This is some deeply seasoned chicken, and apparently it's not authentic or representative of real-deal Pollo a la Brasa from Peru. That's okay. People move. They muddle cuisines, tinkering with their own, influencing others. This is immigrant cuisine, boldly altered and delicious. Chicken quarters, cooked gently on a covered grill, achieve textural perfection--crisp skin and a meltingly tender confit-like interior.
1/4 cup fresh lime juice (about 3 limes)
1/4 cup red wine vinegar
3 tablespoons aji amarillo paste
2 tablespoons sugar
2 teaspoons dried oregano
2 teaspoons freshly ground black pepper
1/2 teaspoon ground cumin
6 garlic cloves, grated
6 bone-in chicken leg-thigh guarters
1/2 teaspoon kosher salt
How to Make It
Combine the lime juice and the next 7 ingredients (through garlic) in a large bowl. Stir well.
Marinate the chicken in the above mixture. Cover and refrigerate 4 hours to overnight. Longer is better.
Ready a charcoal grill for cooking over low-slow indirect heat, maintaining a temperature of 250°.
Sprinkle the chicken with salt.
Place the chicken legs on the unheated side of the grill (away from the source of the heat) and cover the grill.
Turning every 15 minutes or so, cook for 2 hours 45 minutes, or until the chicken pulls away from the bone with little effort.
Cooking Light Mad Delicious
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