Peruvian Rotisserie Chicken (Pollo a la Brasa)

[Bad Hat BBQ]

This is a keeper....

[WillTravelForFood]

Pointing to other threads: this is a peruvian Aja sauce that we've used successfully:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-sauces/1112303-peruvian-aja-sauce-green-sauce

[Troutman]

Could this be the latest bump record? I just don't know.....

[rodkeary]

Dewesq55 I have a question about your tweaks. Is the salt used as a dry brine or added to the marinade? And just to confirm you are increasing the soy sauce to one full cup?

This looks delicious. I hope to try this recipe in the next couple of days.

[fzxdoc]

Yes I have, Dewesq55 . I think adding lime juice takes it to another level. So glad you told us to add it.

K.

[Dewesq55]

You are most welcome, Kathryn! I, too often cook 2 at a time. That really sucks about the huacatay paste. But, as you say, cilantro is a mighty tasty substitute. Have you been adding the lime juice at the end that I added to the recipe a while back?

[barelfly]

And the first part to go along with the sauce! Thank you for posting fzxdoc and resurrecting a good one!

[fzxdoc]

I made this recipe again last night. Since you first posted it, Dewesq55 , I bet I've made it a dozen times or so. It is so delicious.

I'm not a huge fan of marinades--I usually find them messy without imparting as much flavor as a rub does. But there's something magic about what this marinade does to chicken.

I usually split the chickens vertically, removing the backbone and splitting at the breastbone, marinate each half in its own gallon ziploc bag, and then, when the time comes, hang them on the PBC.

The PBC is known for making juicy chicken, but with this recipe, the traditional PBC juicy chicken is amped up even more. Cooking at 350+ deg, the skin actually gets nice and crisp enough to be bite-through. I usually do 2 chickens at a time because we love leftovers.

Of course I served it with your Aji sauce recipe (another winner). Disappointed that the Huacatay Black Mint that I ordered from Amazon came with the safety button on the lid already popped, so I had to throw it away without using it. Cilantro as a substitute is still a quite tasty option.

So all of this is to say thank you for posting this recipe all those years ago. It's yet another example of the quality of tasty recipes available here on The Pit. Just wanted you to know that this recipe has become a classic in our house.

Kathryn

[Dewesq55]

I'm not sure Guy. I have always used a rotisserie and that's how it is cooked in the restaurants. I think the rotisserie results in very even cooking of the skin. But I don't have a kettle or a vortex so I can't really say if they would work the same. They might. I think a vertical chicken roaster (beer butt chicken contraption) would work, so why not a vortex?

[Guy]

Dewesq55 do you have to use a rotisserie? Will it work with a Votex, big end up with chicken over it? Coals to the outside.

[Flavorsavor]

Thanks for posting this recipe. Made it this weekend on the kettle w/ rotisserie and it was absolutely delicious, it will be in the rotation from now on!

[Dewesq55]

This chicken is traditionally (at least in the U.S) served with a spicy green sauce called ajà(ah-HEE) sauce. I have posted a recipe for it here: http://pitmaster.amazingribs.com/for...aj%C3%AD-sauce

[Dewesq55]

I should have made that clear. It's the Mojo Criollo.

[oldsteve]

Hi Dew. I'm going to make your great sounding recipe but I have a question about which of the Goya brand Mojo marinades you used?The Mojo Criollo, or the Mojo Chipotle. Thanks!

oldsteve

[fzxdoc]

Thanks, DEW, for this recipe. It's on my weekend menu if I can find all of the ingredients at the grocery today.

Kathryn