Peruvian chicken à la brasa in the joetisserie

Brined overnight with coarse sea salt, peppercorns, dry thyme and one bay leaf.

First time brining! Ended up with a juicy perfectly seasoned chicken.

Removed from brine in the morning, rubbed with a mix of cumin, onion powder, dry thyme, ground pepper, butt rub, achiote powder. I like to rub it between the skin at the breast, thigh and leg, hence the it tore a bit for the picture 🙃

Set up the classic Joe 3 with joetisserie, coals banked to the back with the divider, 1 fist size chunk of apple wood.

Joetisseried at 350 for about 90 minutes, came out 167 at the breast.

Served with French fries and with Peruvian ají verde (blended 1 cup mayo, 1 jalapeño, handful of cilantro, 1 lime, 1 tbsp grated cotija cheese, 1 garlic clove, 1 tbsp Peruvian black mint sauce huacatay, salt, pepper).

So good! The skin was not crispy but it was perfectly rendered to a thin veil of awesome Smokey flavour.