El Pollo Rico, Peruvian spatchcocked chicken.

Mud Pig

Here in DC there are a bunch of rotisserie chicken places. El Pollo Rico, Crisp and Juicy, Super Pollo to name a few. Needless to say I'm a huge fan of Peruvian chicken and the technique of roasting the bird whole over hot coals. Last night I decided to give it a shot on the XL using the spatchcock method. I used Latin flavors and even made a homemade version of the pollo dipping sauce that you always get at a Peruvian chicken joint.

Here are the birds spatchcocked, 4lbs each.


Here they are the next day after drying in the fridge, I rubbed them down with adabo both under and over the skin, squeezed lemon juice all over the skin so the adabo would stick. Also shoved lemon wedges under the skin for extra flavoring. Fresh Parsley to round them out.


On the egg, after an hour at 390 on my makeshift raised grate rig. Roasting corn rubbed with salt and butter underneath.


Let the slaughter begin.


All plated up with some tomato basil risotto and roasted corn on the cob.


Don't forget the homemade pollo sauce. Little paprika, mayo and mustard mixed together.


The chicken was juicy, skin was crispy, seasoning was spot on for Peruvian pollo, and the homemade sauce was an exact replica of what you get at El Pollo Rico when you eat there.

The Pig Furnace does not dissapoint, second cook in the bag.

MP

WhackMaster719

Nice! We have a place here in Leesburg called La Chocita Grill that does those chickens, it is GOOD! They also do .99 pupusas on Wed that are out of this world! :woohoo:

2Fategghead

Great job MP. I like your raised grid as well. Tim :P

berrygood

WhackMaster719 wrote:

They also do .99 pupusas on Wed that are out of this world! :woohoo:

Weird. I'm gonna do some pupusas this weekend.

ChargerGuy

Awesome spatchcock, i may just have to try it your way sometime. Sounds like the Pig Furnace is working out quite well for you!

ChargerGuy

:huh: Umm whats a pupusa?

Mud Pig

The raised grid works well, but I think I may have made it too tall. Thankfully with the new XL dome the chicken still didn't touch the egg. Worked out great.

Bash

Great job - looks tasty. Thanks for posting.

Mud Pig

It is indeed. The chicken turned out really juicy and the adabo was great. You can put adabo on anything, but it really shines when you put it on chicken. The zing from the lemon slices and juice was a nice touch along with the parsley.

Next time I may go with smaller chickens though, those things were touch to handle whole like that.

boston_stoker

Nice cook. How much mustard, mayo, and paprika did you use to make your sauce? What type of mustard, plain old yellow?

Mud Pig

I used krafts plain yellow mustard, and regaular safeway brand mayo. Put two heaping tablespoons of mayo, and I mean heaping into a small dish, then squirt a teaspoon of mustard in. Put just a pinch of paprika and then stir.

You basically keep adding mustard to the mayo until it suits your taste. You want the sauce to look like a creamy yellow. So I would start light on the mustard and keep adding as needed until you get it where you want. Basically when it stops tasting like just straight mayo then you are close.

Nothing beats this sauce when it comes to what you put on your chicken.

Big George's BBQ

Yum That looks really good

Eggsakley

Nice. Looks delicious. The furnace is at two in a row. Third one's a charm. Choose wisely. Look forward to it.

ground control

MP, I'm right behind you waiting for my XL to arrive (hopefully next week), so I've been following your adventures. In fact, I'm probably going to try the same first two cooks you did (minus the stuffed breasts). Great posts. Any issues carving the birds? did you pull the wishbone?

Ripnem

MP,

Very nice!

Are you from Peru? I was an exchange student for 2 months back in 87-88 or so. One thing for sure, I didn't have a bad meal the whole visit.