The best rotisserie chicken you will ever eat!
This is my second time making this recipe and couldn’t wait to try it out for Memorial Day and I loved it even more.
I’ve never been to Peru but I know if we were there we would be eating this Peruvian Pollo a la Brasa (blackened chicken) probably at some little cafe in the heart of the city. Maybe we will have to go there and try this dish first hand.
This recipe comes from Great Lakes Better Food website. I have no idea how I happened upon it; maybe when I was looking for chicken recipes to do in our new outdoor kitchen that is in the process of being built.
The spices in this recipe took a little tracking down; I found the Aji Amarillo paste at Whole Foods, the achiote seasoning at a small Mexican grocery (although I later found at our HEB) and the huacatay paste (black mint) on Amazon. (All of these can be bought on Amazon.) Believe me, this recipe is worth all that trouble. And besides, my husband did the hard work of cooking the chickens.
The prep work on this is simple, mix all the spices/paste and rub down the bird and grill on a rotisserie. Evidently the huacatay is the mystery herb in this whole recipe. If you don’t have a rotisserie to your grill, don’t worry, just cut the chicken down the back, cut out the backbone, if you wish, and flatten it out and grill. This is so simple to make once you track down all your spices.
The recipe for green sauce comes from Andrea Lynn at Seariouseats.com and she says it is a must for serving with this grilled chicken.
BLAST FROM THE PAST: This Spicy Honey Glazed Chicken is another recipe that would work on the grill for your summer parties. If you give it a try, let me know and leave a comment.
All of the spices are a must. If you cannot find them in your grocery they can be ordered off of Amazon (it’s worth it, believe me.).
Aren’t these beautiful spices, except for the black mint but evidently that is the key ingredient in this recipe.
This looks pretty sloppy at this point. But the spices need to be rubbed in the night before you plan on grilling this chicken.
This chicken was split up the back. The second time we did this, we left whole and cooked on the rotisserie.
- 1 Chicken, leave whole or cut up
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. huacatay paste
- 1 Tbsp. aji amarillo paste
- 1/2 tsp. ground cumin
- 1/2 tsp. achiote seasoning
- 2 tsp. minced garlic
- Juice from 1/2 lemon
- Mix everything together and rub the chicken and refrigerate for a couple hours or overnight. (I did overnight.)
- Put the chicken on your rotisserie rod or if you don't have a rotisserie to your grill, split the chicken up the back and remove the backbone and then press on the chicken to spread it out.
- Cook until chicken registers 165°.
- Serve with Green Peruvian Aji Sauce (recipe below)
- Green Peruvian Dipping Sauce
- 2 fresh jalapeños, including seeds and ribs, roughly chopped
- 1 Tbsp. aji Amarillo paste
- 1 c. cilantro leaves and small stems
- 2 Tbsp. grated cotija cheese or Parmesan cheese
- 1 Tbsp. vegetable oil
- 1 tsp. white vinegar
- 1/2 tsp. juice from 1 lime
- 1/2 c. mayonnaise
- Kosher salt and freshly ground black pepper
- Combine jalapeños, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste forms. Add mayonnaise and blend until homogenous. Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken. Unused sauce can be stored in a covered container for up to 1 week