It was the inaugural meal for our new Weber 2290 rotisserie for the Weber Performer. I had to give it a spin (pun intended) as soon as it arrived.
The recipe was not mine so I will link to it instead of publishing it. The credit for this one goes to Mike Vrobel at DadCooksDinner.com. The recipe for Peruvian Rotisserie Chicken can be found here: Pollo a la Brasa.
I made it without the drip pan potatoes, but I am sure they would have been awesome.
The key to this recipe is the Aji Amarillo paste. I was lucky enough to find it at Wegmans. Now I did make a few adaptations to the procedure. I marinaded the chicken for 24 hours. For the first 20 hours, I had the chicken in a one gallon sealed storage bag. For the final 4 hours, I removed the chicken from the bag and let the chicken skin dry out. This produces a crispier skin.
In addition to lump charcoal in the Weber Performer, I used some soaked applewood chips for some added flavor. After 1 ½ hour of cooking, the chicken was moist, tender and absolutely delicious.
DadCooksDinner.com has numerous rotisserie recipes. Pollo a la Brasa will be the first of many that I’ll have to try now that the rotisserie is in place. I already have an order in place from the in-laws for a rotisserie roast beef.