PDA

View Full Version : Peruvian Smoked Chicken


OklaDustDevil
05-30-2018, 10:07 AM
I like to try international BBQ recipes and have been wanting to make a Peruvian chicken recipe I found on here a few weeks back -- it looked great.

I chose to use boneless, skinless chicken breasts instead of a whole bird, and marinated them overnight.

https://i.imgur.com/wCaOZWW.jpg

Then smoked them in my Mak 1-star at 250, raising it to 400 after 30 min. Threw on some small peppers as well.

https://i.imgur.com/hPPp58S.jpg

Some side items:

https://i.imgur.com/3JBTeSd.jpg

Plated with Peruvian sauce and a French Bordeaux:

https://i.imgur.com/LSeN3wy.jpg

The hardest thing about it was finding the three Peruvian pastes the recipe called for. I struck out at several local international markets, then found them at a small local deli shop that a local Argentinian restaurant operates.

But the result was fantastic!

OklaDustDevil
05-30-2018, 10:18 AM
Here is the link to the recipes:

https://www.bbq-brethren.com/forum/showthread.php?p=3998184

PnkPanther
05-30-2018, 10:53 AM
well done

EdF
05-30-2018, 01:15 PM
Made some myself for the first time over the weekend. Wife found the pepper pastes. Great stuff!

EdF
05-30-2018, 01:16 PM
That green sauce is pretty awesome, isn't it?

charcoalwilly
05-30-2018, 02:27 PM
Tasty looking OklaDustDevil! Glad you found the recipes helpful. Did you try basting with the Annato oil? BTW, you can buy those pastes on Amazon.

How do you like the Mak1?

cowgirl
05-30-2018, 03:14 PM
Looks delicious, Ray and Ed!

HogGrog
05-30-2018, 03:18 PM
Yum! Nicely executed cook!

Stingerhook
05-30-2018, 03:39 PM
Looks great from here.

OklaDustDevil
05-30-2018, 03:40 PM
That green sauce is pretty awesome, isn't it?

Yes, the green sauce is unbelievable! I'm sure it would go well on many things, but I'm thinking particularly smoked or grilled pork loin . . . .

Ed, is that a Karubecue in your photo? If so, how do you like it?

OklaDustDevil
05-30-2018, 03:52 PM
Tasty looking OklaDustDevil! Glad you found the recipes helpful. Did you try basting with the Annato oil? BTW, you can buy those pastes on Amazon.

How do you like the Mak1?

I used to baste back in my younger days -- hell, I remember basting a Thanksgiving turkey every 30 min for 12 straight hours, overnight, when I lived in a third-floor apartment and had the smoker in the parking lot. But I always watched the baste roll off whatever I was basting and onto the bottom of my smoker.

At some point along the way I concluded the effort and mess outweighed whatever minimal result I was achieving, so I don't baste any more. I did put the ground annato in the marinade, however.

In your photos, it does look like the annato oil gave the chicken great colour.

Re the Mak 1-star, I love, love, love it. To smoke those chicken breasts it was up to 250 temp in 5 min, quicker than lighting my Weber or even a gas grill. But I mainly bought it for auto overnight cooks so I don't have to pull all-nighters any more, and it is a champ at that. You can program the cook in phases, different times and temp's, and it comes with a meat probe that plugs into the controller, so one phase of the cook can depend on the meat reaching a programmed internal temp.

Coat
05-30-2018, 05:36 PM
Great cook!

lantern
05-30-2018, 05:38 PM
AWESOME!!!


And thank you very much for posting the pastes!!

OklaDustDevil
05-30-2018, 06:01 PM
And thank you very much for posting the pastes!!

The pastes were Huacatay Paste, Aji Panca Paste, and Aji Amarillo Paste. I sampled them out of the jars; due to Forum rules I can't say how they tasted straight. But combined with other ingredients in the marinade and green sauce, the result was spectacular! I'm so glad folks on here are willing to share their recipes!!