Peruvian Grilled Chicken

Method6 steps · about 1 hr 30 min

1. 1

   Step 1: Remove the chicken (1.5 kg) skin and excess fat. If using whole leg portions, separate the drumstick and thigh at the joint; leave individual bone-in thighs whole.

   Uses 1.5 kg chicken thighs

2. 2

   Step 2: Next, prepare the marinade. In a large bowl, add the soy sauce (2 tablespoons), dried parsley (1 teaspoon), ground cumin (1 teaspoon), ají amarillo chili paste (⅛ cup), muscovado sugar (1 tablespoon), salt, and pepper to taste. Stir.

   Uses 2 tablespoons soy sauce · 1 teaspoon dried parsley · 1 teaspoon ground cumin · ⅛ cup ají amarillo chili paste · 1 tablespoon muscovado sugar · Salt and pepper to taste

3. 3

   Step 3: Peel and mash the garlic (4). Add them to the marinade. Stir well until you get a smooth paste.

   Uses 4 garlic cloves · soy, dried parsley, cumin, ají paste, sugar and seasoning

4. 4

   Step 4: Rub the trimmed chicken all over with the garlic marinade. Cover and refrigerate for at least 1 hour.

   Marinate refrigerated chicken at least 1 hour · 60 minUses 1.5 kg chicken trimmed of skin and excess fat · spiced marinade mixed with crushed garlic

5. 5

   Step 5: Peel the onion, and cut it into large pieces. Coarsely chop the parsley (1 bunch) and cilantro (1 bunch) as well. Remove the stem from the rocoto peppers (2). You can remove the veins and seeds if you do not want the sauce to be spicy. However, if you want hot sauce, add the whole peppers to the blender glass. Immediately place the coriander, parsley, onion, sour cream (1 cup), vinegar, hot peppers, lime (1) juice, salt and pepper (to taste) in the blender and process for about three minutes until the sauce is the desired consistency. Some people like the sauce to be smooth, while others like to feel pieces of parsley or coriander in it. It is a matter of taste. Taste and adjust the salt. Pour the sauce into a serving bowl.

   Uses ½ red onion · 1 bunch parsley · 1 bunch fresh cilantro · 1 cup sour cream (240 g.) · ¼ cup white vinegar · 2 rocoto peppers · 1 lime · Salt and pepper to taste

6. 6

   Step 6: Heat a grill pan well over high heat, then place the marinated chicken meaty-side down. Cook about 5 minutes, turn, lower the heat and cook covered about 15 minutes more, continuing until the thickest part reaches 165°F/74°C. For very large pieces, add ½ cup water after turning if needed. Serve with the prepared green sauce and optional separately prepared fried yuca.

   Uses ½ cup water only if needed for large chicken pieces · fried yuca as an optional serving side; prepared separately · chicken coated in marinade and refrigerated at least 1 hour · sour cream sauce blended with fresh parsley/cilantro, onion, vinegar, rocoto and lime