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.

Recipe by Oxmoor House October 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
7 hrs 10 mins
Yield:
Serves 6 (serving size: 1 leg quarter)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Mad Delicious

Nutrition Facts

210 calories; fat 8.1g; saturated fat 2.2g; mono fat 2.9g; poly fat 1.9g; protein 26g; carbohydrates 7g; fiber 1g; cholesterol 89mg; iron 2mg; sodium 425mg; calcium 29mg.
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