- Joined
- Jul 26, 2013
- Location
- Denver, CO
If you’ve never tried grilling Peruvian chicken with green sauce, give it a shot. Some of the best chicken you will ever eat.
I have adapted recipes from these two sites, leaving out the beer and lime since I find it makes it harder to crisp up the skin. Also I use Steven Raichlen’s tip for using annatto oil (1 TBL in marindade and reserve some for basting). Gives chicken beautiful color and bit of added flavor too.
Make a few slashes in the chicken to make it easier for marindade to penetrate (under skin too on the chicken breasts). These were parts so only marinaded for 4-5 hours which was plenty.
Used my bucket-of-bolts Frankenstein grill since I like to cook chicken high above coals (12” to 15”) and let that fat deliciousness drip down. Temps around 350-425 to render fat under skin.
Serve with French fries (dip in the green sauce!) and avacado salad.
https://www.daringgourmet.com/pollo-la-brasa-peruvian-roasted-chicken/
https://www.seriouseats.com/recipes/2012/08/peruvian-style-grilled-chicken-with-green-sauce-recipe.html
I have adapted recipes from these two sites, leaving out the beer and lime since I find it makes it harder to crisp up the skin. Also I use Steven Raichlen’s tip for using annatto oil (1 TBL in marindade and reserve some for basting). Gives chicken beautiful color and bit of added flavor too.
Make a few slashes in the chicken to make it easier for marindade to penetrate (under skin too on the chicken breasts). These were parts so only marinaded for 4-5 hours which was plenty.
Used my bucket-of-bolts Frankenstein grill since I like to cook chicken high above coals (12” to 15”) and let that fat deliciousness drip down. Temps around 350-425 to render fat under skin.
Serve with French fries (dip in the green sauce!) and avacado salad.
https://www.daringgourmet.com/pollo-la-brasa-peruvian-roasted-chicken/
https://www.seriouseats.com/recipes/2012/08/peruvian-style-grilled-chicken-with-green-sauce-recipe.html
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