Peruvian Pollo a la Brasa - Roasted Chicken

By maritza1211

From the Test Kitchen

Ingredients

• Marinate:
• 3 Tb extra virgin olive oil
• 1/4 cup lightly packed fresh mint leaves
• 2 Tb kosher salt
• 6 medium garlic gloves roughly choped
• 1 Tb ground pepper
• 1 Tb ground cumin
• 1 Tb sugar
• 2 Ts smoked paprika
• 2 Ts dried oregano
• 2 Ts finely grated zest
• 1/4 cup juice from 2 limes
• 1 Ts minced aji amarillo
• 1 whole chicken
• Sauce for the Chicken:
• 1 egg
• 1 Tb water
• 1 Tb minced onion
• 1 Tb Lime juice
• 1 Tb fresh cilantro
• 1 garlic glove
• 1 Ts yellow mustard
• 1/2 Ts kosher salt
• 1 aji amarillo
• 1 cup of vegetable oil

Preparation

Step 1

Process all ingredients except the chicken in a blender until smooth paste. Rub this paste all over the chicken including under the skin. Put in plastic bag and in fridge for 2 days.

Cook in rotisserie grill.

Blend all ingredients of the sauce and serve with chicken.