For week seventeen of our #aroundtheworldin80bbqs we've used the fantastic weber rotisserie to cook two whole chickens in the style of Peru. Pollo a la Brasa. This dish is popular across south america and features soy sauce as a core component. Suprisingly, Japanese ingredients like soy sauce have played a dominant role in peruvian cuisine since the late 1800s following a large influx of japanese immigrants. Like all the best recipes for your BBQ, this one is simple and very rewarding! |
Pollo a La Brasa
INGREDIENTS
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EQUIPMENT To produce this dish we've used the following:
You could create this dish using a 57cm charcoal mastertouch BBQ and a Weber charcoal rotisserie or any Weber BBQ with a rotisserie such as the spirit, genesis or summit. |
IN THE KITCHEN
- Blend soy sauce, the juice of one lime, crushed garlic, cumin, paprika, oregano, pepper, and oil using a blender.
- Place the chickens in a large resealable bag and add the marinade.
- Seal the bag and massage the marinade into the meat; chill and leave for 8-24 hours.
- Remove the chickens from the bags and discard the marinade; assemble on rotisserie.
AT THE BBQ
- Set up your weber bbq for indirect rotisserie cooking (how) aiming for a medium heat circa 190 degrees celcius.
- Cook for 60-80 minutes and probe with a meat thermometer to ensure thorough cooking (75C).
around the world in 80 bbqs - peru 2-0.jpg
- Garnish with lime wedges and serve with rice, fries or both!