Pollo a la Brasa (Peruvian Grilled Chicken)
For your coming feast, treat your family to a classic Peruvian dish made on the grill rather of in the oven. Pollo a la brasa is simple to prepare and bursting with flavor.
Marthinus StrydomThe Story
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
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Ingredients
Method
- Place chicken into a resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bag. At this point you can either rotisserie the chicken or make a spatchcock chicken. Discard bag with excess marinade.
- If you're doing a rotisserie, grill for approximately 1 hour (internal temperature reaches 73 degrees c)
- Transfer chicken to a serving dish, carve and and drizzle reserved sauce over the chicken.
