Peruvian Chicken (Pollo a la Brasa) with Aji Verde and Schmaltzy Potatoes

Pollo a la Brasa:

1. Combine the oregano, thyme, mustard, soy sauce, garlic, cumin, paprika, MSG, lime zest and juice, vinegar, aji panca and salt in a food processor and process until smooth. 
2. Gently slide your fingers under the skin of the chicken breasts and thighs to create pockets for the marinade. Generously apply the marinade under the skin, over the outside, and directly inside the cavity. 
3. Transfer the chicken to a large bowl and cover or an extra large plastic storage bag sealed tightly and set on a baking sheet and refrigerate for at least 4 hours and up to 12 hours.  The longer you let it marinate, the better the flavor. Remove the chicken from the refrigerator 30 minutes before grilling and pat dry with paper towels. 
4. Truss the birds with butcher’s string to secure the legs and wings.
5. Mount the first rotisserie fork and use pliers to tighten the thumb screw. I recommend using pliers so that the slight vibration of the rotisserie motor does not loosen the rotisserie fork.
6. Slide the point of the rotisserie rod through the side of the chicken at the “waist” of the bird under the breast meat and above the thighs. Carefully maneuver the chicken down into the tines of the fork without piecing the skin.
7. Remove the grill grates from your Hybrid Fire Grill. You want to do this for 2 reasons. First, it makes it easier to manipulate the wood and manage the fire. Second, it eliminates the flare-ups that would happen as rotisserie drippings hit the hot grill grates below. We recommend placing a drip pan beneath the food. The juices in the drip pan can be used for basting.
8. Place 2 firewood split logs (hardwood only) into 2 of the channels of the Hybrid Fire Grilling Drawer, towards the front. Fire up the ignition burner and all of the main burners on HIGH to start the wood and preheat the grill. Once the logs are burning on their own, turn the main burners OFF. Leave the ignition burner running on HIGH. Using protective gloves and long grilling tongs, carefully relocate the burning logs across the front of the grilling drawer. This creates an offset fire so the chickens are not directly above the heat source. This ignition burner will help sustain the fire and supplement the heat.
9. Mount the rotisserie spit with the chickens into the grill and start the rotisserie motor.The chickens will roast for about 45 minutes. When the fire is large, keep the grill lid open so the heat is not too intense. When the flames are low, close the lid. If the fire begins to die down before the chickens are completely cooked, add another small split of wood or distribute several wood chunks on top of the fire. You may need to carefully rearrange the burning wood across the front of the drawer if you see the chickens are not cooking evenly.
10. Begin checking the temperature of the chicken after the first 30 minutes. Use an instant-read meat thermometer (I recommend the Thermapen) to check the temperature at the base of the thigh, using care not to touch bone. Remove the chickens from the grill when the temperature reads 165°F. Let the chicken rest on the spit on a carving board or sheet pan until cool enough to handle for carving, about 10 minutes.  Serve with Aji Verde sauce on the side. 

Aji Verde

This vibrant green condiment is a popular, creamy and spicy-tangy Peruvian condiment. It is most famous as the vibrant, flavorful sauce served alongside Pollo a la Brasa (Peruvian roasted chicken) but would be equally delicious served with grilled beef, pork and seafood! 

Yields: About 1 ½ cups

1. Combine the mayonnaise, garlic, serrano, zest, lime juice, cilantro, mint, salt and pepper in the bowl of a food processor and process until smooth. Adjust seasoning and chill until serving. Sauce can be made 48 hours in advance and stored, tightly covered, in the refrigerator. 

Schmaltzy Potatoes

The secret to the perfect schmaltz potato is parboiling them first to get that starchy, crispy edge, then roasting them in piping hot rendered fat. Because the potatoes are so small and cook so quickly, start them in boiling water instead of the usual cold water to prevent overcooking.

Serves: 4 to 6

1. Bring a large pot of cold water to a boil, add 2 tablespoons of kosher salt and the potatoes. Cook until a skewer inserted into the center of each potato meets with a bit of resistance, about 10 minutes. 
2. Drain the potato well and transfer to a sheet pan in an even layer.  Cool to room temperature, cover and refrigerate until cold.  The potatoes can be prepared 48 hours in advance and kept covered in the refrigerator.
3. Cut the potatoes in half, add the oil and season liberally with salt and pepper. Arrange some of the potatoes in the bottom of a 10-inch cast iron pan or hotel pan, in a single layer cut-side down.  Add the remaining potatoes and garlic cloves and place the pan directly under the chicken as it roasts, balancing the pan on the peaks of the drawers underneath.  
4. Cook the potatoes until golden brown and tender, about 30 minutes.  Remove the pan using heavy duty grill gloves, stir in the cilantro, zest and juice. Transfer to a platter and season with flaky salt, if desired.