When I lived in Northern Virginia there were a few places that had really good Peruvian style chicken. I haven't found a place out here in AZ yet so I decided to try replicating it. It took me a while to find a recipe I felt would be closest to the real deal. The recipe came out really good. The green sauce was right on and I didn't realize how much I had missed it. The chicken rub also came out very good.
Did two spatchcocked chickens on he 26er with the SNS. The SNS performed perfectly and gave me tons of room for the birds. I didn't exactly follow the grilling instructions in the recipe since I didn't flip the chicken over and cook skin side down at the end. I just cooked indirect at 350 until the breast hit 165. Both chickens were almost the same weight and both hit 165 within a minute of each other.
I also cooked some cauliflower steaks (thanks for the idea Bill) that I thought came out great. Regan thought it was a little too charred which will be easy to fix on the next attempt. I sliced the cauliflower in 1 1/2" slices, coated with EVOO, salt, pepper, garlic powder, crushed red pepper, the grilled direct with the SNS. I went a bit heavy on the EVOO which caused more flare ups than I really wanted. Less EVOO will fix the flare ups and excessive charring next time. I loved it. To me the charring gave a nice caramelized flavor. It was soft and sweet on the outside and just firm enough to hold together in the middle without being too crunchy.
Peruvian Chicken RecipeRubbed and ready.
All done. I didn't take any pics on the grill.
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Topic: Peruvian style chicken (Read 2708 times)
