Pollo A La Brasa
Haven't tried this myself but i found this while searching for a recipe that resembles chicken served at a restaurant here in the dc area, pollo rico- best chiken in town!!!
Steps
Rinse chicken well , inside out , cut off excess fat , tuck the wings to back of chicken.
Mix all ingredients and make a soft paste , if necessary add some water.
Rub the chickens with mixture inside and out , making sure you covered all parts of the chickens.
Let stand in refrigerator for six hours before you start arraging them in the rotisserie bar of your grill.
When ready to cook:.
Do not use any type of wood smoker when you do pollo a la brasa.
You can introduce some real wood charcoals to your gas grill so it gives the charcoal flavor but not a smoky flavor.
Even if your grill is a gas grill.
It will take in a semi-open grill about 1 hour to 1 1 / 4 of an hour at medium heat on an open grill will take a little longer and temperature must be between 200 - 240 degrees f.
Chicken should be about 12 inches away from fire at least.
Huacatay chili.
Roast the mirasol chili whole , cut in half and remove the pips and fibers.
Wash and grind with the well-washed huacatay lea.
Ingredients
salt, ground black pepper, huacatay paste, aji yellow paste, ground cumin, achiote, garlic, lemons, juice of, mirasol chiles, huacatay, saltwort, oil, yellow chiles, olive oil, garlic clove, vinegar