Known as Peruvian Blackened Chicken ("Pollo a la Brasa"), this chicken is traditionally made on a rotisserie. As with every ethnic dish, there are many many versions but the common ingredients in all are soy sauce, garlic and paprika. I served this with a garlic butter rice on the side. The rice recipe makes enough for around 6 servings and you'll be thankful for this because it's so yummy, you will want leftovers for the next day!
1. This recipe is best made with skin on, bone-in chicken to achieve the beautiful golden brown surface with juicy flesh. I purchased mixed chicken pieces for this recipe. You can either cut up a whole chicken yourself or otherwise use bone in, skin on chicken thigh fillets and/or drumsticks - same baking time.
I don't recommend making this with breast fillets because it doesn't have skin which you need to get the beautiful golden crust on this.
But if you really want to make this with skinless bones breast fillets, add 1 tbsp olive oil into the marinade and bake for 25 minutes. For boneless thigh fillets, I'd recommend cooking this on the stove rather than baking - about 8 minutes. Also great for the BBQ.
2. Normal all purpose soy sauce (I use Kikkoman), not light or dark thick soy sauce.
3. I know this is stating the obvious....but the more butter you use, the more buttery the flavour. I recommend a minimum of 2 tbsp of butter for 2 cups of rice. I usually start with 2 tbsp - attempting restraint - but end up adding an extra dollop (around 3 tbsp).
4. This can be roasted (this recipe) OR cooked on the BBQ or stove (best to use thigh fillets).
6. Nutrition for chicken assuming 5 servings. This does not take into account the fat that renders out during roasting that remains in the pan so the actual calories will be considerably less. I estimate it is between 60 and 100 calories less, assuming you don't drink the pan juices!
Nutrition per serving for the rice, assuming 6 servings (that's quite generous servings!).