Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons of vegetable oil
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1/4 cup of soy sauce
- 1/4 cup of white vinegar
- 1/4 cup of beer
Special equipment needed:
- Charcoal grill
- Charcoal chimney starter
- Aluminum foil
Step-by-step instructions:
1. Rinse the chicken inside and out with cold water and pat dry with paper towels.
2. In a small bowl, mix together the vegetable oil, paprika, cumin, garlic powder, oregano, salt, and black pepper to make a marinade.
3. Rub the marinade all over the chicken, including under the skin and inside the cavity.
4. In a separate bowl, mix together the soy sauce, white vinegar, and beer to make a basting sauce.
5. Preheat the charcoal grill to medium-high heat.
6. Place the chicken on the grill, breast side up, and cook for about 20 minutes.
7. Flip the chicken over and baste with the sauce.
8. Continue to cook, flipping and basting every 10-15 minutes, until the internal temperature of the chicken reaches 165°F, about 1 hour and 15 minutes.
9. Remove the chicken from the grill and let rest for 10 minutes before carving and serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Grill temperature: Medium-high heat
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Protein: 35g
Carbohydrates: 2g
Sodium: 1500mg
Substitutions for ingredients:
- Instead of soy sauce, you can use Worcestershire sauce or tamari.
- Instead of white vinegar, you can use apple cider vinegar or red wine vinegar.
- Instead of beer, you can use chicken broth or white wine.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the marinade for extra flavor.
- Use a different spice blend, such as chili powder or curry powder, for a different flavor profile.
- Use bone-in chicken thighs or drumsticks instead of a whole chicken for a quicker cooking time.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature.
- Let the chicken rest before carving to allow the juices to redistribute and keep the meat moist.
- If the chicken is browning too quickly, cover it with aluminum foil to prevent burning.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a preheated 350°F oven for about 15-20 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, such as parsley or cilantro, and lemon wedges.
Pairings:
- Grilled vegetables, such as zucchini or bell peppers
- Rice or quinoa
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled corn on the cob
- Roasted potatoes
- Coleslaw
Troubleshooting advice:
- If the chicken is cooking too quickly, move it to a cooler part of the grill or reduce the heat.
- If the chicken is not browning enough, increase the heat or move it closer to the coals.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature.
- Do not leave cooked chicken at room temperature for more than 2 hours.
Food history:
Pollo a la brasa, or Peruvian-style rotisserie chicken, is a popular dish in Peru and other parts of South America. It is typically marinated in a blend of spices and cooked on a charcoal grill or rotisserie.
Flavor profiles:
This dish has a smoky, spicy, and savory flavor profile, with hints of paprika, cumin, and garlic.
Serving suggestions:
Serve with a side of rice, grilled vegetables, and a tangy salad dressing for a complete meal.
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Region: Peruvian