1/2 bottle (12 ozs.) Goya brand Mojo Criollo marinade
8 oz. Dark or Amber Beer
1/4 cup soy sauce
2 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp ground cumin
1 packet Sazon con culantro y achiote
1 whole chicken
Place all the ingredients except the chicken in a large bowl and mix well place chicken in a large Ziplock bag big enough to hold the chicken and marinade and still zip closed securely. Pour the marinade into the bag over the chicken. Get out as much of the air as you can and zip the bag close. Place the entire bag in a large bowl or pot to catch any drips or spills and refrigerate for at least 12, and preferably 24 hrs.
Pre-heat grill with rotisserie for 2 zone cooking. Stabilize the heat inside the cooker at about 325°F. Place the chicken on the spit rod and secure. Tie up the leg tips and tie the wings to the body and rotisserie cook until done about 60-90 minutes over indirect heat.
Serve with Peruvian Aji Sauce.
EDIT: I have recently tweaked the recipe for the chicken marinade/brine. I think it makes it a tad more savory and more like what I used to get in Pio Pio in NYC. SEE BELOW!
8 oz. Dark or Amber Beer
1/4 cup soy sauce
2 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp ground cumin
1 packet Sazon con culantro y achiote
1 whole chicken
Place all the ingredients except the chicken in a large bowl and mix well place chicken in a large Ziplock bag big enough to hold the chicken and marinade and still zip closed securely. Pour the marinade into the bag over the chicken. Get out as much of the air as you can and zip the bag close. Place the entire bag in a large bowl or pot to catch any drips or spills and refrigerate for at least 12, and preferably 24 hrs.
Pre-heat grill with rotisserie for 2 zone cooking. Stabilize the heat inside the cooker at about 325°F. Place the chicken on the spit rod and secure. Tie up the leg tips and tie the wings to the body and rotisserie cook until done about 60-90 minutes over indirect heat.
Serve with Peruvian Aji Sauce.
EDIT: I have recently tweaked the recipe for the chicken marinade/brine. I think it makes it a tad more savory and more like what I used to get in Pio Pio in NYC. SEE BELOW!
- Increased soy sauce too â…“ cup
- Increased kosher salt to 1½ Tbsp
- Increased cumin to 1 full tsp. I have left the recipe above intact as originally posted for those that want it. I highly recommend the changes, though.
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