This Chicken Recipe Should be WAY More Popular!

[@thatdudecancook]

Check out the Stainless Clad Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0824-thatdudecancook

[@mhern57]

Hey Dude, really love your channel. Quite often you say or write in the comments the amounts for each ingredient. Is this recipe safe to eyeball the ingredients by watching you closely and making it my best guess?

[@alcohen83]

I've made this twice now for my family and its incredible. Served with beans and rice. There has been no leftovers. I marinate the chicken overnight and I think there is a big difference. Also used the leftover aji verde sauce to marinate some wings which turned out great on the grill too. To note: In the ingredients (in the description below the video) for the aji verde sauce it does not state the amount of cilantro, but I just put about 1.5 cups rough chopped in.

[@rogerramjet1038]

Huacatay is a plant, it grows very easily, actually almost too easily and can become invasive. You make the paste from the leaves.

[@Imblu95]

Yeh my dad in Spain has a little farm space I nthe house and planted some huacatay aaaaaaaaand It invaded everything 😂😂😂

[@miguelguerrero2333]

My bb is Peruvian and I’m gonna cook and surprise her with this. Thank You Chef Sonny 🤙🏽🫡😀

[@bobby_greene]

Bum bum?

[@Andriig75]

Bb?

[@miguelguerrero2333]

@@Andriig75 short for babe. 🤙🏽

[@miguelguerrero2333]

@@bobby_greene short for babe. 🤙🏽😅

[@uberhorsey]

Bebé

[@itsonlyanamecomeon]

I spent a few months in Peru and fell in love with their chicken dishes, they're on a totally different level than I'd ever experienced. Haven't been able to replicate it since I got back. Imma give this a try and see.

[@shanemorgan8910]

I made a version of this a bit ago and it was some of the best chicken I’ve ever had. That green sauce is absolutely incredible.

[@diegopina8782]

As a peruvian, i approve

[@Kevin-zd5bi]

You aperuvian?

[@leborhal7450]

@@Kevin-zd5bi You take this thumbs up and you get the hell out

[@joshuapatrick682]

@@Kevin-zd5bi damnit ya beat me to it😅

[@gleem1751]

As a Peruvian I do not approve. Has to be cooked over fire. It's like calling oven baked jerk chicken just as good as the original

[@jeffmccloud905]

​@@gleem1751doesn't it also need to be on rotisserie?

[@detlefsuenberg5868]

YES. YES. YES! I make this chicken yesterday. Very delicious. I your recipe notes for the sauce is no cilantro. I improvised with shiso and other herbs. Thank you very much.

[@moosemcgillicuddy7585]

Peruvian pollo a la brasa is the standard-bearer for all chicken dishes!

[@StrikerEureka85]

i had so much pollo a la brasa when i was in peru, i'm confident i put a dent on peru's chicken population.

[@dfitzger]

There is a Peruvian chicken place nearby to me in Dunedin, Florida called Jardin de Pollos. They do their chicken on a rotisserie and it is just so amazing. They have a really nice mustard based sauce as well as the green sauce. Highly, highly, highly recommend!

[@adolfobriceno1635]

We love that place. Delicious

[@zzzzzz69]

Are you sure it's mustard, Peruvian aji sauce often comes in yellow along with green and red

[@Theforeveraloneguy]

What is the mustard sauce called?

[@dfitzger]

@@zzzzzz69 it certainly tastes like mustard, but I’ve never had aji on its own before

[@dfitzger]

@@Theforeveraloneguy not sure

[@misha9179]

Thank you so much for your videos! I would greatly appreciate a series on full meals. How to build a menu that pairs well together? And Vegetables side dishes. Often times have great meats but same old, same old sides. Not many cooking channels take the initiative to show/teach how to pair their yummy makes. 😊

[@ash4go]

I made this last night - seriously good - and probably the best chicken dish I've ever made. I'm going to use exact same prep on a pork loin roast next week.

[@meganwillmes3909]

I just made this for dinner, and it was absolutely awesome. And that sauce MAKES the dish! A true gem all around, especially with my pisco cocktail and lime rice. 5/5

[@philmann3476]

Over the years I've concluded that chicken is to a cook what a blank canvas is to an artist. It can serve as the basis for the blandest and most comforting of chicken soups, to the hottest of the hottest foods and everything in between, limited only by imagination. Hail to the noble and generous chicken. Man's culinary best friend.

[@alexchism5192]

As a professional, I concur.

[@jpeshek]

interesting no cilantro in the aji verde, definitely gonna make this soon

[@rossadams9203]

9:20 best one yet

[@dori4567]

Just made this recipe this week and it was fantastic, especially the sauce . I’ve made that same sauce before but the Parmesan cheese made it WAY better !

[@skibidi.G]

FRIDGE EXPLODED YEAH! 💥

[@ArjanDuijs]

The "Pollo a la brasa" (what its called here) is probably the most eaten dish at the moment. Its basicaly a rotisserie chicken roasted above wood/carbon ... which gives it even a more smokey flavour. Chickens used are always brined for extra flavour and juicyness. Sure gonna try your version as well. (should turn out better then yours because of the real Huacatay and fresh Ajis :)

[@TheGero95]

Nah his is better than your version

[@jeffmccloud905]

​@@TheGero95why do people like you exist? asking for a planet.

[@Janette612]

If you want to make this Peruvian chicken, the sauces can be purchased at The Fresh Market, which here in New York was once Associated Supermarkets. They sell everything from Spanish speaking Countries. As a Caterer, I find many of the ingredients you cook with. I made this Peruvian chicken, and it was 💯💯💯 the best chicken Ever!! Thank you ❤

[@marceltardif9080]

Couldn't agree more with this video! Well put

[@jeffmccloud905]

I make this every couple weeks. Freaking delicious. The same brand of pastes he shows also makes Huacatay paste (black mint paste)

[@christophergonzalez4106]

Como peruano esta a todo dar mi Sony, un saludo a todos los latinoamericanos por acá, pa la otra que sea al asador al grill

[@adolfobriceno1635]

We love Peruvian chicken with that delicious Aji Sauce. They are chicken skim is crunchy and delicious while then inside is juicy. 😊

[@EphemeralThought]

I go to a Peruvian Chicken place on the east coast when I visit, and it seems their recipe is similar, but they do it on a rotisserie. They also serve a creamy light-yellow sauce in addition to the green/verde, which I seem to recall being predominantly garlicky.

[@sidar2071]

Pollo a la brasa is its name and it’s delicious, especially with the yellow aji cream The green aji is not typical. The yellow is a match made in heaven

[@adammoore7447]

Thank you. I´ve lived in Peru for 6 years..and agree. They don´t serve Polla a la brasa with a green sauce on the coastal side, but I´ve had something like it on the other side (media selva).

[@FreeDom-fv8wy]

You got that right! Peruvian chicken is the 👌 best

[@mildredpierce4506]

I live near a Peruvian restaurant and I love their chicken and their sauces.

[@stanleyslambo]

This recipe remids me of somesimilar which I make on special occasions, I just replace the chicken with fish and instead of making a marinade or sauce, I use spicy honey mustard and dill butter.

[@agingerbeard]

Human beings are so beautiful thanks guys ❤

[@HighDesertHusky]

Huacatay black mint paste for Pollo A la Brasa! Looks delicious!

[@xivmercenary]

Peruvian food is very underrated.

[@christiancirone7847]

except for the guinea pigs

[@xivmercenary]

@@christiancirone7847 each culture has its own weird food. They eat field mice soup in parts of Mexico, in the USA they eat processed foods chemical drinks that they call “fruit Juice” etc.,

[@christiancirone7847]

@@xivmercenary you’re right i can’t even have a rebuttal to that, i’ve seen people eat anything. and if you grew up eating it anything can taste like home. some people like pig intestine

[@alphagrey82]

Just made this tonight. Wow, this will have to be a regular dish I make!🤘🏻 Thanks Sonny!

[@metalmatrix7]

Note the cilantro is missing from the ingredient list in the description.

[@TacticalCactusMedia]

I'm so glad I found this channel (your spicy jalapeno jam and chili oil recipes were FIRE). I announced to my wife I'd be making this for us next before the intro had even finished playing.

[@twhdvm]

We love Peruvian chicken and make it a lot. Sometimes I just go with SPG as the green sauce is the star. But I want to try this marinade. I bet this version kills it on the Pit Barrel Cooker. We also like cooking Peruvian whole chicken wings for a nice tailgate meal.

[@TDub_ADV]

This is one i have been making for years. I like to cook it on my charcoal grill on a rotisserie spit.

[@thebeautifyeffect]

I love your videos! I love how I can tell you have a respect for food!

[@moduqueRN]

Looks absolutely delicious 🎉

[@jorgepenastudios4518]

I love ur chicken marinade recipes! I might borrow them for my birthday ( just in two weeks) because I am craving for some marinated chicken! 🍗🍗 Keep up the good work Sonny 👌👍😎

[@cameronbird8327]

Loved the fridge bit. Well done Sonny

[@mikewickesberg6730]

Sgt Gilbert has been subdued lately. I liked his introduction Ba ba pa BAA! song.

[@TravelGeeq]

Love all of the videos amigo. Thank you 🙏

[@pg618]

Wonderful international recipe partly Peruvian very modern I will try it looks good.

[@onerainiday]

Cute puppy! And the chicken looks amazing!

[@adventureawaits3646]

made this today, and it's hands down one of the best chickens I've ever made, and I've made tons. A total keeper, next time I'll tripple the marinade recipe and freeze the extra, entire family was raving, the sauce I'll make for just bbq dishes all by itself too, damn tasty! I only added one jalapeno since most here aren't that into spicy, still had a good kick and really didn't need more. But you also never know with those peppers if you get a dud or something nuclear. Absolutely delicious, if this was a dish in a local restaurant I'd be back many times. A bit of work, but really not that much, similar to an Indian or Thai curry and well worth it. One of the best things I've made all year.

[@sallyjohnson2633]

I have subscribed and followed you since way back when. I love the place you’re in now and I love the wonderful food you bring to us all. I am making this recipe asap! 😋😋😋😋

[@jeremycharbonneau8031]

So I follow a lot of cooks on KZbin I think you and chef jaun Pierre would make an awesome colab. Thank sunny,Marcus I will definitely be making this with a bit of change due to the gluten free lovey. Keep it up and as always thank you.

[@TheKos2Kos]

Awesome technique! Show us how to make the yummy peruvian yellow curry sauce too!

[@rickygrubs]

Perfect execution, thank you for the video dude!

[@Duke_of_Prunes]

We have a good Peruvian place near my house that we love. Sort of like a toned down version of Peri-Peri -- my favorite, but New Orleans doesn't have a Nandos Peri-Peri (yet).

[@banditboy6444]

Poor fridge, I'm waiting for the episode where Sonny invites Matt from Demolition Ranch, for the final fridge scene. 😄

[@bradleybaker9588]

He needs to cook a wicked meal and then let Sonny blow up the fridge

[@johnhannon4510]

Ide watch it for sure

[@gd5208]

I love your videos!!! Very easy to follow and simple but flavorful recipes!!!

[@oo0HumptyDumpster0oo]

Hey Sonny! Recently found your channel and appreciate your effort and work. We live only about 35 mins from you. We made this dish tonight if you’re hungry lol. We noticed the description has no cilantro, but we see it in the video, and I decided you were testing to see who actually tries the dishes you share! Our sauce isn’t the saucy green color you have, and I assume that’s because we had to make a paste out of dried peppers? Do you know if that is why? Just curious, thanks!

[@nalaselbats3525]

How do you clean your mortar and pestle after all the wet ingredients?I've never done with wet so help a fellow out,mine is made from a rock in Mexico

[@kenrtx]

I bet this would be really good on a rotisserie too.

[@mentat1341]

Las Brasas in Houston makes excellent chicken with awesome sides too. Make your way there.

[@EdHadder]

I Love ThatDudeCanCook Videos 💙💜

[@Bladesmobile]

Suitable replacements for the two jarred sauces for someone in the UofK

[@TheRealPOTUSDavidByrd]

"Huka-twah" lmao bruh

[@noway5266]

I think it's pronounced "hawk tuah"

[@Hoaxer51]

I think he said it right, he just misspelled it. Lol

[@ChilledTarnished]

Kensington sells an aji Amarillo sauce that is good. Whole Foods has it

[@udovelvet]

I Soooo look forward to your videos on a Friday night... don't judge me..

[@quincymims2580]

Sonny - wouldn’t you want to marinate the chicken uncovered in the fridge to dry out the skin a bit more for that extra crispness?

[@alcorthewise3512]

With the wet marinade it wouldn't have dried the skin all that much If I remember right the ideal process would be to dry brine uncovered with some salt at first, then go with the wet marinade, the skin should still have the dryness but the meat should keep it's juicyness

[@jerrymalonejr.6097]

That chicken looked soooo good I couldn't wait to see what you'd do to the refrigerator 😂😂😂 and I wasn't disappointed 😂😂😂

[@GrillingwithGrove]

very similar to Chef Billy Parisi (Also on youtube) recipe. good job, I remember making it for the first time it was good.

[@Libertas4Ever]

Peruvian food needs more screen time period. It's a wonderful cuisine!

[@dougtaylor8680]

0:50 its Hawk-Tua

[@meysam9]

Perfect 😊 6:33

[@aarononken]

Pro tip: the online retailer (with a conveniently South American name) that I got my ají panca and ají amarillo from sold me a pack that included huacatay. Sonny’s is probably better because of the fresh herbs, but there ya go.

[@TheMalMeninga]

I've been a fan for a while but you have a new fan here; My 9yo daughter! She's really taken to your videos. Amusingly, however, she doesn't like the videos where you have hair! She says that you look "better with a bald head" lol My daughter already wants to try a few of your recipes, so we'll be doing some cooking next weekend once we've gotten the start of the school year out of the way. :)

[@zzzzzz69]

Always start with smashing before you grind

[@djrtime1398]

Do you have any recipes for quail? Anything in the future?

[@fadlabi738]

Looks amazing

[@distdave]

I made the recipe - I even bought the chili pastes linked in the description - and it tasted nothing like the pollo a la brasa in restaurants. It tasted more like the microwavable buffalo wings you get at a grocery store. This was a bummer.

[@Kevin-zd5bi]

8:30 Marcus was getting excited and hungry. He got a case of the tremors.

[@rupman27isback]

i wonder which chicken they liked more.. this one or the peri peri chicken?

[@sailorjupiter814]

You guys never disappoint with the creative ways to bring the pain to that fridge.😂😊 P.s. that chicken looks 💣!

[@BLazLessons]

always great vids

[@lovemy5kiddos]

I'm supposed to go out to lunch with my mom today, and now I want nothing but this chicken!!!! 😂😂

[@joolzshah3056]

Dude, it’s now Autumn, going into Winter soon - please look up the recipe for Welsh Cawl and put your own successful spin on it…

[@awightman1221]

Am I crazy or have you made this before? Maybe I am thinking of the Peri Peri Chicken. Yea Aji Amarillo Peruvian Chicken is fantastic!

[@jimglatthaar4053]

Your dog may soon be challenging Marcus for second billing in your videos!

[@Smuggygoat]

For your next videos: can you attempt to make Haitian Griot?

[@DavidJonespirateking]

If you ever come to Japan, I gotchu

[@j31355a]

Should I be able to access the recipe somewhere?

[@osilencerl3751]

WHERE IS THE SGT GILBERT NOISE 3:20

[@JloBroOFFICIAL]

Yeah I’m SHOOK

[@nathankim885]

what size madein pan do you use?

[@melwingun]

Can we use gochujuang instead for the paste? This paste wont be available where i live. What do you think? Nice vid btw

[@DerekLand]

Where did Sgt Gilbert's little horn jingle go? I miss it.

[@haroldsodhi]

Yessss! He fu😂cked that Samsung up hard!

[@barefoot6033]

dude am i imagining or you used to have a cooking show with a girl, perhaps a girlfriend/wife way in the back i think the premise of that show was that you two would make the same dish with your own personal touch. does that ring a bell ? if anyone knows what i am talking about lemme knw 😭😭 ive been feeling weirdly nostalgic about old youtube

[@leftofsanity]

Saving chicken parts in freezer, is freezer burn an issue?

[@justina.6769]

Make it! 😄

[@zerodynamic]

what kind of sides would you have with this?

[@jishuar]

Damn, have to experiment with chilli sauces available in NZ or look hard to find that particular chilli sauce

[@TheB00Man]

If you ain't doin' it over a charcoal grill you are missing out! I make this with rotisserie over charcoal... Marinade pretty much the same. Alternate/easier for beginners: Instead of grinding up corriander and cumin, toast a batch of ancho chiles with the seeds removed and grind that into a powder. (If you make a big enough batch you can also use this to make Kevin's famous chili from The Office) They also sell Ancho chili powder and/or Peruvian Seasoning but it isn't as potent. For the green sauce, use a juicer to extract the juice from 1 bunch of cilantro, 3 jalapenos with seeds (for heat) and 1 lime. Then mix that in a blender with 1 cup Mayo and Queso Fresco 4 oz. It will thicken in the refrigerator so don't try to thicken by adding more cheese or it will dilute the sauce!

[@punkhead5150]

forgot to add ciliantro to the recipe list for aji verde sauce. /runs back to store

[@willphan]

What brand of molcajete is being used here? The description lists a different product.

[@SuperSwineBBQ]

What’s that Peruvian mint paste called? Hawk Tuahah?

[@shadimasri77]

I wanna try that with boneless chicken thighs any suggestions?