Pollo A La Parrilla Recipe

Inspired by Andina

Time1h 5m

Serves2

half-chicken, huancaína verde, sweet potato, grilled spring onion, radish, parsley (GF, DF)

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Ingredients

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1
Prepare the Chicken
Preheat the grill to medium-high heat. Season the half chicken with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.
2
Cook the Chicken
Place the chicken on the grill, skin-side down, and cook for about 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the skin is crispy.
3
Prepare Sweet Potatoes
While the chicken is grilling, peel and cut the sweet potatoes into wedges. Toss them in olive oil, salt, and pepper. Place them on a baking sheet and roast them in the oven at 400°F (200°C) for about 25 minutes or until tender.
4
Grill Spring Onions
In the last 10 minutes of cooking the chicken, place the spring onions on the grill and cook until charred and tender, about 3-4 minutes.
5
Assemble and Serve
Once everything is cooked, place the grilled chicken on a platter. Serve with huancaína sauce drizzled over the top, alongside roasted sweet potatoes, grilled spring onions, sliced radish, and chopped parsley for garnish.