More Chicken, Again.

[Robert-R]

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.

Cooked to 165* internal temp in the breast.

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

¡Oh si!

 

[Timothy F. Lewis]

I really enjoy that recipe!

 

[Cliff Bartlett]

Great looking bird Robert and I like those sauces. That salad's an eye catcher too. Nice truss work on the chicken.

 

[Pat G]

Yumm! My wife is from Peru, I really should try to make this.

 

[Dustin Dorsey]

That's one gorgeous meal!

 

[JimK]

Looks great. Do you have a recipe for that marinade you can share?

 

[Rich Dahl]

Very nice Robert, you sure are good at bird spinning.

 

[Robert-R]

Looks great. Do you have a recipe for that marinade you can share?

Thank you, Jim. There isn't a marinade, although the bird is brined for 6 - 8 hours.

Recipe for the chicken:

https://barbecuebible.com/recipe/peruvian-style-spit-roasted-chicken-green-sauce/

https://barbecuebible.com/recipe/green-sauce/

The huancaina sauce:

https://www.thespruceeats.com/spicy-cheese-sauce-salsa-huancaina-3029632

 

[CaseT]

Looks like a tasty meal! Nice cook!

 

[Timothy F. Lewis]

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]

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

 

[Anne M.]

Looks very tasty, as always

 

[Barb D]

Robert, that bird and sauces sure look delicious.

 

[ChuckO]

Another over the top Robert cook!