Photo: Oxmoor House 
Hands-on Time
25 Mins
Total Time
7 Hours 10 Mins
Serves 6 (serving size: 1 leg quarter)

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.

How to Make It

Step 1

Combine the lime juice and the next 7 ingredients (through garlic) in a large bowl. Stir well.

Step 2

Marinate the chicken in the above mixture. Cover and refrigerate 4 hours to overnight. Longer is better.

Step 3

Ready a charcoal grill for cooking over low-slow indirect heat, maintaining a temperature of 250°.

Step 4

Sprinkle the chicken with salt.

Step 5

Place the chicken legs on the unheated side of the grill (away from the source of the heat) and cover the grill.

Step 6

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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