Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this barbecued version delivers flavourful, tender and juicy chicken every time. The two accompanying sauces — featuring ají amarillo and ají rocoto Chillies — offer hot and tangy counterpoints.
For Peruvian Chicken, place chicken in large re-sealable plastic bag or dish. Mix all remaining chicken ingredients in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavour.
Meanwhile, prepare the two sauces. For Green Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. For the Rocoto Sauce, mix all ingredients in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.
Prepare BBQ for indirect medium-low heat (135°C to 150°C). Preheat BBQ by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of BBQ. Discard any remaining marinade. Close BBQ hood or lid.
BBQ 40 to 45 minutes or until internal temperature of thickest part of chicken is 75°C, turning occasionally. Move chicken to lit side of BBQ with skin side down. Turn lit side of BBQ to high.
BBQ, uncovered, 3 to 5 minutes longer or until chicken is charred. Cut chicken into serving size pieces. Serve chicken with Green Chilli Sauce and Creamy Rocoto Sauce, and lime wedges, if desired.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was provided by McCormick.
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