Peruvian rotisserie chicken

Peruvian rotisserie chicken

Pollo a la brasa

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Traditionally cooked on a rotisserie over hot coals and served with chips, these chickens are marinated in a garlic herb paste, infusing the meat with flavour. Popular throughout Peru, this dish has been the inspiration behind many a barbecue chicken shop in the West. After making this version, you’ll never go out for chicken again.

Ingredients

Quantity Ingredient
2 x 1.5kg whole free-range chickens
8 garlic cloves, chopped
2 cm piece ginger, peeled and chopped
2 tablespoons dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon sea salt
2 teaspoons freshly ground black pepper
1/2 cup white vinegar

Method

  1. Rinse the chickens under cold running water, cleaning out the inside cavities. Pat dry, trim any excess fat and tuck in the wings.
  2. Combine the garlic, ginger, oregano, cumin, paprika, salt and pepper in a food processor and process to make a smooth paste. Add the vinegar and process to combine.
  3. Place the chickens on a non-reactive tray. Coat the chickens in the spice mixture, rubbing it under the skin and inside the cavities. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  4. Preheat a gas barbecue fitted with a rotisserie to 200°C. All of the burners should be set to medium. Insert the rotisserie rod through the cavities of the chickens and centre them on the rod. Secure the rotisserie according to the manufacturer’s instructions. Turn off the burners directly underneath the chickens, leaving the side burners on medium. Place a drip tray filled with 1 cm water underneath the chickens.
  5. Cook the chickens for 1–1¼ hours, or until crisp and golden brown and the juices run clear when a skewer is inserted into the thickest part of the thigh. Wearing barbecue mitts, carefully remove the rotisserie rod. Take the chickens off the rod and place on a large tray. Cover with foil and set aside to rest for 10 minutes. Carve the chickens into quarters or eight pieces, to serve.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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