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Peruvian Rotisserie Chicken (Pollo a la Brasa)

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    Peruvian Rotisserie Chicken (Pollo a la Brasa)

    1/2 bottle (12 ozs.) Goya brand Mojo 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.
    Last edited by Dewesq55; February 5, 2015, 05:16 PM.

    #2
    I freakin' love achiote paste on fowl! I will do this on my next chicken thigh cook. It will make crazy, diseased tacos!

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      #3
      Cookin this tomorrow. Thank you!

      Comment


        #4
        Thanks, DEW, for this recipe. It's on my weekend menu if I can find all of the ingredients at the grocery today.

        Kathryn

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          #5
          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

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          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I should have made that clear. It's the Mojo Criollo.

          #6
          This chicken is traditionally (at least in the U.S) served with a spicy green sauce called ají (ah-HEE) sauce. I have posted a recipe for it here: http://pitmaster.amazingribs.com/for...aj%C3%AD-sauce

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            #7
            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!

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              #8
              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.
              Last edited by Guy; April 12, 2015, 03:51 PM.

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                #9
                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?

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