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.
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.
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.
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.
This sauce perfectly complements the roasted chicken. It’s tangy and refreshing, and adds a pop of color to your plate.
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.
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 2 tablespoons Sriracha
- 1 1/2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons brown mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon coarse black pepper
- 1/2 teaspoon dried oregano
- 1 5 to 6 whole chicken
- 1 1/2 cups packed cilantro leaves
- 2 green onions, cut into 2-inch pieces (green and white part)
- 1 large jalapeno, halved
- 1 clove garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3/4 cup mayonnaise
- Truss chicken.
- In a medium bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
- Rub garlic mixture over all sides of chicken and inside the cavity. Cover and refrigerate overnight.
- Secure chicken on rotisserie skewer. Insert into oven.
- Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
- 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.
- Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
- Remove chicken to a cutting board and carve.
- Serve chicken pieces with green sauce.
TAGS: chicken, countertop oven, green sauce, marinade, peruvian chicken, Rotisserie Chicken, rub, whole chicken
CATEGORIES: Everyday Recipes, main courses
