El Pollo Restaurant Peruvian Roasted Chicken Recipes

EL POLLO RESTAURANT PERUVIAN ROASTED CHICKEN

Steps:

• In medium-size bowl, mix first eight ingredients.
• Wash chickens thoroughly with lemon water and remove excess fat from inside chickens.
• With a large carving fork, poke deep holes all over chicken, including under wings. Rub the marinade thoroughly inside and outside the chicken. Seal chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator.
• Remove chicken from bag and dilute marinade left behind in bag with a Tablespoon of water. (Place marinade in a small saucepan, bring to a boil and simmer 2-3 minutes. Set aside.).
• Place chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.

PERUVIAN ROASTED CHICKEN

Steps:

• Combine vinegar, wine, oil, garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.
• Trim chicken of any excess or loose fat and place in a zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
• Seal bag and place chicken in the refrigerator for at least 2 hours. The chicken will have more flavor the longer it marinates in the spice mixture. Do not refrigerate for more than 24 hours.
• Preheat grill and prepare rotisserie.
• Place the chicken on the rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 F (150 C) Test chicken for doneness by the measure the temperature in the thickest part of the thigh. Chicken is done once the thigh meat reaches 175 F (85 C).
• Remove chicken from grill and place onto a large heat-resistant cutting board. Carefully, remove rotisserie rod and lightly tent the chicken with aluminum foil. Let rest 10 to 12 minutes before carving.
• This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup/120 milliliters of mayonnaise with 2 tablespoons/30 milliliters mustard and 2 tablespoons/30 milliliters lime juice.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

POLLO A LA BRASA - PERUVIAN ROASTED CHICKEN WITH YELLOW POTATOES

Steps:

• Brine the chicken by soaking the chicken (giblets removed) in salt water for 12 hours in the refrigerator . Remove from salt water and rinse.
• Peel and mash the garlic, and mix it with the vinegar and the vegetable oil. Stir in the chile powder, cumin, paprika, garlic salt, and soy sauce.
• Place the chicken in a ziplock bag, and pour in the marinde. Seal the back and toss to coat the chicken with the marinade.
• Marinate chicken, refrigerated, for 12-24 hours.
• Preheat oven to 375 degrees. Peel the potatoes and cut into small wedges.
• Place the potatoes in a roasting pan. Place the chicken, breast side up, on top of a rack over the potatoes.
• Roast chicken uncovered for 30-45 minutes. If the skin is getting too brown, cover loosely with foil. Flip and stir the potatoes with a spatula. Continue to roast until chicken has an internal temperature of about 165 degrees, about 1 hour and a half total oven time, depending on the size of the chicken. (Read more here about how to roast chicken).
• Remove chicken from oven and let cool for 10-15 minutes before carving.