Tag Archives: marinade

If you haven’t tried making Peruvian chicken (pollo a la brasa) at home, we’ve got the ultimate guide for putting a perfectly seasoned rotisserie-roasted bird on the table.

Whether you’ve tried it at a Peruvian restaurant with fried plantains and rice or picked it up pre-made at the grocery store, Peruvian chicken is making a name for itself. While Peruvian restaurants might do it best, this recipe from our Test Kitchen is pretty close to the real deal. The spice-heavy rub paired with the tangy, refreshing green sauce makes for a flavour combination that’s hard to beat.

Peruvian Chicken - Making the Rub

To make the slightly spicy and smoky rub for your Peruvian chicken (it’s really the star of the show), mix garlic, soy sauce, sriracha, lime juice, olive oil, cumin, paprika, mustard, chili powder, black pepper, and oregano. Rub the mixture over all sides of your trussed chicken chicken and in the cavity. Need help trussing your bird? Watch this helpful video from the Test Kitchen. Cover and refrigerate overnight so the flavours have time to marry and the bird can marinate.

Rotisserie Peruvian Chicken

Before cooking the chicken, secure it on a rotisserie skewer and insert it into your Hamilton Beach® countertop oven. We like this model for it’s rotisserie and convection functions. Roast for 1 to 1 ½  hours or the meat thermometer reads 165 degrees.

Rotisserie Peruvian Chicken

While the Peruvian chicken is roasting, make the green sauce for topping or dipping. Using a food processor, blender or food chopper (we love the glass bowl food chopper for this), add cilantro, green onions, jalapenos, garlic, lime juice, and olive oil. Pulse until the mixture is finely chopped, and then add mayonnaise. Pulse until the mixture is combined and you have a beautiful (and immensely flavorful) bright green sauce.

Making Peruvian Green Sauce in the Hamilton Beach Glass Bowl Chopper

Peruvian Chicken Green Sauce

This sauce perfectly complements the roasted chicken. It’s tangy and refreshing, and adds a pop of color to your plate.

Peruvian Chicken

Serve this rotisserie Peruvian chicken if you’re craving an out of the ordinary weeknight meal or want to upgrade your Taco Tuesday mains. If you’re a chicken wing fan, this rub makes a great tasting wing, too. Toss them in the spice rub after frying and use the green sauce for dipping while you’re watching your favourite team play on game day.

 

Peruvian Chicken on the Rotisserie with Homemade Green Sauce
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Servings
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Peruvian Chicken on the Rotisserie with Homemade Green Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
Rub
Servings:
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Instructions
  1. Truss chicken.
  2. In a medium bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
  3. Rub garlic mixture over all sides of chicken and inside the cavity. Cover and refrigerate overnight.
  4. Secure chicken on rotisserie skewer. Insert into oven.
  5. Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
  6. Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped.
  7. Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
  8. Remove chicken to a cutting board and carve.
  9. Serve chicken pieces with green sauce.
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As the temperature steadily rises, we’re starting to crave summer favourites like ice cream cones, juicy peaches, and anything with grill marks.

Searing Grill

Searing Grill

We’re throwing everything on the grill – seasonal veggies, pizza, london broil – you name it. We can’t seem to get enough of that charred, fresh-off-the-grill flavor.
Marinades

While a simple rub of salt and pepper might suffice for some, the Test Kitchen developed three simple marinades that pack a punch to use all summer long.

Marinades

We whipped up these easy marinades in our Hamilton Beach® single-serve blender and each was developed with a particular protein in mind.

Marinades

Grilled chicken is a summer staple. Instead of covering it with your favorite BBQ sauce before tossing it on the grill, let it take a quick dip in this citrusy marinade. Fresh thyme and zesty lemon juice perfectly complement the chicken, ensuring this goes with just about any summer side dish.

Grilled Chicken

In the mood for pork? This apple dijon marinade is both sweet and tangy, thanks to a little bit of apple juice and dijon mustard. The addition of brown sugar leaves you with a beautifully caramelized pork chop when you pull it off the grill.

Grilled Pork on the Searing Grill

Grilled steak is hard to resist on its own, but when it’s covered in this ginger lime marinade it’s nearly impossible. This Asian influenced marinade adds a nice bite to juicy steaks – thanks to fresh, spicy ginger and red pepper flakes. It’s got a little bit of sugar, a little bit of salt, and a lot of flavour.

Grilled Steak on the Searing Grill

Whether sweltering temps are keeping you inside with your Hamilton Beach® Searing Grill or you’re spending a beautiful 75-degree evening next to your outdoor grill, you’re sure to be in the running for the neighbourhood grill master title this summer thanks to these three marinades.