For Homecoming this season we are planning a Fiesta! theme. We've had a lot of fun with this theme in the past so we're really looking forward to it. Coincidentally, Gourmet Magazine published a special Latin America edition last month! So I tried a chicken recipe last night - It's Pollo a la Brasa - which, reportedly, is a staple Peruvian recipe. The original recipe calls for a whole chicken, cut into pieces, but for the purposes of tailgating, we'll be using drumsticks (legs).
3-4 pounds chicken legs
1/3 soy sauce
5 cloves garlic
3 T lime juice (I used bottled)
2 t cumin
1 t paprika
1/2 t dried oregano
1/2 t freshly ground pepper
1 T vegetable oil
Place chicken in a large zip-lock bag.
Blend soy sauce, garlic, lime juice, spices and oil in a blender until smooth.
Add marinade to bag and cover chicken.
Refrigerate for 8 to 24 hours (I let it marinade about 4).
Allow chicken to come up to room temperature - heat your grill to high.
Remove chicken from bag and discard marinade; pat chicken dry.
Reduce grill heat to medium.
Place chicken on grill - cook for about 30 minutes.
Remove from grill and let sit for 5 minutes - then serve!
As always, be careful when cooking poultry - it should reach a minimum internal temperature of 165 degrees.