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a la Brasa
Serves 4
Ingredients
1⁄3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1⁄2 teaspoon dried oregano
1⁄2 teaspoon black pepper
1 tablespoon vegetable oil
1 (1.5kg) whole chicken, quartered
1 lime, quartered (for garnish)
Preparation
1. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in
a blender.
2. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24
hours. Turn occasionally to assure even marinating.
3. Prepare grill for medium‐high heat.
4. Discard marinade, then pat chicken dry. Oil grill rack.
5. Grill chicken over area with no coals (or over a turned‐off burner), skin side down first,
covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to
maintain heat).
6. Garnish with lime wedges.
7. (IF OVEN ROASTING ‐ Preheat oven to 260°C, and roast chicken for 30 minutes in a 13x9‐inch
roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue
roasting until browned and cooked through, or about 15 minutes longer.).