Entree: Peru – Lima – Pollo a la Brasa (Rotisserie Cornish game hens Peruvian-style rotisserie)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 48 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- 2 Cornish game hens, approx. 1 1/4 lb (570 g) each
- 2 tbsp (30 ml) aji panca paste or substitute smoked paprika mixed with 1 tbsp (15 ml) water
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, minced (approx. 1 oz / 30 g)
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 1 1/2 tsp (8 g) kosher salt

Instructions

1. In a bowl whisk together aji panca paste (or smoked paprika substitute), soy sauce, white vinegar, vegetable oil, minced garlic, ground cumin, black pepper, lime juice and salt to form the marinade.
2. Pat the Cornish game hens dry and rub the marinade all over and under the skin, inside the cavity as well. Marinate in a covered container or bag in the refrigerator for 4 hours or overnight for best flavor.
3. About 30 minutes before cooking, remove hens from refrigerator to come nearer room temperature and skewer/truss them securely on the rotisserie spit so they are balanced.
4. Preheat the rotisserie to medium (about 350°F / 175°C) and position a drip pan beneath. Mount the hens and cook for approximately 40–55 minutes until the skin is deeply browned and an instant‑read thermometer inserted into the thigh measures 165°F (74°C).
5. During the last 10 minutes if desired, baste once with reserved marinade (bring to a boil first if using leftover marinade) for a glaze. Remove from spit and let rest 8–10 minutes before carving. Serve with lime wedges and a simple green salad or fries.