RECIPE MAGIC!

Peruvian Pollo a la Brasa is a whole chicken, split in two, marinated in a blend of EVOO, garlic, spices, and a whisper of lime then placed on a fiery grill or the high heat of your oven. The result? Tender, juicy meat with a crispy charred exterior.

The best accompaniment is vibrant Peruvian Aji Verde, a green sauce that embodies the spirit of Peru. Imagine a harmonious blend of fiery Serrano chilies, fresh cilantro leaves and garlic, balanced by the creamy coolness of yogurt. Utterly addictive, it's bold and spicy and a crown jewel on meats, fish and even veggies.

INGREDIENTS:

For the Chicken:

1 whole chicken (3 to 4 pounds) split in half or 8 chicken thighs bone in, skin on
4 cloves garlic, minced (or 2 tbsp Garlic olive oil)
4 tbsp EVOO (Peruvian if available)
2 tbsp high quality soy sauce
4 tbsp Key Lime white balsamic (or Sicilian Lemon white balsamic)
2 tbsp sweet ground paprika
1 tbsp ground cumin
1 tsp dried oregano
1 tsp freshly ground black pepper
1 tsp Kosher salt

DIRECTIONS:

    Whisk all ingredients (ex. chicken) in small bowl. Put chicken in a large resealable bag and add marinade. Gently press marinade into crevices of chicken and coat completely. Seal and place in fridge for a minimum of 2 hours, preferably overnight. Turn occasionally to assure even marinating.Prepare grill for medium-high heat. Remove chicken from back. Pat chicken dry. Oil grill rack. Turn off burner on one half of grill. Place chicken on indirect heat skin side down. Cover and cook for 15 to 20 minutes. Then turn over chicken and cook an 15 minutes more until internal temperature is 160°.

    For oven roasting, preheat oven to 500° and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

    INGREDIENTS:

    For Aji Verde Sauce:

    1 cup packed cilantro leaves plus tender stems
    1/3 cup whole milk plain Greek yogurt
    1/2 cup feta cheese, crumbled
    1 tbsp Serrano Honey vinegar
    1 tbsp Garlic EVOO or 1 garlic clove, roughly chopped
    2 tbsp Key Lime white balsamic or freshly squeezed lime juice from 1 medium lime
    1 tbsp Peruvian EVOO or alternate 
    1/2 tsp Kosher salt

    DIRECTIONS:

    Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a small bowl.