re: Doing Peruvian Chicken for the first time

I used Sambal and Srirachi instead of the Chili's listed. I added a dash of honey and used a little extra chili. I used whole grain mustard. Basically used what I had on hand.

FOR THE CHICKEN:
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts

I put the chicken in a tin foil pan and onto the grill at 275 degrees for about 45 minutes. It basically cooked in its own juices and looked like this when it was done:


I then transferred the chicken to the grill for about 20 minutes at 325 degrees.


The chicken came out incredibly juicy and flavorful. The sauce came out really nice, too. Nice contrast to the chicken.

My cooking method is not traditional, but it works and the chicken was buttery soft. The recipe calls for oven roasting.
Peruvian Chicken

FYI - I have a DigiQ for my Weber Kettle, so I was able to get accurate temps and hold it steady.

quote:

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If any one is interested in easy Peruvian I recommend Lomo Saltado or Aji de Gallina

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I made my take on lomo saltado on Sunday with what I had in the pantry. I used thinly sliced NY strip, sundried tomatoes, and made the French fries with purple fingerling potatoes. It was delicious.

quote:

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I made my take on lomo saltado on Sunday

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Any chance you have pictures?

BTW, I had lots of green sauce left over, and it was excellent on brisket and as a salad dressing. That stuff is very versatile. Would make a very nice dip for vegetables...

That looks tasty. I'm a big fan of doing cornell chicken on the grill too. Going to have to try this recipe next time I do chicken though

Green Sauce looks on point.