Peruvian rotisserie chicken, sometimes called blackened chicken, is one of the most popular dishes in the country. The dish originated in Lima in the 1950s and is often eaten on Sundays with family and friends. When it was first created, it was only the very wealthy that ate pollo a la brasa, but the dish has now become cheap enough for the masses. The chicken is typically served with French fries, salad and a variety of mayonnaise-based and chilli sauces.
Time: 8 hours
2 kilo chicken, cut into quarters
5 garlic cloves
100 ml soy sauce
2 tbs lime juice
2 tsp ground cumin
1 tps paprika
½ tsp dried oregano
½ tsp black pepper
1 tbs oil
1 lime, quartered
Put the soy sauce, garlic, lime juice, cumin, oregano, paprika, pepper and oil into a blend and wizz up into a paste.
Put the chicken into a large mixing bowl and cover in the marinade, rubbing well into every part. Place into the fridge and leave for at least 8 hours, taking it out every half an hour to baste and rub the marinade. If you have the time, 24 hours is even better.
Though this dish can be made in the oven (200°C for one hour), it tastes a lot better by barbecue. Light the barbecue and wait into the flames have disappeared and the coals are grey. Move the coals cover the edge of the barbecue so there is no direct heat on the meat. Add the chicken, skin side down, and cover with the lid. Turn every five minutes or so and baste with the remaining marinade. The chicken should be down in around 45 minutes.
Serve in the centre of the table with French fries, a salad, spicy sauces and lime wedges.
Garnish with lime wedges.