Pollo a la brasa Amazónico y Pachamanquero

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is vegan and has a lower glycemic index.

Prepare the marinade by mixing garlic, cumin, paprika, black pepper, salt, soy sauce, lime juice, vegetable oil, rosemary, thyme, oregano, mustard, and honey in a bowl.

Rinse the chicken under cold water and pat dry with paper towels.

Rub the marinade all over the chicken, ensuring it gets under the skin for maximum flavor.

Cover the chicken and marinate in the refrigerator for at least 4 hours, preferably overnight.

Preheat the grill to medium-high heat, around 375°F (190°C).

Remove the chicken from the marinade and let excess drip off.

Place the chicken on the grill, breast side down, and cook for 30 minutes, covered.

Flip the chicken and grill for another 30-40 minutes, until the internal temperature reaches 165°F (75°C).

Baste occasionally with leftover marinade during cooking for added flavor.

Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes before carving.

Serve with sliced red onion and green chili on the side.

Cooking Techniques

Spice Level:

Allergens