Peruvian Chicken


 
Tim Campbell

Tim Campbell

TVWBB Emerald Member
Happy Easter! Decided lunch would be a Peruvian chicken sandwich. Marinated in a paste of cumin, paprika, garlic, white vinegar, and veg oil overnight.

Green sauce is jalapeños, garlic, cilantro, vinegar, salt and pepper, aji amarillo, lime juice, mayo, and sour cream. Not exactly a light meal.

Did this on the Slate, mostly for ease. I do prefer this on charcoal, but it's just so simple on the flat-top.

Topped the roll with the green sauce, lettuce, tomato. I'm allergic to avocado.

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Could only eat half. Tasty stuff. Thanks for looking!
 

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Tim Campbell said:
Happy Easter! Decided lunch would be a Peruvian chicken sandwich. Marinated in a paste of cumin, paprika, garlic, white vinegar, and veg oil overnight.

Green sauce is jalapeños, garlic, cilantro, vinegar, salt and pepper, aji amarillo, lime juice, mayo, and sour cream. Not exactly a light meal.

Did this on the Slate, mostly for ease. I do prefer this on charcoal, but it's just so simple on the flat-top.

Topped the roll with the green sauce, lettuce, tomato. I'm allergic to avocado.

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Could only eat half. Tasty stuff. Thanks for looking!
Click to expand...

Dang it........I keep seeing your posts on this cook and keep telling myself I need to make this chicken.
I have no idea what to expect from the flavour as I have never tried anything like it before.
Looks amazing.

How did you like the way the slate made the chickem?
Must be much faster than over charcoal?
 
I’ve never used that technique, I’ve always spun whole birds, I like the different method. I will try it. The nice part about doing the rotisserie method is I can do two and shred one down for chicken salad using the green sauce instead of too much Mayo. It makes a delightful salad.
Darryl, you have got to try it, it’s amazing!
 
Darryl - swazies said:
Dang it........I keep seeing your posts on this cook and keep telling myself I need to make this chicken.
I have no idea what to expect from the flavour as I have never tried anything like it before.
Looks amazing.

How did you like the way the slate made the chickem?
Must be much faster than over charcoal?
Click to expand...
It was super fast but still moist. Missing the smokey charcoal flavor, though.

I agree with Timothy: Rotisserie is awesome for this cook. I usually spatchcock the bird and throw it on the Performer.
 
Timothy F. Lewis said:
I’ve never used that technique, I’ve always spun whole birds, I like the different method. I will try it. The nice part about doing the rotisserie method is I can do two and shred one down for chicken salad using the green sauce instead of too much Mayo. It makes a delightful salad.
Darryl, you have got to try it, it’s amazing!
Click to expand...
Right on. So much sauce...I'll use it as a salad dressing, too.
 
Tim Campbell said:
It was super fast but still moist. Missing the smokey charcoal flavor, though.

I agree with Timothy: Rotisserie is awesome for this cook. I usually spatchcock the bird and throw it on the Performer.
Click to expand...
We grew a bunch of chickens last year but they are pretty big like 7 pounds!!!
I might take your advice and spatch the chicken and just indirect it on the E6.....with weber baskets......
Just have to find the right recipe I guess.....one would most likely be like any other right?
 
Darryl - swazies said:
We grew a bunch of chickens last year but they are pretty big like 7 pounds!!!
I might take your advice and spatch the chicken and just indirect it on the E6.....with weber baskets......
Just have to find the right recipe I guess.....one would most likely be like any other right?
Click to expand...
Darryl, I really like the Raichlen recipe, and with 7 pound birds, I’d still spin it at least the first time. I have done them “flat” and spun, I prefer the rotisserie method. It is delightfully easy and it allows just the right “Cocktail hour” timing!
Raichlen’s recipe does ask for a couple of oddball ingredients but, finding them IS WORTH THE EFFORT!
 
Timothy F. Lewis said:
Darryl, I really like the Raichlen recipe, and with 7 pound birds, I’d still spin it at least the first time. I have done them “flat” and spun, I prefer the rotisserie method. It is delightfully easy and it allows just the right “Cocktail hour” timing!
Raichlen’s recipe does ask for a couple of oddball ingredients but, finding them IS WORTH THE EFFORT!
Click to expand...
I see the recipe online and will look into it a bit harder....rare ingredients becomes a very difficult thing for me directly because of where I live.
 
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