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Peruvian Roast Chicken Recipe

Ingredients

How to make it

  • Process all the ingredients (except the chicken) in a blender to form a smooth paste. Using you fingers carefully loosen the skin over the thighs, legs and breast of the chicken. Take half, or more (the marinade won't actually go through the skin, so the more right on the meat the better) and rub it onto the chicken. Rub any remaining marinade on the out side to the bird and then stick it into a large zip top bag, marinate for 6 - 8 hours (or even overnight).
  • Set your BBQ for in-direct grilling and heat to about 350 degrees, Set the bird on a rotisserie, secure, and place over a drip pan. Cook for 1 to 1 1/2 hours, or until cooked and browned. Remove to a cutting board and allow to rest for 10 - 15 minutes. Cut into serving pieces and eat it up...

Reviews & Comments 2

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  • gkwillow 13 years ago
    Totally agree about the Cook's Illustrated recipes...they lose me if they get too complicated :) Seriously, this recipe sounds great! I usually always use boneless, skinless chicken though, so think I'll give this a try as marinade for grilled chicken...
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  • mommyluvs2cook 13 years ago
    Sounds wonderful!! Great way to use up some of my mint too!!
    Was this review helpful? Yes Flag

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