More Chicken, Again.


 

Robert-R

TVWBB Diamond Member
Peru style, rotisseried - of course.

Rubbed with an aji amarillo/huacatay paste mix, spitted and ready to go at 400*. Some foiled reds on the grate below.

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Cooked to 165* internal temp in the breast.

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Plated with a green sauce on the chicken, huancaina sauce on the potatoes and a side spinach, red onion and orange salad.

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¡Oh si!
 

Cliff Bartlett

R.I.P. 5/17/2021
Great looking bird Robert and I like those sauces. That salad's an eye catcher too. Nice truss work on the chicken.
 
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Robert-R

TVWBB Diamond Member
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Timothy F. Lewis

TVWBB 1-Star Olympian
Jim, order the components from Amazon if you need to, it’s a fabulous recipe! My suggestion is do two birds and double the sauce, trust me...
 

Lew

TVWBB All-Star
Looks great! I made chicken last night on the smoker, but not that fancy. Would love to taste it!
 

 

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