Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 3 tablespoons aji amarillo paste, 5 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/4 cup white vinegar, 1/4 cup soy sauce, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 3-4 whole star anise pods to create the chicken marinade.

2. 2

   Add 1.5 kilograms of chicken pieces to the marinade, ensuring each piece is thoroughly coated; cover the bowl and refrigerate for a minimum of 3 hours or preferably overnight.

3. 3

   Preheat a charcoal grill for indirect medium-high heat (around 190-200°C or 375-400°F) or preheat your oven to the same temperature, preparing for fire-roasting.

4. 4

   Arrange the marinated chicken pieces on the grill grate or in a roasting pan, away from direct flames, and fire-roast for 45 minutes to 1 hour, turning every 15 minutes until the internal temperature reaches 74°C (165°F) and the skin is golden and slightly charred.

5. 5

   During the last 30 minutes of chicken cooking, toss 700 grams of peeled and chunked sweet potatoes and 1 red onion cut into large wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

6. 6

   Add the seasoned sweet potatoes and red onion to the grill or roasting pan alongside the chicken, continuing to roast until they are tender and caramelized.

7. 7

   Remove the chicken and vegetables from the heat, carefully discard the whole star anise pods from the chicken pieces, and let the chicken rest for 5-10 minutes before serving.

8. 8

   Serve the fire-roasted chicken and sweet potatoes immediately, garnished with 1/4 cup of fresh chopped cilantro.