Peruvian-Style Grilled Chicken (Pollo a la Brasa) | RICARDO

Name: Peruvian-Style Grilled Chicken (Pollo a la Brasa) | RICARDO
Total time: 125 min
Ingredients: 6 garlic cloves, finely chopped; 2 tbsp (30 ml) red wine vinegar; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) aji panca chili pepper paste (see note); 2 tbsp (30 ml) aji amarillo chili pepper paste (see note); 1 tbsp (15 ml) vegetable oil; 2 tsp salt; 1 tsp dried oregano; 1 tsp ground cumin; 1 chicken, about 4 lb (1.8 kg); 3/4 cup (90 g) Cotija or halloumi cheese, or 3/4 cup (55 g) freshly grated parmesan cheese; 2 cups (70 g) cilantro leaves and stems; 3/4 cup (180 ml) mayonnaise; 3 tbsp (45 ml) lime juice; 4 tsp (20 ml) aji amarillo chili pepper paste; 1 tbsp mint leaves (see note); 2 jalapeño chili peppers, stemmed and seeded; 1 garlic clove, halved; Lime wedges, for serving

www.ricardocuisine.com

A Peruvian classic, this juicy, smoky butterflied chicken is a summer BBQ must-have, full of bold spices and perfect for the grill.

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Cooking tools:

Grill
Food processor
Instant-read thermometer
Kitchen shears
Chef's knife
Mixing bowl
Baking dish
Plastic wrap
Refrigerator
Airtight container
Plate
Serving platter
Cutting board

Ingredients

6 garlic cloves, finely chopped
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) aji panca chili pepper paste (see note)
2 tbsp (30 ml) aji amarillo chili pepper paste (see note)
1 tbsp (15 ml) vegetable oil
2 tsp salt
1 tsp dried oregano
1 tsp ground cumin
1 chicken, about 4 lb (1.8 kg)
3/4 cup (90 g) Cotija or halloumi cheese, or 3/4 cup (55 g) freshly grated parmesan cheese
2 cups (70 g) cilantro leaves and stems
3/4 cup (180 ml) mayonnaise
3 tbsp (45 ml) lime juice
4 tsp (20 ml) aji amarillo chili pepper paste
1 tbsp mint leaves (see note)
2 jalapeño chili peppers, stemmed and seeded
1 garlic clove, halved
Lime wedges, for serving