Peruvian Grilled Chicken
Recipe by Chef Freyka Nunez del Prado
Serves 4
Ingredients:
1 whole Chicken Quartered and trimmed with skin/optionally 3lb chicken thighs cut into a 2-bite size
½ each Lime Only use this if cooking the same day
¼ cup Canola oil
1
½ tbsp. Garlic Paste
1 ½ tbsp. Aji Panca Red chile sauce (Salsitas Mendoza brand)
1 ½ tbsp. Aji Mirasol Sub: 1 jar of fire roasted yellow peppers, drained, and processed with 1 habanero pepper (use what you need, freeze the rest)
3 tbsp. Cumin
1 tbsp. Tamari Soy Sauce can be used
1 tbsp. Ginger extract
Salt and Pepper
Directions:
1. To prepare the chicken, trim all the fat but leave the skin. Deboned if desired. With a sharp knife, poke holes into the chicken to let the marinade penetrate the chicken better.
2. Rub the chicken with a half lime (Rub, do not squeeze all the juice); and transfer chicken into a Ziplock plastic bag.
3. Combine all marinade ingredients in a bowl and adjust flavor to taste.
4. Place marinade into the bag with the chicken and make sure that the chicken is well rubbed with it. Allow the chicken to marinade for at least 15 minutes. Do not exceed 2 hours; lime will dry out the chicken.
5. If doing the 2-bite size pieces, skewer meat in a metal skewer, crossing over thru the length of the flat piece.
6. Preheat oven to 450°F. Prepare a sheet pan with a cooling/baking rack.
7. To Grill and Roast: (Direction for chicken quarters with bone-in)
a. Preheat a cast iron griddle or your BBQ.
b. When the griddle is hot and smokes just slightly, brush with oil.
c. Grill the chicken, skin side down first, for 2 minutes then flip and add 2 more minutes. Transfer chicken to the prepared sheet pan.
d. When all the chicken has been grilled, transfer the sheet pan to the oven; roast until internal temperature reaches 185°F. on the dark meat and 165
°°
F. on the white meat.
e. When ready, rest for 3-5 minutes and serve.
8. If Broiling: (Directions for Skewer)
a. Make sure the oven rack is set as close to the element as possible. Turn on broiler at least 20-30 minutes prior to cooking. Place chicken in the prepared sheet pan, broil for 10-12 minutes flipping the skewer at half time.
b. Determine doneness, chicken breast internal temperature is 165F. for chicken breast and 185F. for dark meat (drumsticks, thighs, and wings )
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