- May 24, 2021
- 30
- 46
One of my most favorite meals to cook with charcoal and wood is Peruvian Chicken. If it is whole bird I love to rotisserie it. If it is bone in skin on pieces I love using the vortex. I had a bunch of chicken pieces so Thursday morning before I went to work I got all of pieces marinading with a double batch of this recipe. This recipe is real deal!!
As soon as I got home I got the kettle going.
Chicken on with a piece pecan over the vortex.
Then I got the cajun rice going.
Chicken at 30 minutes.
At an the hour mark, each piece go just I little time right over the fire before I pulled them all off.
And the painful rest.
And our resident land shark is waiting to pounce on any scraps that fall.
Rice is done.
And here's the plate.
I think my 7 year old niece out ate me and she gave the chicken a 10 out of 10, I don't think I could have asked for a better complement.
As soon as I got home I got the kettle going.
Chicken on with a piece pecan over the vortex.
Then I got the cajun rice going.
Chicken at 30 minutes.
At an the hour mark, each piece go just I little time right over the fire before I pulled them all off.
And the painful rest.
And our resident land shark is waiting to pounce on any scraps that fall.
Rice is done.
And here's the plate.
I think my 7 year old niece out ate me and she gave the chicken a 10 out of 10, I don't think I could have asked for a better complement.