Pollo a la Brasa with aji sauce

Pollo a la Brasa

Pollo a las Brasa or Peruvian chicken is one of the most widely consumed foods in Peru and is one of my favorites.  It’s normally a whole chicken slowly cooked on a rotisserie over wood charcoal after a long marinade.  While I have done it rotisserie style in the past, I decided to adapt this to leg quarters and cook it over indirect heat on my gas grill.  While I do miss the added smokiness of the charcoal grill, the marinade more than compensates by adding a huge amount of flavor and lending a beautiful color to the finished chicken.  … Continue reading