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Pollo a la brasa marinade
Ingredients
- 57 grams garlic cloves, finely sliced
- 85 grams cilantro stems, finely sliced
- 3 bay leaves
- 70 grams ginger (skin on), quartered then thinly sliced
- 28 grams sweet paprika
- 397 ml soy sauce
- 65 grams aji panca paste
- 7 grams dried oregano
- 28 ml rice vinegar
- 10 pounds chicken drumsticks
Directions
- Mix all ingredients and marinade for minimum 24 hours. Cook by third day.
- Preheat BBQ to 400 degrees with the lid closed.
- Season chicken with salt and add vegetable oil to help with sticking.
- Place chicken on grill and close lid.
- Turn down temperature by half and continue cooking with lid on.
- After five minutes open lid and flip. Turn heat back up and close the lid.
- Cook till temperature is 375 degrees and turn heat back down to half. Cook for approximately seven more minutes or until the chicken reaches an internal temperature of 165 degrees.
- Serve with grilled lemon and your favourite BBQ sauce for dipping. I like to finish with some sea salt for texture and that little bit extra.
