We have a dear friend from Lima, Peru spending a few weeks with us. She has been our missions team translator for almost 12 years and we are thrilled to have her in our home.
After a week of our American food, she was ready for a “taste of home” and mentioned pollo a la brasa. I researched on the internet and improvised with what I had available. This was the result.
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon ground oregano
1/2 teaspoon freshly ground black pepper
Mix all ingredients well. Add chicken to the bag and pour the marinade over. Refrigerate for 8 to 24 hours. In Peru, they use a whole quartered chicken but I used chicken thighs.
Preheat the oven to 500 degrees. Place the chicken in a 9×13 pan. Roast the chicken for 30 minutes. After 30 minutes tent the pan with aluminum foil and roast for another 15 minutes or until the chicken is done.
The traditional way to cook this dish is by grilling but roasting worked well, too.
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