Chicken

Peruvian Rotisserie-Inspired Crispy Chicken Thighs

I love a good Peruvian Rotisserie Chicken. Sometimes I dream about the moist, delicious meat marinated or rubbed in the garlicky goodness found in quality Pollo a La Brasa. While I love the taste of the meat, usually the skin comes out rubbery. What I’m looking for is tender meat with super crispy skin that taste like cracklins. This recipe gives the family the best of both worlds. Paired with a delicious green sauce, this meal embodies the phrase, “Winner, Winner, Chicken Dinner!”

I tried a couple different marinades and found the taste that resembled my favorite chicken spots were based on lots of garlic, cumin, salt, and a little sweetness. Sugar worked fine but what I found kicked up the marinade a notch was cane liquor. We ended up using cachaca. I may or may not have made a couple of Caipirinhas while making this video. One note: Keep tasting the marinade to make sure the taste is where you want it, especially with the saltiness.

I’m using chicken thighs for a couple reasons. 1. Dark meat rules in this house. Mom figured out how to roast magical chicken thighs years ago and we rely on that technique in this recipe. 2. Chicken thighs offer a lot of meat and are pretty darn cheap. 3. Why over complicate the cooking? Buying a pack of thighs ensures the cooking times are uniform.

Did I mention chicken thighs are delicious?

Marinate 2-4 hours

While you are waiting, assemble your green sauce. This stuff goes great with everything. Dip your chicken, your fries, everything you got with this stuff. Keep in the fridge until about 30 minute before you serve the chicken.

After your chicken is done marinating, discard the marinade and dry the chicken thighs. This is really important to get a nice crispy skin.

Probably the hardest part of this cook is waiting for the skin to brown enough. Try not to peek too often.
Wait till you get a nice golden brown color on the skin before you flip it over.

I roast the chicken in the oven at 450° for about 35 minutes. I’m checking to see if the skin is shrinking and tight on the top of the chicken.

Serve the chicken with fried yuca or nice fat french fries.

All the delicious flavor of Pollo a La Brasa wrapped in a blanket of extra crispy chicken skin

Print Recipe

Peruvian Rotisserie-Inspired Crispy Chicken Thighs

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Chicken, Dinner – Peruvian, American
By Flores Family Cookbook
Prep Time: 20 minutes – Cooking Time: 30-40 minutes – Total Time: an hour, not including marinating.

What we are looking for is chicken meat that resembles Pollo a La Brasa: garlicky meat, infused with cumin and extra tender. But to take that rotisserie taste to the next level, we also want extra crispy skin that is a treat in itself.

Ingredients

  • 4-6 chicken thighs with skin
  • pinch of salt and pepper
  • 3 tablespoons vegetable oil
  • Marinade:
  • 1 1/2 cups olive oil
  • 8 cloves garlic chopped
  • 1 tbsp rosemary
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
  • 3 tbs ground cumin
  • 1 tbsp freshly ground black pepper
  • 1/4 cup soy sauce
  • 2 tbsp cane liquor or 1 tbsp sugar
  • Green Sauce
  • 1 cup packed fresh cilantro leaves
  • 2 cloves garlic, roughly chopped
  • 1/2 cup mayonnaise mayo
  • 1/4 cup sour cream
  • juice from one lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • Optional - 2 seeded and chopped jalapenos for heat. (Family doesn't like it so I omitted in my recipe)

Instructions

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1. Blend all the marinade ingredients until smooth.

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2. Marinate chicken 2-4 hours. I wouldn't marinate longer than six hours.

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3. Blend all the green sauce ingredients. Let sit in the fridge until almost ready to serve.

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4. Preheat oven to 450°.

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5. Take the chicken out and discard marinade.

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6. The first key to the crispy skin is drying the chicken as much as you can. The dryer the skin the more crunch I will get.

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7. Salt and pepper the skin lightly. The marinade is salty enough.

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8. Get your cast iron pan nice and hot. Add around three tablespoons of oil and when the oil begins to shimmer, place your chicken thigh skin side down AND LEAVE THEM ALONE. Be careful not to over crowd the pan.

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9. I tend to flip the thighs more on look and feel. After about 2-3 minutes I'm peeking to see if the skin has started to tighten up and take the beautiful brown color.

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10. Once you flip the chicken, cook the other side for 2 minutes.

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11. Before you transfer to oven, drain oil out of the pan, place the chickens back in the pan skin side up

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12. Roast chicken for about 35 minutes.

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13. As Mom notes- There is a point when the chicken is done and there is a point where the chicken is juicy and delicious. Usually it's a visual test- 1. Has the skin tightened up and can you pierce the meat easily with a fork.

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14. Once you are satisfied, let your meat rest for a few minutes and serve with the green sauce and french fries or if you are feeling adventerous fried Yuca!

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