Peruvian Pollo a la Brasa

I have really been in to all things grilled lately, especially now that it's starting to get hot. I might not like my kitchen hot, but this chicken is just a touch spicy and it's delicious. This recipe from Glebe Kitchen is as delicious as it gets. I don't think you can cook with aji amarillo paste and not have it turn out delicious honestly, and this is just another great recipes to highlight this delicious pepper that tastes, I kid you not, like sunshine and pleasant spice. It's no wonder this recipe is a Peruvian classic. For a completely Peruvian meal serve it with fries and a side salad. And lots of aji verde sauce for dipping. 

12 Chicken drumsticks
1 (6.5 oz) jar aji amarillo paste
1 Tbsp. cumin
1 Tbsp. Hot paprika
1 1/2 Tbsp. soy sauce
1 Tbsp. Apple cider vinegar
1 tsp. oregano
1/2 tsp. freshly cracked black pepper
4 cloves garlic, minced
1/2 tsp. salt
1 Tbsp. oil

1 recipe Aji Verde

Reserve 2 tablespoons of the aji amarillo paste for making aji verde with to serve.

In a large bowl mix together remaining aji paste, and everything else except the chicken. Whisk until well combined. Add the chicken pieces and rub to coat them well. Place the chicken and any remaining marinate in a large zipper sealed bag and chill for at least 4 - 6 hours, overnight is best. 

Grill the chicken over medium heat until cooked through and the skin is dark on the outside. 

Serve with aji verde sauce, fries, and a sides salad.


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