The Breakdown
Course Main Course
Cuisine Peruvian
Keyword Peruvian Rotisserie Chicken with Aji Verde Sauce (Pollo a la Brasa)
Prep Time 15 mins
Cook Time 2 hrs 20 mins
Rest Time 10 mins
Total Time 2 hrs 45 mins
Servings 4 people
Author Aldergrills
The Goods
Kamado Grill
Wireless Thermometer, (Meatstick X)
Sharp Knife
Stainless Steel Tongs
Heat Resistant Gloves
Rotisserie
The Ingredients
Pollo Brasa
2 tbsp Canola oil
2 tbsp White Vinegar
1 tbsp Soy sauce
2 tbsp ground Cumin
1 tbsp dried Oregano
1 tbsp Paprika
1 tbsp kosher Salt
1 tsp freshly ground black Pepper
1 clove Garlic, peeled
2 tsp Aji amarillo sauce
Juice of 1 Lime
1 (1.5-2kg) whole chicken
Aji Verde Sauce (thicker than a chimichurri)
1 cup Coriander (cilantro)
1/2 cup Mayonnaise
1 tbsp Aji amarillo paste
¼ cup crumbled queso fresco (alternatively Parmesan cheese)
1 clove Garlic, peeled
1 Jalapeñoes, ribs and seeds removed
Juice of 1 Lime
The Method.
Step 1: In a blender, combine the garlic, soy sauce, canola oil, paprika, cumin, dried oregano, black pepper, salt, white vinegar, Aji amarillo sauce and lime juice. Blend well to form a marinade.
Step 2: Place the whole chicken in a large resealable plastic bag or a dish and pour the marinade over the chicken. Rub the marinade all over the chicken, making sure it is evenly coated. Marinate the chicken in the refrigerator for at least 4 hours, preferably overnight. This will allow the flavours to penetrate the meat.
Step 3: Preheat your grill to medium-high heat 200°C (400°F).
Step 4: Set up the rotisserie attachment on your grill according to the manufacturer's instructions. Make sure the rotisserie rod is securely in place.
Step 5: Remove the chicken from the marinade and let any excess marinade drip off. Truss the chicken (optional) by tying the legs together with kitchen twine to ensure even cooking.
Step 6: Slide the chicken onto the rotisserie rod, making sure it is centered and balanced.
Step 7: Place the rotisserie rod onto the kamado grill. Cook the chicken for approximately 1.5 hours to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F).
Step 8: Occasionally check the chicken's progress and monitor the grill temperature to ensure it stays consistent. Adjust the vents as needed to maintain the desired heat.
Step 9: Once cooked, carefully remove the rotisserie rod from the grill and let the chicken rest for 10 minutes before carving.
Step 10: Carve the chicken into serving pieces, such as quarters or eighths, and serve with your choice of sides like french fries, rice, salad, or Peruvian sauces like Aji Verde or Aji Amarillo.
