The Texas BBQ Forum

I ate at a Peruvian rotisserie chicken place called king chicken the other day down in clear lake TX and am now trying to find a recipe to match it as close as possible.thanks for your help

Didn't know they had chickens in Peru. Thought they all eat llamas.

Not an expert on Peruvian fowl by any means. But I found this recipe on the net http://www.seriouseats.com/recipes/2010 ... ecipe.html . I'm up that way once a month, how much does a lunch run? I might check it out.

1/2 chicken and sides $7

danger831 wrote:1/2 chicken and sides $7

Are they on NASA rd? for $7 I'll make a stop!

yes on nasa between hwy 3 and 45 on the corner of a strip center

Going towards NASA on the right or left side? I have a couple of clients out there, be visiting in the near future.

from 45 going towards Nasa it will be on your left about 1/2 mile before you get to hwy 3

Good deal I'm going out there tomorrow!

so did you go for lunch how was it? did you have anything besides chicken like a papusa?

My darn stomach acted up so I had to skip it. But I have several clients out there and will be out there again soon.

http://allrecipes.com/recipe/peruvian-s ... n-chicken/

I did this Spatchcocked with Onions and Limes on the back of the bird. It turned out great but I am sure there are better recipes out there for Peruvian Chicken. If you come across one or have already found one please share. This is one of the best ways Chicken is done in my opinion. Great flavor!

Sure hope you enjoy! -JD

I have made this recipe allot (:pig: yea it's good) it is almost the same as the one Dats linked to

Mexican Roadside Chicken

Adapted from Mexican Everyday by Rick Bayless
Ingredients
.



1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon Kosher salt, plus a little more for the onions

1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving
Procedure

1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of slat together in a small bowl.

2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.

3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.

4. To serve, cut the chicken into quarters, top with green onions and tomatillo salsa