Rotisserie Chicken

[Mik]

Got a recipe - NYT and have ordered the required chile pastes. Jon, maybe your beloved could share?

https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce

[Axtremus]

@Mik said in Rotisserie Chicken:

Easier too. Next up? Wagyu chickens!

Not really sensible. "Wagyu" literally means "Japanese beef."

[Mik]

FFS.

[jon-nyc]

@Mik said in Rotisserie Chicken:

Got a recipe - NYT and have ordered the required chile pastes. Jon, maybe your beloved could share?

https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce

She makes fun of me when I use a recipe. She just ‘makes’ it.

But yeah, pollo a la brasa is a staple for her.

I will say this - she loves my Peruvian green sauce. Which I do make from a recipe. And I’ve been making it for a decade or more.

[Mik]

Cough it up, son!

I make something similar for Green Lightning Shrimp. Great stuff.

[Mik]

Found it.

https://www.splendidtable.org/story/2000/12/12/green-lightning-shrimp

[jon-nyc]

@Mik said in Rotisserie Chicken:

Cough it up, son!

Peruvian Green Sauce.

[Mik]

Yum! Thanks!

[89th]

@Mik said in Rotisserie Chicken:

Peruvian chicken? Do tell.

That’s one thing I miss from Virginia, some really good Peruvian chicken places. Tasty chicken, not a word of English, amazing green sauce…. Damn. Mouth is watering.

[Mik]

How spicy do they make it?

[Jolly]

@LuFins-Dad said in Rotisserie Chicken:

At Costco it’s $4.99. The rotisserie chicken is almost as holy as their $1.50 hotdog and coke. Tasty as hell, but so full of who knows what that I don’t have it more than 3-4 times a year.

No Costco here. I do the Sam's for $4.98. Great for gumbo.

[LuFins Dad]

I’ll post mine a little later. I make my own Aji Amarillo Sauce. I also make a drip pan potatoes underneath.

[89th]

@Mik said in Rotisserie Chicken:

How spicy do they make it?

Medium? I’m a wimp with spicy hot stuff but I enjoyed it. For example, jalapeño or buffalo wing sauce is about as spicy as I’ll eat.

[bachophile]

i live in a neighborhood with a lot of yeminis...

this is put on everything they make or eat

https://en.wikipedia.org/wiki/Zhug

this is not for wimps

[Mik]

No wonder they’re so testy.

[Mik]

Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.

[kluurs]

Best of luck, Mik. Let us know how it turns out.

[Mik]

Sauce is good too. I'll put the recipe in The Cookbook.

[LuFins Dad]

@Mik said in Rotisserie Chicken:

Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.

Please post the recipe.

Here’s the marinade I use

3 cloves garlic, peeled
½-inch piece of fresh ginger, peeled and cut into quarters
2 tablespoons aji amarillo pepper paste (or 1 jalapeno, stemmed, seeded and minced)
1 tablespoon soy sauce
1 tablespoon kosher salt or 2 teaspoons fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon fresh ground black pepper
Juice of ½ Lime

[LuFins Dad]

@LuFins-Dad said in Rotisserie Chicken:

@Mik said in Rotisserie Chicken:

Making Peruvian Chicken today from the NYT recipe. The marinade is off the hook good. I made it with less hot peppers as Janet doesn't care for too spicy.

Please post the recipe.

Here’s the marinade I use

3 cloves garlic, peeled
½-inch piece of fresh ginger, peeled and cut into quarters
2 tablespoons aji amarillo pepper paste (or 1 jalapeno, stemmed, seeded and minced)
1 tablespoon soy sauce
1 tablespoon kosher salt or 2 teaspoons fine sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon fresh ground black pepper
Juice of ½ Lime

I make my own paste. Pretty simple, except for finding the peppers

2 aji amarillo peppers
1 tablespoon onion
1 garlic clove
Pinch of salt
1 tablespoon olive oil

Toss in a food processor until paste…