Peruvian roast chicken - pollo a la brasa

Ingredienti

• 2 cloves garlic
• 1 tbsp oil ((can use olive oil or vegetable oil))
• 1 tbsp lime juice
• 1 tbsp soy sauce ((I typically use low sodium))
• 1 tsp aji amarillo chili paste
• 1 tsp ground cumin
• 1/4 tsp salt ((or to taste, can omit if not using low sodium soy))
• 1/4 tsp pepper
• 1/2 tsp aji panca chili paste (optional)
• 2 lb bone in chicken thighs ((or a little more))

Preparazione

1. 1

   Crush or grate the garlic then mix it with the other marinade ingredients (everything apart from the chicken) in a container roughly the size of the chicken or a freezer bag.

2. 2

   Add the chicken to the container/bag and toss to ensure it is well coated in the marinade. Cover and refrigerate to marinade overnight.

3. 3

   When ready to cook, bring the chicken out of the fridge as you preheat the oven to 400F/200C.

4. 4

   Place a rack over a baking dish or baking sheet/tray (I recommend lined with foil for easier clean up) then place the chicken pieces, skin side up, on the rack.

5. 5

   Roast the chicken for around 40 minutes until cooked through and the skin is crisp. Serve with aji verde (Peruvian green sauce) and eg fries and salad.