Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 1 tablespoon of salt
- 1 tablespoon of smoked paprika
- 1 tablespoon of cumin
- 1 tablespoon of garlic powder
- 1 tablespoon of dried oregano
- 1 tablespoon of black pepper
- 1/4 cup of vegetable oil
- 1/4 cup of soy sauce
- 1/4 cup of white vinegar
- 1/4 cup of dark beer
- 1/4 cup of aji amarillo paste
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Charcoal grill
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, mix together the salt, smoked paprika, cumin, garlic powder, dried oregano, and black pepper.
2. Rinse the chicken and pat it dry with paper towels.
3. Rub the spice mixture all over the chicken, making sure to get it under the skin and in the cavity.
4. In a separate bowl, whisk together the vegetable oil, soy sauce, white vinegar, and dark beer.
5. Set up your charcoal grill for indirect grilling and preheat it to 350°F.
6. Place the chicken on the grill, breast side up, and cook for 45 minutes.
7. Flip the chicken over and cook for another 45 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.
8. While the chicken is cooking, make the aji amarillo sauce. In a blender, combine the aji amarillo paste, mayonnaise, sour cream, lime juice, salt, and pepper. Blend until smooth.
9. Once the chicken is cooked, remove it from the grill and let it rest for 10 minutes before carving.
10. Serve the chicken with the aji amarillo sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Grill temperature: 350°F
Internal temperature of chicken: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 35g
Protein: 40g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 1700mg
Substitutions for ingredients:
- You can use chicken thighs or drumsticks instead of a whole chicken.
- If you can't find aji amarillo paste, you can use a combination of red pepper flakes and cayenne pepper.
Variations:
- You can add chopped fresh herbs, such as parsley or cilantro, to the aji amarillo sauce.
- You can marinate the chicken in the vegetable oil, soy sauce, white vinegar, and dark beer mixture for a few hours before grilling.
Tips and tricks:
- Make sure to preheat your grill before cooking the chicken.
- Use a meat thermometer to ensure that the chicken is cooked all the way through.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with the aji amarillo sauce on the side.
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side of rice and beans.
- Pair with a crisp salad.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the chicken is cooking too quickly, move it to a cooler part of the grill.
- If the chicken is not cooking quickly enough, move it to a hotter part of the grill.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Pollo a la brasa is a popular dish in Peru, where it is often served with aji amarillo sauce.
Flavor profiles:
- The chicken is seasoned with a blend of smoky, spicy, and savory spices, while the aji amarillo sauce is tangy and slightly sweet.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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Region: Peruvian