Dinner

Peruvian chicken with chilli sauces

Also known as 'Pollo a la Brasa', this iconic South American dish delivers flavourful, tender and juicy chicken every time. The two accompanying sauces offer hot and tangy counterpoints. Recipe courtesy of McCormick's.
8
20M
50M
3H
1H 10M

Ingredients

Green chilli sauce
Creamy rocoto sauce

Method

1.Place chicken in large re-sealable plastic bag or dish. Mix all remaining chicken ingredients in small bowl. Add marinade to chicken; turn to coat well. Refrigerate at least 3 hours or overnight for extra flavour.
2.Meanwhile, prepare sauces. For green sauce: place all ingredients in blender container; cover. Blend on high speed until smooth.
3.For rocoto sauce: Mix all ingredients in small bowl until well blended. Cover and refrigerate both sauces until ready to serve.
4.Prepare barbecue for indirect medium-low heat (135-150°C). Turn all burners to medium. Turn off burner(s) on one side.
5.Remove chicken from marinade and place on unlit side of barbecue. Discard any remaining marinade. Close BBQ hood or lid. Barbecue 40-45 minutes, or until internal temperature of thickest part of chicken is 75°C, turning occasionally.
6.Move chicken to lit side of barbecue with skin side down. Turn lit side of barbecue to high. Barbecue, uncovered, 3 to 5 minutes longer or until chicken is charred.
7.Cut chicken into serving size pieces. Serve chicken with green chilli sauce and creamy rocoto sauce, and lime wedges, if desired.

To maintain medium-low heat (135-150°C) keep lid closed and adjust lit burner as necessary. Directions were developed using a gas barbecue. Barbecues may vary; cooking time is approximate. Ají amarillo paste, ají panca paste and ají rocoto paste are made from Peruvian chillies ranging from mild to hot. They can be found in South American or Latin markets or some gourmet supermarkets or online specialty stores. For oven directions: Marinate chicken as directed. Place chicken on rack in roasting pan. Roast in preheated 190ºC oven 50 minutes or until chicken is cooked through.

Note

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