Pollo a la Brasa

Pollo a la Brasa

from Chef Brandon Carter, FARM, Bluffton, SC

Blackened Peruvian Chicken on Grill

4 chicken leg and thigh quarters

2 quarts brine (see recipe below)

1 c. marinade (see recipe below)

2 ripe but firm avocados, cut into chunks

¼ c. red onion, fine julienne

¼ c. picked mint leaves, torn

¼ c. picked cilantro leaves

½ c. cucumber, peeled, seeded and large diced

2 tbsp. lemon juice

2 tbsp. olive oil

Salt, to taste

 

  1. Combine brine and chicken in a plastic container. Place in the refrigerator and brine for 4 hours.
  2. Remove the chicken from the brine, pat dry, toss with marinade and allow to marinate for 4-12 hours.
  3. Prepare Sea Island Forge kettle grill by starting a fire in the middle of the kettle. When coals are hot and ready, swing the grate over the fire to also get it hot. 
  4. Remove chicken from marinade, then discard marinade.
  5. Place chicken pieces skin down on the grate. Turn pieces as needed until the skin is crispy and a little bit charred. 
  6. Flip chicken over to the flesh side and elevate the grate slightly. Continue to cook until chicken reaches an internal temperature of 155 degrees Fahrenheit.
  7. Remove from the grill and allow it to rest in a warm area until ready to serve.
  8. In a separate bowl, combine the avocado, red onion, mint, cilantro, cucumber, lemon and olive oil. Season with salt to taste, and toss to mix.
  9. Plate chicken with avocado salad, and serve immediately.

 

For the Brine

2 quarts water

¼ c. kosher salt

1 bunch sage

1 sprig rosemary

4 cloves garlic, smashed

 

  1. Place all ingredients in a pot over high heat.
  2. Bring to a boil, then remove from heat and allow to steep for 30 minutes. 
  3. Strain and chill completely before using.

 

For the Marinade

½ c. soy sauce

3 tbsp. lime juice

4 tbsp. orange juice

1 tbsp. chopped green onion

1 in. ginger, peeled and chopped

5 cloves garlic

1 tsp. ground coriander

2 tsp. ground cumin

2 tsp. smoked paprika

1 tsp. annatto seed

2 tsp. chopped, fresh oregano

1 tsp. ground black pepper

2 tbsp. canola oil

 

Combine all the ingredients in a blender and purée. Store in the refrigerator until needed. 

 

Written by Stephanie Burt of The Southern Fork

To learn more, read the Hot Seat Interview with Chef Carter!

 

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