Notes about Recipes in this book

• Peruvian grilled chicken (Pollo a la brasa)

  • PinchOfSalt on September 04, 2014

    Made this with a larger chicken (4.7 pounds). Made 1.5 times as much marinade. Marinated it for a day and a half in the fridge. Could not barbecue due to weather, so roasted in the oven, upright on a beer-can chicken holder, at 500F for 20 minutes, then turned down the oven to 200F for about an hour (not exactly sure of the time, should have taken better notes). Oh my, the chicken was marvelous! The flavor was very good, the meat was juicy and it looked fantastic. The next time I do this recipe with a large bird I might experiment with injecting the marinade into the meat. Also, I might try increasing the lime and garlic while cutting back on the soy a bit.