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3 Roasted Chickens — Oriental (Char Siu), Criollo & Grandmother's Marinades
Three full roasted chickens with distinct marinades: sweet Oriental char siu glaze, classic Peruvian criollo (ají panca, beer, orange juice), and grandmother Mimi's family recipe (garlic, sherry vinegar, pisco, herbs). All use proper trussing, wishbone removal, aromatic cavity stuffing, and two-stage oven cooking.
Ingredients
Abuela Marinade
- 1 batch Abuela marinade (garlic, sherry vinegar, pisco, lemon, soy, sage, rosemary) (mixed by eye)
Base
- 3 piece Whole chickens (brined) (brined 4.5-5 hours, wishbone removed)
Criolla Marinade
- 1 batch Criolla marinade (ají panca, garlic, beer, wine, orange juice, pisco) (blended smooth)
Oriental Marinade
- 1 batch Char siu marinade (sugar, soy, pisco, star anise, cinnamon) (heated until sugar dissolves, cooled)
Steps
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1Brine chickens 4.5-5 hours. Remove wishbone from each. Stuff cavities with aromatics (garlic, sage, rosemary, apple). Truss with cotton twine.Tip: Brined chicken needs no salt in the marinades.~20 min
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2Coat each chicken with its marinade (vacuum compress or marinate 3+ hours). Roast at 150°C for 20-25 min until 50°C internal.Tip: Cover char siu chicken with foil to prevent sugar from burning at this stage.~25 min
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3Re-glaze. Raise oven to 190°C. Roast 10-12 min until golden and 70°C internal. Rest 5 min (carry-over brings to 73-74°C). Serve.Tip: Always probe near thigh bone, never the breast.~15 min
Nutrition (per serving)
480
Calories
42g
Protein
18g
Carbs
24g
Fat
1g
Fiber
Cultural Context
Roasted chicken reflects three Peruvian culinary traditions: Chinese-Peruvian (chifa) char siu, the deeply criollo flavors from Peru's pollerías, and the intimate family tradition from Giacomo's grandmother in Tacna with local Magollo grape vinegar.