Pollo a la Brasa (Peruvian Rotisserie Chicken) with Peruvian Sun Seasoning

Ingredients:

• 1 whole chicken (about 3-4 lbs)

• 3 tablespoons of "Peruvian Sun" seasoning blend

• 1/4 cup olive oil

• 1/4 cup soy sauce

• 1/4 cup white vinegar

• 3 cloves garlic, minced

• Juice of 1 lime

• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Prepare the Marinade:

• In a bowl, mix the "Peruvian Sun" seasoning blend with olive oil, soy sauce, white vinegar, minced garlic, and lime juice to form a paste.

1. Marinate the Chicken:

• Rub the marinade all over the chicken, ensuring it gets into all the nooks and crannies.

• Place the chicken in a large resealable plastic bag or a covered dish and refrigerate for at least 4 hours, preferably overnight.

1. Roast the Chicken:

• Preheat your oven to 375°F (190°C).

• Place the marinated chicken on a roasting rack in a roasting pan.

• Roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. Baste occasionally with the pan juices for extra flavor.

1. Serve:

• Let the chicken rest for about 10 minutes before carving.

• Garnish with fresh cilantro if desired.

• Serve with traditional Peruvian sides like French fries, a fresh salad, and the following Lime sauce.

Peruvian Lime Sauce

Ingredients:

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons "Peruvian Sun" seasoning blend

• 2 tablespoons fresh lime juice (about 1-2 limes)

• 1 tablespoon lime zest (from 1 lime)

• 1 clove garlic, minced

• 1 tablespoon fresh cilantro, chopped (optional)

• Salt and pepper to taste

Instructions:

1. Prepare the Sauce:

• In a medium bowl, combine the mayonnaise and sour cream until smooth.

• Add the "Peruvian Sun" seasoning blend, fresh lime juice, lime zest, and minced garlic. Mix well.

• Stir in the chopped cilantro, if using, and season with salt and pepper to taste.

1. Adjust Consistency:

• If the sauce is too thick, you can thin it out with a small amount of water or additional lime juice until you reach your desired consistency.

1. Chill:

• Cover and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together.

1. Serve:

• Drizzle the lime sauce over the Pollo a la Brasa or serve it on the side as a dipping sauce.