On one of the Grilling forums I belong to ( http://weberkettleclub.com/forums/grilling-bbqing/pollo-ala-brassa-aka-'peruvian-chicken'/ ), the topic of Peruvian Chicken was discussed, and this is my attempt at it. What makes it Peruvian are the spices that are used. The recipe is located via the link above.
I mixed up the recipe ingredients and applied it to the chicken, then let it marinate for 6 hours.
I wanted a two zone fire, with one of the zones level with the chicken. My thinking was this would help crisp up the skin.
With the lid on I waited about 15 minutes and checked to see how the chicken was doing. My main concern was to be sure the skin was not burning because of the direct heat. So far so good.
It wasn't necessary, but I added a couple more coals after 25 minutes passed, just cautious I guess.
About 30 minutes later I checked again, and the chicken was done. I use a Thermapen for checking temps.
The chicken was great; the skin was nice and crispy, meat tender and juicy, and the flavors were very good. I would gladly do this recipe again
I mixed up the recipe ingredients and applied it to the chicken, then let it marinate for 6 hours.
I wanted a two zone fire, with one of the zones level with the chicken. My thinking was this would help crisp up the skin.
With the lid on I waited about 15 minutes and checked to see how the chicken was doing. My main concern was to be sure the skin was not burning because of the direct heat. So far so good.
It wasn't necessary, but I added a couple more coals after 25 minutes passed, just cautious I guess.
About 30 minutes later I checked again, and the chicken was done. I use a Thermapen for checking temps.
The chicken was great; the skin was nice and crispy, meat tender and juicy, and the flavors were very good. I would gladly do this recipe again