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Dinner · 40 min · 4 plates

Peruvian roast chicken

Pollo a la brasa without the spit. Cumin, paprika, lime, a pile of garlic. Char the skin.

The sheet · 4 plates · 40 min

easy

Why tonight. Pollo a la brasa without the spit. Cumin, paprika, lime, a pile of garlic. Char the skin.

What it needs

Nothing confirmed on your shelf yet — this list is the whole ask.

  • chicken
  • lime
  • cumin
  • paprika
  • garlic

Good if you have them, fine if you do not: oregano.

Method

  1. Marinate in lime, garlic, cumin and paprika for at least four hours, and get some under the skin.
  2. Spatchcock it so it lies flat and cooks evenly, and dry the skin before it goes in.
  3. High heat and no basting. Basting is what makes skin flabby.
  4. Rest it fifteen minutes. The green sauce is made separately and served cold alongside.

An educational plan from a curated corpus. Not a nutrition, allergen, or doneness guarantee.

Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.

Why each of these is on the list

What the ingredients are actually doing

chicken
Two different foods depending on the cut.
lime
Sharper and more floral than lemon, and it fades faster — juice it the same hour you use it.
cumin
Earthy and slightly bitter, and it needs heat to open.
paprika
Color and a mild sweet pepper flavor, and it scorches into bitterness almost instantly.
garlic
Burns in seconds and turns the whole dish bitter, so it almost never goes in first.

Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.

Cooks from the same box

If you bought for this, you can already make these

Next

Cook it, then tell the shelf what you used.

The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.

Update the shelfWhy chicken and lime workBack to the ranking