Charcoal Roast Chicken
Pollo a la brasa is usually a whole bird spinning over charcoal for an hour, which your kitchen is not set up for. Boneless thighs, the same soy-cumin-vinegar rub and a very hot grill get you startlingly close.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the grill to its highest setting and line a tray with foil.
Mix the soy, vinegar, cumin, smoked paprika, garlic, oregano and oil into a paste and rub it into the thighs, getting under the skin where you can.
Lay the thighs skin up and spaced apart on the tray and grill 12cm from the element for 8 minutes until the skin is blistered and dark in places.
Turn and grill for 5 minutes more, then turn back skin up for a final 2 minutes to re-crisp.
Check the thickest thigh reads 75C on a thermometer with clear juices, then rest for 3 minutes and serve with lime wedges.
Read all that and thought “absolutely not”?
Completely fair. Charcoal Roast Chicken is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.