| Cuisine: Peruvian | Type: Main Course | Serves: 5 to 6 |
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Source:
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The Fire of Peru by Ricardo Zarate |
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Attributes:
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Grill, Book |
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Comments:
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You've no doubt heard of Peruvian Rotisserie Chicken which has become famous lately. Here is a version of that dish that does not require a rotisserie, but yields the same great flavor. This recipe takes some time. There is an overnight marination as well as a long poaching time before grilling, so plan ahead. |
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Serving Suggestions:
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Ingredients:
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For the marinade: 2 tbs. ají panca paste (available in ethnic markets or online) 1/4 cup pureed garlic, or minced garlic with a pinch of salt 1-1/2 tbs. finely chopped fresh rosemary 1-1/2 tsp. ground cumin 1 tsp. freshly ground black pepper 1/4 cup soy sauce, preferably Yamasa 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil For the chicken: 2 small chickens, about 3-1/2 pounds each, up to 5 pounds if that is all you can find Canola or vegetable oil |
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Instructions:
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1. Make the marinade: Whisk together the ají panca paste, garlic, rosemary, cumin, and pepper in a small bowl. Add the soy sauce, vinegar and olive oil and whisk to combine. Use right away or cover and refrigerate up to 5 days. 2. Trim excess fat from the chickens. Using poultry sheers, spatchcock the chickens then split halfwise along the breast to separate the chicken into two pieces. Place the chickens in a large bowl and rub the marinade all over them. Place each chicken half in the middle of a large piece of plastic wrap (large enough to encapsulate the chicken half). Divide remaining marinade in the bowl among the chickens, just pour it on top of them. Wrap the plastic wrap securely around the chicken so none of the marinade leaks out. Place two chicken halves in a gallon-sized heavy duty ziploc bag, and press as much air out as possible, then seal the bag. Repeat with other chicken. Refrigerate the bags at least 12 hours, preferably overnight. 3. When you are ready to cook the chickens, open each bag and again press out any remaining air. You want the bags well evacuated to prevent breaking while cooking. Place 2 or 3 ring molds or cookie cutters in the bottom of a large Dutch oven to serve as a pedestal for the chicken. If you have two Dutch ovens, or other large deep pots, you can do both bags at the same time. Otherwise, you can cook the chickens one-at-a-time. Place a bag of chicken on the pedestal and then cover with water by at least 1 inch. You'll need to put some weight on the bag to keep it fully submerged. Use a small saucepan with canned food, or something similar, 4. Bring the water to a slow simmer, then turn the heat all the way down. You want to slowly poach the chicken until the flesh between the leg and thigh is no longer pink--about 1-1/4 hours for a 3 pound chicken, longer for larger chickens, up to 1-3/4 hours. Keep the heat as low as possible. If the water begins to simmer again, turn the heat off for 5 minutes. 5. Using tongs, transfer the bagged chicken to a large bowl and let cool for 15 minutes. Then, open the bag carefully, it will be hot and let off steam. Transfer the chicken to a bowl, pour the marinade over the top, and discard the bags and plastic wrap. At this point you are ready to grill the chickens. If you are doing this ahead of time, let the chickens cool to room temperature, cover, and refrigerate in the marinade overnight. Just let the chicken rest for at least 1 hour at room temperature before grilling. 6. Prepare a grill for direct high-heat cooking and lightly oil the grate with vegetable oil. When the grill is very hot, place the chicken halves on the grill, breast side down, reserving the marinade. Sear each chicken half until the skin is blackeded all over, usually a solid 5 minutes. Cook the chicken a little longer if necessary; you want a nice dark color. Brush the chicken with the reserved marinade, flip, and brush the skin side (now facing up) with marinade. If the juices do not run clear when the thigh is pierced, grill several minutes longer, flipping and basting regularly until done. 7. Transfer the chickens to a serving plate and serve them right away, or let cool to room temperature. |
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2025-11-29