Peru is famous for their Pollo A La Brasa (charcoal grilled chicken), and for good reason — it is deliciously tangy, fruity and earthy. Generally reliant on an overnight marinade, our version of Peruvian Chicken only needs a quick marinade and a short list of ingredients. The addition of our perfectly balanced Peruvian-ish seasoning produces a result that has layer upon layer of deliciousness.
You can always cook it in the oven, but smoke-roasted or grilled over charcoal, this dish really shines.
- 1 4-lbs chicken
- 2-3 Tbsp Dizzy Pig Peruvian-ish, or enough to coat chicken well
- 2 garlic cloves, pressed or finely chopped
- 1/4 cup lime juice from 1-2 limes
- 2 Tbsp olive oil
- 2 Tbsp soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free, or coconut aminos for Paleo)