Peruvian Grilled Chicken

The way to prepare a chicken varies in many parts of the world. In some places, there are different types of marinades and stews, in addition, the methods to cook it rotate between making it roasted, in sauce, fried, or grilled, this thanks to the fact that this protein is too versatile and tasty, gastronomically speaking.

In Peru, we can find a different and very traditional way to make a delicious chicken with grilled style, which is based on a technique that gives it a spicy flavor, provided by the marinade, and a smoky flavor due to its cooking. Chicken is usually roasted in a special oven called “rotombo” which works with firewood, each animal being inserted on skewers and then left to roast while they rotate on the embers, but we will see this in detail later.

However, really what makes the difference in this exquisite dish is the dressing, this is what makes the difference between a common grilled chicken, and the Peruvian Grilled Chicken. But, we know that you not only want to read about this dish but learn from its recipe and preparation, therefore, without further ado, take everything you need to cook and let's do this work!

Peruvian Grilled Chicken Recipe

Ingredients

• 1 whole chicken of about 3 kg without viscera
• 1 glass of dark beer
• ½ glass of olive oil
• 2 tbsp. of white vinegar
• 1 tbsp. cumin
• 1 tbsp. thyme
• 1 tbsp. rosemary
• 1 tbsp. oregano
• 1 tbsp. panca chili paste
• 2 tbsp. soy sauce
• 2 tbsp. salt tureens

Utensils

• big bowl
• Concave plate or mold
• Spoons
• cooking stick
• Spit
• Kitchen brush
• airtight bag
• Aluminum tray

Preparation

Now you clean the kitchen, take all the ingredients, starting with the vinegar, the beer and the oil, and pour them into the bowl and then mix with the cumin, thyme, rosemary, oregano, the ají panca paste, the soy sauce, and of course, the salt. Stir well until everything is integrated. Let the mixture rest and you will have the marinade or dressing for the chicken ready.

Next, hold the chicken, already defrosted, y carefully remove any fat or feathers it may have, this so that the meat is better exposed and strange textures and flavors are not found when tasting it.

Now, place the chicken on a plate, (a mold can serve) and rooms for every corner, to gradually season it with the mixture made at the beginning, with the help of a brush or the hand. Once seasoned, wrap it inside the airtight bag and seal tightly to prevent flavors from escaping. Store it in the refrigerator for 24 hours.

After 24 hours, turn on the grill and heat it to approximately 230° C for half an hour. If you don't have a grill in your home, you can perfectly do it in the oven of your stove, taking into account that you will not get the desired result, but it will still be delicious.

Take the chicken out of the refrigerator, and transfer it from the mold to an aluminum tray to brush it with the same marinade that we did the day before. Then place the chicken on the grill to start grilling.

While the chicken is roasting, varnish it again with the marinade while you turn it, repeat this step until the animal is golden brown and fully cooked throughout or during the course of cooking. 1 hour, which is basically what it takes to cook.

Finally, serve chicken with french fries and fresh salad or with the contour of your preference. Likewise, you can chop the chicken into individual pieces or leave it whole.

Tips and recommendations

• A frozen chicken is best for this recipe, since the skin is elastic and firm, therefore when it comes to separating it from the meat, it is much easier.
• Wash each part of the animal with enough water and if necessary, remove the fat that is left over or that is excessive for your taste.
• You can improve the dressing by adding a pinch of chili nomoto, mustard, pisco, red or white wine, among others, this will make the chicken acquire a strong and delicious flavor.
• So that the dressing reaches each part of the chicken, prick with a height stick each part of the protein, then add the dressing and let stand for the indicated time.
• The chicken will be ready when no longer leak red or pink liquids and the meat is carefully tender and golden.
• If you don't know what the exact cooking point is, you can taste it as it cooks. Cut a piece and consume it, remove it from the coals when the taste of it decides.

Nutritional value

Chicken is a very complete protein, approved for consumption by children, youth and adults due to its many nutrients, supplements and albumins that make it, in addition to being delicious, nutritious.

Each 535 g portion of chicken has 753 Kcal, recommended amount of energy for the development of our body, since with only this portion we would fill a good part of the 2000 kcal that the body needs daily for its growth and development. Likewise, has 32 gr fat, 64 gr of carbohydrates and 47 gr protein, being completely a main course for the healthy life that you would like to lead.

History of the dish and its stay in Peru

In itself, the formula for happiness for a Peruvian is found in a plate of Peruvian Grilled Chicken, because this is considered the most consumed in the entire Spanish-speaking nation, according to the APA (Peruvian Poultry Association).

The history of this dish dates back to 1950, making the recipe relatively new, which tells that, locating us in the district Chaclacayo, a Swiss immigrant named Roger schuler A resident of this town, working with his cook and analyzing his culinary technique, he decided to experiment with different cooking skills in chicken, reaching a very particular point for the dish.

In principle, the marinade for the bird was very simple, consisting only of salt and spices that, in an attempt to prove it, took the protein and the I cook over charcoal, being surprised by the texture and quality of it, since the meat turned golden and juicy, with that crispy skin which is totally irresistible to everyone.

But, this did not stay that way, because Roger wanted to perfect this incredible art that he had developed for the preparation of chicken, and with the help of Francis Ulrich, specialist in metal mechanics, developed a system that consisted of iron bars that rotated several chickens in continuity, until they were fully cooked, they called this roasting oven "“Rotombo”.

As time has passed, different types of ingredients have been added to the traditional Peruvian recipe, such as huacatay, pepper, soy sauce, panca chili, cumin, nomoto chili, among others, but always maintaining its type of cooking, because this was the most important characteristic of the chicken's flavor. 

Fun facts

• In 2004, the Peruvian Ministry of Culture awarded the title of Cultural Patrimony of the Nation to the recipe of Peruvian Grilled Chicken.
•  Every third Sunday in July, Peruvians fervently and proudly celebrate the “Peruvian Grilled Chicken Day”.
• Lima is the city that most requests Peruvian Grilled Chicken for delivery, followed by Arequipa and Trujillo.
• the plate of Grilled chicken Peruvian was born more than 60 years ago and, initially, It was only tasted by the most affluent social classes in Lima. However, today its consumption transcends all socioeconomic levels of the country.
• This recipe would be successful adaptation of “Pollo al Espiedo”whose origin is European. The particularity of this food is based on the culinary technique used, which consists in roast food by turning it under a heat source.
• According to the Peruvian Poultry Association, more than 50% of Peruvians who eat away from home prefer to go to chicken shops, above the cubicherías, the fast food centers and the oriental food restaurants.