This marinated chicken is usually roasted on a rotisserie over live fire. One day Primo may see the advantage of adding a rotisserie to it's line of accessories but that day hasn't come yet so I spatchcocked a couple instead.
We're going to need a few imported ingredients to make the marinade and Aje Verde (Peruvian Green Dipping Sauce)
Finished marinade in the food processor. Dark beer, extra virgin olive oil, vinegar, huacatay paste (Peruvian black mint paste), aji panca paste (Peruvian hot panca pepper paste), ground cumin, ground annatto, dried oregano, dried rosemary, salt, black pepper, cayenne pepper
Aji Verde (Peruvian dipping sauce) ingredients in the food processor. Fresh jalapeños, including seeds and ribs, Aji Amarillo paste, huacatay paste, freshly picked cilantro leaves, grated Cotija cheese, garlic, vegetable oil, white vinegar, lime juice, mayonnaise, salt and pepper
This didn't work well so I transferred the sauce to finish in my Vita-Prep
A bad pic of two 8 hr marinated spatchcocked chickens on my XL. Either I was also marinated, and I'm pretty sure I was, or I smudged the lens on my phone camera after playing with a couple of spatchcocked chickens.
Pollo a la Brassa is traditionally served with aji verde, fries and a salad so that's what I did. No salad pic.
Despite the marinade, this Peruvian dish is all about the Aji Verde. The dipping sauce is crazy good stuff.
Last Edit: Mar 11, 2018 13:12:58 GMT -5 by gracoman