It’s time to start work construction site Surprise all our friends with dough and a mouthwatering treat. Knowing that spaghetti carbonara frittata is a safe bet and a roasted pepper risotto will please anyone, today we show you a simple yet utterly delicious recipe. The Peruvian grilled chicken is accompanied by spicy touches and shows that you don’t have to complicate life too much to be successful behind the stove.
We will open the middle of the chicken breast with kitchen scissors. We’re going to flatten it a bit to give it a straight shape—it’ll be more comfortable when we put it on the grill. To make marinade (or marinade), we must mix all the ingredients in a bowl by beating them with a fork until we get a kind of paste. With this dough, we spread the chicken generously on both sides.
We’re going to separate the chicken meat from the skin to put some marinade in it. After cooling, let it rest for 12 hours in the refrigerator so that its aroma penetrates well.
After this time, we will light the barbecue and fry the chicken with charcoal (good quality) or a mixture of wood and charcoal so that a strong and even heat is maintained during the cooking process, which takes more or less an hour and half.
The trick is to roast the chicken a little away from the charcoal and prevent it from burning on the outside, leaving it raw inside. We’ll start by raising the grill and turning the chicken every 15 minutes to let the skin brown. As the embers brown and the embers lose power, we reduce the height of the grill. We’re done when the chickens are thoroughly fried on both sides and cooked inside.
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We can accompany it with chips and garnish with coriander or parsley sprouts to freshen it up. Homemade chimichurri sauce can also accompany this recipe.
How to accompany Peruvian Grilled Chicken
As we mentioned earlier, french fries make a good accompaniment to this Peruvian grilled chicken, but we can choose other options as well. A good way to do this is white rice with a salad; some roasted cherry tomatoes on the vine with sage; or grill vegetables using burning embers. It depends on our taste and appetite.
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Photos | Directly to the Palate
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Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
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