches an internal temperature of 180 in thigh meat and 165-170 in the breast.
  • Once cooked through, use heat-resistant gloves to remove the chicken with the rotisserie rod still intact. Place onto a clean cutting board—loosely tent chicken with aluminum foil. Let rest for 10 minutes. Discard drip pan.
  • Remove the rod and cut away the kitchen twine. Carve chicken and arrange it onto a serving platter. Spritz with a bit of fresh lime juice, and top with cilantro before serving. Enjoy!

Notes

Things to think about with this recipe:
What is aji? This recipe calls for two different types of aji paste. Aji simply refers to chili pepper pastes, which is quite pervasive in Peruvian cooking.
-Aji amarillo, orange in color, is the most widely used, and the easiest to find.
-Aji panca paste is made from a dark red chili and has an earthy, smoky flavor.
Look for one or both in the Latin American section of your local supermarket, or local specialty markets. They are also readily available online.
Alternative cooking methods:-  Don’t own a grill or have access to a rotisserie unit?
-Bake this chicken in the oven at 375 degrees F., for 70-90 minutes. See the above instructions for doneness temps.
-Indoor rotisserie unit. Follow prep instructions above, but follow manufacturers guide for rotisserie chicken temperature settings, times, and set up.
 
 

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