Peruvian Grilled Chicken (Pollo a la Brasa)
Vicki Butts (lazyme)
From Gourmet, September 2007.
- 1/3 c
- soy sauce
- 2 Tbsp
- fresh lime juice
- 5 clove
- 2 tsp
- ground cumin
- 1 tsp
- 1/2 tsp
- dried oregano
- 1 Tbsp
- vegetable oil
- whole chicken (about 3 1/2 pounds), quartered
- lime wedges, accompaniment
How to Make Peruvian Grilled Chicken (Pollo a la Brasa)
- 1Marinate chicken:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- 2Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- 3Grill 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.
- 4If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- 5Discard 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).
- 6Cooks' note:
If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.