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Message
Pollo a la Brasa (Updated with final pics)
Posted on 6/27/20 at 7:32 pm
Posted on 6/27/20 at 7:32 pm
Decided to make this dish using chicken thighs, instead of a whole chicken. I got a dozen thighs and crammed them into a 9x13 aluminum pan ($6.99 for a 30 pack at Costco). I added the marinade and am letting it sit covered overnight.
Marinade is made by blending all the ingredients until smooth.
6 medium garlic cloves, peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon sriracha sauce
½ tablespoon aji amarillo or other chili paste
To be continued tomorrow.
I plan on cooking this in the pan for an hour and a half on the grill at 250. After that, I will take it out of the pan and cook it on the grill grate at about 300 until the skin is crisp and the temp is 185 or more.
Fast forward to Sunday afternoon:
Right before throwing on the grill. Just a simple charcoal kettle. A good beer doesn't hurt.
Okay, they are at 165 and ready for the grill.
This is 10 degrees short of ready to pull off the grill.
Ready to serve.
Plated
This is a medium spicy dish that is full of flavor. Delicious. The green sauce is a perfect contrast to the chicken.
For the sauce, mix all in the blender and process until smooth.
1 packed cup cilantro, leaves and tender stems
1 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 small garlic clove, chopped
3 scallions, chopped
2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
¾ teaspoon kosher salt, more to taste
1 teaspoon Dijon mustard
½ tablespoon aji amarillo or other chili paste
1 teaspoon honey
½ teaspoon ground cumin
1/4 cup mayonnaise
1/4 cup sour cream
Marinade is made by blending all the ingredients until smooth.
6 medium garlic cloves, peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon sriracha sauce
½ tablespoon aji amarillo or other chili paste
To be continued tomorrow.
I plan on cooking this in the pan for an hour and a half on the grill at 250. After that, I will take it out of the pan and cook it on the grill grate at about 300 until the skin is crisp and the temp is 185 or more.
Fast forward to Sunday afternoon:
Right before throwing on the grill. Just a simple charcoal kettle. A good beer doesn't hurt.
Okay, they are at 165 and ready for the grill.
This is 10 degrees short of ready to pull off the grill.
Ready to serve.
Plated
This is a medium spicy dish that is full of flavor. Delicious. The green sauce is a perfect contrast to the chicken.
For the sauce, mix all in the blender and process until smooth.
1 packed cup cilantro, leaves and tender stems
1 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 small garlic clove, chopped
3 scallions, chopped
2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
¾ teaspoon kosher salt, more to taste
1 teaspoon Dijon mustard
½ tablespoon aji amarillo or other chili paste
1 teaspoon honey
½ teaspoon ground cumin
1/4 cup mayonnaise
1/4 cup sour cream
This post was edited on 6/28/20 at 9:27 pm
Posted on 6/27/20 at 9:50 pm to Jax-Tiger
That marinade looks incredible.
Posted on 6/28/20 at 10:30 am to Jax-Tiger
Love Peruvian Pollo A La Brasa when I lived there, is this the same taste you are going for?
Posted on 6/28/20 at 10:57 am to elcid
quote:
this the same taste you are going for?
I guess. I've never had it in Peru, so I will have nothing to compare it to for authenticity.
Posted on 6/28/20 at 4:23 pm to elcid
Looks so good so far, and reads great.
On a more sarcastic note:
Is this the recipe they use for grilled guinea pigs?
Had a friend who's wife came from Peru, by way of Miami. She was always trying to get some nice guinea pigs to cook. She said no holiday was complete without some of them cooked on the grill.
You're gonna love this - tastes like hedgehog. (bet you thought I was going to say chicken). They don't by the way.
I have a photo of some nicely prepared guinea pigs that I won't post.
On a more sarcastic note:
Is this the recipe they use for grilled guinea pigs?
Had a friend who's wife came from Peru, by way of Miami. She was always trying to get some nice guinea pigs to cook. She said no holiday was complete without some of them cooked on the grill.
You're gonna love this - tastes like hedgehog. (bet you thought I was going to say chicken). They don't by the way.
I have a photo of some nicely prepared guinea pigs that I won't post.
Posted on 6/28/20 at 4:45 pm to MeridianDog
grilled guinea pig called Cuy and it is good stuff (pretty weird when my 12 year old brought them home as pets). Had it in the Andes
Posted on 6/28/20 at 4:48 pm to Jax-Tiger
quote:
I guess. I've never had it in Peru, so I will have nothing to compare it to for authenticity.
You should try Peruvian Anticuchos on the grill next. thinly sliced and skewered marinated cow heart on an open flame - super delicious!
Lima, Peru now boasts two restaurants on most “Top Restaurants in the World” lists. Great cusine that I like to incorprate into my cooking.
Posted on 6/28/20 at 4:57 pm to elcid
quote:
thinly sliced and skewered marinated cow heart on an open flame - super delicious!
Where do you even get that?
Posted on 6/28/20 at 5:52 pm to Jax-Tiger
The final dish was awesome. It is flavorful and has a nice kick to it, that the green sauce tempers a little bit. Will do again.
Posted on 6/28/20 at 6:52 pm to Jax-Tiger
What is that beer and where did you get it?
Posted on 6/28/20 at 7:08 pm to Jax-Tiger
quote:
Where do you even get that?
A butcher shop might have it, or if you know of a processing plant, they will have them. I split a side of beef each year and have the processor send me the heart, tongue, liver, and tail. I've never done the anticoches, but I have had them in a Peruvian restaurant and they are good.
I typically slice the heart into bite-sized chunks, do the same with some of the liver, brown it, then cook it in a dutch oven with lots of mushrooms and onions in a spicy gravy. If you like liver and onions, you would like this.
Posted on 6/28/20 at 7:09 pm to Jax-Tiger
quote:
Where do you even get that?
When I lived in BR, there was a farmer from Mississippi selling grass fed beef in the Red Stick Farmers Mkt. He will get you a cow heart if hyou order it.
This post was edited on 6/28/20 at 7:12 pm
Posted on 6/28/20 at 7:20 pm to Jax-Tiger
When you do it with a whole chicken, its just cut up and marinated in the same pan style?
This post was edited on 6/28/20 at 7:20 pm
Posted on 6/28/20 at 7:30 pm to Jax-Tiger
Finished product looks even better than the marinade. I’m going to have to try this one day!
Posted on 6/28/20 at 8:12 pm to Jax-Tiger
Looks amazing, but we're embroiled in a heated argument right now so IWNEI
Still looking forward to sharing a beer and food with you at some point in the future.
Still looking forward to sharing a beer and food with you at some point in the future.
Posted on 6/28/20 at 9:10 pm to Jax-Tiger
Looks and sounds so good. Love all of the ingredients.
Posted on 6/28/20 at 9:21 pm to MiloDanglers
quote:
When you do it with a whole chicken, its just cut up and marinated in the same pan style?
I would probably spatchcock it and not use the tin foil pan, if I was to keep it whole. I think traditionally, it is cooked with a whole chicken.
This post was edited on 6/28/20 at 9:31 pm
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