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17. Around The World in 80 BBQs - Peru

Posted in Recipes by Paddy McGranaghan on 19/03/2017

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

  • 150ml Soy sauce
  • 2-3 Fresh Limes
  • 1 Garlic Bulb
  • 4 tsp Ground Cumin
  • 2 tsp Paprika
  • 1 tsp dried Oregano
  • 1 tsp Black Pepper
  • 2 tbsp Vegetable Oil
  • 2 Whole Chickens

EQUIPMENT

To produce this dish we've used the following:

  • Weber Genesis S-330 Gas BBQ
  • Large Drip Trays
  • Weber Gloves (large)
  • Weber Instant Read Thermometer
<em>You could create this dish using a 57cm charcoal mastertouch BBQ</em>
<em>and a Weber charcoal rotisserie or any Weber BBQ with a rotisserie </em>
<em>such as the spirit, genesis or summit.</em>
		

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!


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