Peruvian Marinade Rotisserie Grill Or Oven Chicken Marinade Recipes

PERUVIAN CHICKEN

Steps:

• While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
• In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
• Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
• 15 minutes before cooking, preheat the oven to 425F.
• Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
• Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!

PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)

Steps:

• Marinate chicken:
• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
• Grill chicken:
• If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
• If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
• Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

PERUVIAN-STYLE GRILLED CHICKEN WITH GREEN SAUCE RECIPE

Steps:

• For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down sides as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
• For the Chicken: Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.
• Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous. Spread mixture evenly over all surfaces of chicken.
• Light a chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
• Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.
• Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.

PERUVIAN MARINADE FOR CHICKEN

Steps:

• Whisk all marinade ingrediants together in a bowl.
• Place chicken breasts in a large ziplock bag and pour marinade over top.
• Refrigerate for at least 30 minutes but no longer than 4 hours.
• Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick.
• Grill, with lid down for 7 to 7 1/2 minutes per side.

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.