Pollo a La Brasa (Peruvian Grilled Chicken)
Ready In: 8 hrs 45 mins
Serves: 4
Ingredients
- 1⁄3 cup soy sauce
- 2 tablespoons fresh lime juice
- 5 garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 (3 1/2lb) whole chickens, quartered
- 1 lime, quartered (for garnish)
Directions
- 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. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- 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).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
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