Michael Richards
TVWBB Emerald Member
My most favor chicken meal since I got my Webers has become Peruvian Chicken. I have been wanting to try this below recipe/version for over a year.
After a resent Peruvian Chicken cook and post (using a different recipe), some of you guys here pushed me to finally buy the two ingredients I needed to attempt the above version... Those ingredients got here this week.
Yesterday I prepped all the skin on bone in chicken:1 breast; 5 thighs; and 4 legs. No, not from the same chicken, I saw that joke coming and made a double batch of Raichlen's rub.
Got it all mixed up and in the frig for 24 hours
Today the rain should have keep me from cooking outside, but I went for it anyways. Oh, check out my new privacy fence/wind shield, we love it!!!
Lid temps where around 500 for this cook with the vortex, here it is at the half hour check.
And it done.
It smelled so good and we were all hungry, so one of the legs didn't make it out of the rest period. The kids and I sat around the island eating it and my wife yelled at use to bring her a piece too.
And plated with the same cajun rice I made last time also. This was after a few bites when I realized I hadn't taken a plated picture.
There was no chicken left. Between the five of us we ate it all. I made more than normal so I would have leftovers. No such luck. My 11 year ever took to picking at the thigh and breast bones to make sure none was wasted.
You guys were right that recipe is WAY next level. The skin stayed attached to the meat really well while cutting, it almost looked fried it was so crispy, and it had this prefect char. There was this great little bit of heat from this recipe. I can't wait to make it again!
Peruvian-Style Spit-Roasted Chicken - Barbecuebible.com
This Peruvian-Style Spit-Roasted Chicken with Green Sauce is rubbed with paprika, cumin, lime, and authentic Peruvian ají amarillo paste and huacatay.
barbecuebible.com
After a resent Peruvian Chicken cook and post (using a different recipe), some of you guys here pushed me to finally buy the two ingredients I needed to attempt the above version... Those ingredients got here this week.
Yesterday I prepped all the skin on bone in chicken:1 breast; 5 thighs; and 4 legs. No, not from the same chicken, I saw that joke coming and made a double batch of Raichlen's rub.
Got it all mixed up and in the frig for 24 hours
Today the rain should have keep me from cooking outside, but I went for it anyways. Oh, check out my new privacy fence/wind shield, we love it!!!
Lid temps where around 500 for this cook with the vortex, here it is at the half hour check.
And it done.
It smelled so good and we were all hungry, so one of the legs didn't make it out of the rest period. The kids and I sat around the island eating it and my wife yelled at use to bring her a piece too.
And plated with the same cajun rice I made last time also. This was after a few bites when I realized I hadn't taken a plated picture.
There was no chicken left. Between the five of us we ate it all. I made more than normal so I would have leftovers. No such luck. My 11 year ever took to picking at the thigh and breast bones to make sure none was wasted.
You guys were right that recipe is WAY next level. The skin stayed attached to the meat really well while cutting, it almost looked fried it was so crispy, and it had this prefect char. There was this great little bit of heat from this recipe. I can't wait to make it again!
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