Peruvian grilled chicken with aji verde
Our version of pollo a la brasa, Peruvian rotisserie chicken, substitutes some traditional ingredients such as Peruvian black mint for more easy-to-find ingredients, but we think it still tastes brilliant. For this recipe, we used the Konnected Joe Digital Charcoal Grill and Smoker, which lets you easily and remotely control the exact temperature of the barbecue.
Ingredients
Metric
Imperial
For the Peruvian chicken
- mint leaves, large handful
- coriander leaves, small handful
- 2 limes, juiced
- 4 garlic cloves
- 1 in of fresh ginger, peeled and grated
- 2 tsp ground cumin
- 1 tsp mild paprika
- 1 tsp dried oregano
- 2 tbsp of light soy sauce
- 1 tbsp of ancho chilli powder
- 1kg chicken thigh
For the Aji verde
- 1 jalapeño
- 1 yellow pepper, deseeded
- mint leaves, large handful
- coriander leaves, small handful
- 100g of yoghurt
- 100g of mayonnaise
- 4 spring onions
- 1 tbsp of lime juice
- 100g of feta, crumbled
Method
Combine the ingredients for the chicken marinade, apart from the chicken, in a blender with some salt and whizz until smooth
- mint leaves, large handful
- coriander leaves, small handful
- 2 limes, juiced
- 4 garlic cloves
- 1 in of fresh ginger, peeled and grated
- 2 tsp ground cumin
- 1 tsp mild paprika
- 1 tsp dried oregano
- 2 tbsp of light soy sauce
- 1 tbsp of ancho chilli powder
Rub all over the chicken and marinate overnight
- 1kg chicken thigh
For aji verde blend everything with salt to taste, and store in the fridge until needed
- 1 jalapeño
- 1 yellow pepper, deseeded
- mint leaves, large handful
- coriander leaves, small handful
- 100g of yoghurt
- 100g of mayonnaise
- 4 spring onions
- 1 tbsp of lime juice
- 100g of feta, crumbled
When ready to cook, set up the barbecue for indirect cooking with the coals banked to one side. The coals should be hot embers with no flames. Set the temperature to 175°C, if using a barbecue with temperature control
Oil the grill grates and brush off any excess marinade from the chicken thighs. Cook them over indirect heat (the side of the grill without the coals underneath) with the lid down for 45 minutes
After 45 minutes, check the temperature. You can start serving the chicken when the internal temperature reaches 72°C. Return the chicken to the barbecue to cook for longer if necessary
Serve with the aji verde
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