Ingredients
-
1/3
-
2
-
5
-
2
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
-
-
-
-
Directions
Pollo a La Brasa Peruvian Grilled Chicken, This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it’s grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours., We loved this recipe. used a spatchcocked chicken and baked it with 1/2c water in a 9×13 Pyrex dish for 30 min at 500 degrees. I only had time to marinade for 3 hours. It came out incredibly moist, flavorful and delicious. The skin was still crispy. The marinade was perfect. I did add a tablespoon of Sriacha sauce. This is definitely a keeper. Obsessed with the marinade!!
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Steps
|
1
Done
|
Blend Soy Sauce, Lime Juice, Garlic, Cumin, Paprika, Oregano, 1/2 Teaspoon Pepper, and Oil in a Blender. |
|
2
Done
|
Put Chicken in a Large Sealable Bag and Add Marinade. Seal Bag and Marinate, Chilled, 8 to 24 Hours. Turn Occasionally to Assure Even Marinating. |
|
3
Done
|
Prepare Grill For Medium-High Heat. |
|
4
Done
|
Discard Marinade, Then Pat Chicken Dry. Oil Grill Rack. |
|
5
Done
|
Grill Chicken Over Area With No Coals or Over a Turned-Off Burner, Skin Side Down First, Covered, Turning Over Once, Until Cooked Through, About 30 to 35 Minutes Add Charcoal to Maintain Heat. |
|
6
Done
|
Garnish With Lime Wedges. |
|
7
Done
|
If Oven Roasting - Preheat Oven to 500f, and Roast Chicken For 30 Minutes in a 13x9-Inch Roasting Pan With 1 Cup Water. After 30 Minutes of Roasting Time, Tent With Foil and Continue Roasting Until Browned and Cooked Through, or About 15 Minutes Longer.. |
