POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Provided by Shelley Wiseman
Categories Chicken Lunch Lime Grill Grill/Barbecue Soy Sauce Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Marinate chicken:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Provided by Northwestgal
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This is a delicious grilled chicken recipe from Peru. Many versions of this recipe abound, which soy sauce seems to be the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. The instructions provide directions for both grilling and roasting. But please plan accordingly...
Provided by Vickie Parks
Categories Chicken
Time 8h45m
Number Of Ingredients 11
Steps:
- 1. Add soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder, 1/2 teaspoon pepper, and oil to blender, and blend until well mixed.
- 2. Put chicken in a large sealable plastic zip-lock bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- 3. FOR GRILLING: Prepare grill for medium-high heat. Oil grill rack. FOR OVEN ROASTING: Preheat oven to 500°F. Add water to a 13x9-inch baking dish; set aside.
- 4. Discard marinade, then pat chicken dry.
- 5. FOR GRILLING: Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat). FOR OVEN ROASTING: Place chicken in a single layer in the baking dish. Roast chicken for 30 minutes. Then tent with foil and continue roasting until browned and cooked through, about 15 minutes longer.
- 6. Garnish with lime wedges, and serve while hot.
PERUVIAN GRILLED CHICKEN
From Bon Appetit Does not include marinating time. Soy sauce was brought to peru by Chinese and Japanese traders and has become integrated into their cuisine.
Provided by MarraMamba
Categories Peruvian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate chicken:.
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- Grill chicken:.
- If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
- note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
Nutrition Facts : Calories 779.2, Fat 56.7, SaturatedFat 15.6, Cholesterol 243.8, Sodium 1569.4, Carbohydrate 4, Fiber 0.7, Sugar 0.7, Protein 60.3
PERUVIAN GRILLED CHICKEN
Steps:
- MARINATE CHICKEN
- Blend the soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil in a blender. Put the chicken in a large sealable bag and add the marinade. Seal the bag and marinate, chilled, 8 to 24 hours.
- GRILL CHICKEN
- If using a charcoal grill, open the vents on the bottom and in lid of grill. Light a large chimney starter full of charcoal, preferably hardwood. When the coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. If using a gas grill, preheat all burners on high, then reduce the heat to medium-high.
- Drain the chicken. Discard the marinade, then pat the chicken dry. Oil the grill rack, then grill the chicken over the area with no coals, skin side down first, covered, then turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat). Serve with lime wedges.
- COOK'S NOTE
- If you aren't able to grill outdoors, the quartered CHICKEN can be roasted in the middle of a 500°F oven in a 13 by 9-inch roasting pan with 1 cup water for 30 minutes; then tented with foil and roasted until browned and cooked through, about 15 minutes more.
PERUVIAN GRILLED CHICKEN (POLLO A LA BRASA)
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. From Gourmet, September 2007.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 1h
Number Of Ingredients 9
Steps:
- 1. Marinate chicken: Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- 2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
- 3. Grill chicken: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
- 4. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
- 5. Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
- 6. Cooks' note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
PERUVIAN GRILLED CHICKEN WITH TOMATO RICE RECIPE - (4.4/5)
Provided by tammy1365
Number Of Ingredients 28
Steps:
- Preheat grill to high heat; brush grill rack with oil. Combine soy sauce, 2 tablespoon lime juice, 1 tablespoon cumin, 1 tablespoon oil, oregano and chili powder in large bowl or large resealable plastic bag. Add chicken; marinate in refrigerator while you prepare rice and sauce. Heat 1 tablespoon oil in saucepan over medium-high heat. Add 1 cup onion; sauté 3 minutes. Stir in water and 1 tablespoon garlic; bring mixture to a boil. Add rice and salt; cover pan. Reduce heat to low; simmer rice 20 minutes. Fluff rice with a fork; stir in tomato. Soak bread crumbs in milk in a bowl. (Bread crumbs are the main thickener for the sauce, but the Parmesan and ground walnuts also do their part.). Heat 1 tablespoon oil in sauté pan. Add 1/2 cup onion and 1 tablespoon garlic to pan; sauté 3 minutes. Stir in 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and annatto; sauté 30 seconds. Add broth and bread crumbs; bring to a boil. Remove mixture from heat; stir in 2 tablespoons lime juice, Parmesan and 1 tablespoon ground walnuts. Keep mixture warm. Remove chicken from marinade, discarding marinade. Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF. 19 Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
PERUVIAN GRILLED CHICKEN WITH TOMATO RICE
This dish reflects the country's native Spanish and Japanese food traditions.It is a cross-cultural collaboration of a Brazilian rice recipe and a Peruvian chicken classic, but the fusion doesn't end there. The marinade for the chicken is a prime example - it combines Asian soy sauce and lime juice as its base, then is seasoned with New World chili powder and old world cumin and oregano.;) CusineAtHome Magazine, Issue 79, February 2010 edition.
Provided by Manami
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Preheat grill to high heat; brush grill rack with oil.
- Combine soy sauce, 2 T lime juice, 1 T cumin, 1 T oil, oregano and chili powder in large bowl or large resealable plastic bag.
- Add chicken; marinate in refrigerator while you prepare rice and sauce.
- Heat 1 T oil in saucepan over medium-high heat.
- Add 1 cup onion; sauté 3 minutes.
- Stir in water and 1 T garlic; bring mixture to a boil.
- Add rice and salt; cover pan.
- Reduce heat to low; simmer rice 20 minutes.
- Fluff rice with a fork; stir in tomato.
- Soak bread crumbs in milk in a bowl.(Bread crumbs are the main thickener for the sauce, but the Parmesan and ground walnuts also do their part.).
- Heat 1 T oil in sauté pan.
- Add 1/2 cup onion and 1 T garlic to pan; sauté 3 minutes.
- Stir in 1/2 tsp cumin, 1/2 tsp chili powder, and annatto; sauté 30 seconds.
- Add broth and bread crumbs; bring to a boil.
- Remove mixture from heat; stir in 2 T lime juice, Parmesan ans 1 T ground walnuts.
- Keep mixture warm.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered, over direct heat, 6 minutes on each side or until chicken reaches 160ºF.
- Serve chicken with rice and sauce; garnish with 1/4 cup chopped walnuts and cilantro.
Nutrition Facts : Calories 542.1, Fat 20.3, SaturatedFat 3.5, Cholesterol 72.8, Sodium 1139.1, Carbohydrate 53.5, Fiber 4.3, Sugar 6.8, Protein 37.2
PERUVIAN STYLE GRILLED CHICKEN WITH GREEN SAUCE
Steps:
- 1 For the Sauce: Combine jalapeños, aji amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use. 2 Butterfly/ spatchcock chicken 3 Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken 4 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 5 Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn. 6 Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.
PERUVIAN STYLE GRILLED CHICKEN WITH GREEN SAUCE
[Photograph: J. Kenji Lopez-Alt] This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. Note: For a less spicy sauce, remove the ribs and seeds of the jalapeños before puréeing. Aji amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets. It can be omitted. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- 1 For the Sauce: Combine jalapeños, aji amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
- For the Chicken: Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back.
- Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogenous. Spread mixture evenly over all surfaces of chicken
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
- Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 110°F. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #very-low-carbs #main-dish #poultry #oven #barbecue #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #whole-chicken #equipment #grilling #number-of-servings
You'll also love