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Peruvian Chicken

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  • ColonialDawg
    Club Member
    • Oct 2017
    • 386
    • Coastal VA

    Peruvian Chicken

    This is one of my favorite ways to cook chicken and this recipe by Kenji is by far my favorite. If you can get your hands on Aji Amarillo chilies, do it. They have a great citrusy chili flavor (I’m actually growing some in my garden this year just so I can make my own Aji Amarillo paste). If you can’t find Aji Amarillo peppers, you get get Aji Amarillo chile powder from Savory Spice shop out of Colorado and make a paste with water (not the same but it works).

    The flavors of charcoal roasted chicken with that green sauce is out of this world delicious.

    https://www.seriouseats.com/recipes/...ce-recipe.html

    I have a 26 inch Kettle with SNS. I don’t do the direct sear because I feel cooking indirectly with the SNS at around 300-325 does a great job of producing a moist bird with nicely rendered charred skin. IMHO, if you use wood for flavor, go with pecan or oak.

    Sorry, no pictures to share.

    Link to chile powder: https://www.savoryspiceshop.com/spic...amarillo-chile
  • Steve R.
    Club Member
    • Jul 2016
    • 1851
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 22.5" Original Premium kettle w/ SnS and BBQ Guru adapter; Old Country Over and Under smoker; PBC; Weber Ranch Kettle w/ Guru adapter.

    #2
    Definitely on my to-do list. I discovered Peruvian food several years ago at a place in L.A., and I really miss it.

    Comment

    • CaptainMike
      Club Member
      • Nov 2015
      • 2068
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      #3
      Peruvian Chicken? Is that code for guinea pig so the kids will eat it?

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        And even that probably wouldn't work. The lack of breading would be a dead giveaway.

      • texastweeter
        texastweeter commented
        Editing a comment
        Don't knock guinea pig...or any rodent for that matter. Rabbit, squirrel (limb bacon), they are all pretty tasty. I hear capybara is pretty good too!

      • Steve R.
        Steve R. commented
        Editing a comment
    • ColonialDawg
      Club Member
      • Oct 2017
      • 386
      • Coastal VA

      #4
      He also has a sandwich version which is very good:

      https://www.seriouseats.com/recipes/...es-recipe.html

      Comment

      • gabulldog
        Club Member
        • Jun 2016
        • 143
        • Atlanta, GA

        #5
        Love that dude. Did this a few weeks ago, the sauce he's got with it is awesome too, just like the Peruvian chicken places I've eaten at around DC...

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6272
          • Republic of Texallence

          • OUTDOOR COOKERS
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          #6
          Although I'm sure its good, the recipe didn't really bowl me over. Other than a healthy dose of cumin, the flavor profile is pretty much what I would use for my chicken. As to the suggested sauce, it kind of reminds me of a chili based Alabama white sauce. I'd like to give that a try !!!

          Comment

          • EdF
            EdF
            Club Member
            • Jul 2016
            • 3140
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            #7
            My wife happened to find a couple of different kinds of Peruvian chile pastes a few weeks back. We made a version of this, with the green sauce, and it was really good. Thanks for the Kenji recipe - I think we used one from the NY Times.

            Comment

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