Peruvian Grilled Chicken (Pollo a La Brasa)
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- 1/3 c
- low-sodium soy sauce
- 2 Tbsp
- fresh lime juice
- garlic cloves
- 2 tsp
- ground cumin
- 1 tsp
- 1/2 to 1 tsp
- chili powder
- 1/2 tsp
- dried oregano
- 1/2 tsp
- black pepper
- 1 Tbsp
- vegetable oil
- 3 1/2 lb
- whole chicken, quartered (i used a cut-up fryer, and it worked well)
- 1 large
- lime, quartered (for garnish)
1Add soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder, 1/2 teaspoon pepper, and oil to blender, and blend until well mixed.
2Put chicken in a large sealable plastic zip-lock bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
3FOR GRILLING: Prepare grill for medium-high heat. Oil grill rack.
FOR OVEN ROASTING: Preheat oven to 500°F. Add water to a 13x9-inch baking dish; set aside.
4Discard marinade, then pat chicken dry.
5FOR GRILLING: 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).
FOR OVEN ROASTING: Place chicken in a single layer in the baking dish. Roast chicken for 30 minutes. Then tent with foil and continue roasting until browned and cooked through, about 15 minutes longer.
6Garnish with lime wedges, and serve while hot.