Recently I was looking for something to do with chicken leg quarters. To make a healthy-ish Sunday dinner, I decided to try making homemade Peruvian chicken. My version isn’t as delicious as Pollo A La Brasa, they’re obviously the experts. But this is my starting point and it was damn good to me.
I marinated the chicken overnight and the next day Honey Bear threw these on the grill. In the past, I have made this by pan-searing on top of the stove to get some crisp on the chicken, and finishing in the oven. The best way is to make it on a rotisserie if you have one. The meat will be so juicy and tender.
I didn’t make aji sauce, because I didn’t have ingredients for it, but most people consider it a required side sauce for Peruvian food. Try Food + Wine’s recipe for aji sauce and happy cooking!
3 lbs chicken leg and thigh quarters (thawed and clean)
4-6 garlic cloves, finely minced
Cooking oil (I used grapeseed oil but any oil will work)
Gallon sized plastic storage bag
Metal baking tray
Combine ingredients in the plastic storage bag and squish it around to completely coat the chicken. Place the bag on the baking tray (to catch any potential leakage). Marinate for 2-24 hours.
On the grill:
Preheat the grill to medium-high. Once hot, put the chicken on the grill skin-side down first, cooking for about 5 minutes on each side until done (approximately 30 minutes total/160 degree internal temperature/until the meat juice run clear)
Preheat the oven to 375 degrees. On the stovetop, heat a few tablespoons of cooking oil in a large, oven-safe skillet on medium-high heat. Once the pan is hot, place the chicken inside, skin side down, and cook for about 5 minutes, until the skin starts to turn golden brown. Flip the bird, do the same on the other side. Once the chicken has cooked on the outside, put it in the oven to finish cooking for about 25-30 additional minutes, until the meat reaches the 160 internal temperature/until the meat juice run clear)