½ cup of vinegar
2 taespoons of Aji Panca paste
¼ teaspoon of vegetable oil
1 teaspoon of minced garlic
1 teaspoon of
Mix all the ingredients together and marinate the beef for at least half an hour before grilling.
Peruvian Style Whole Grilled Chicken
The key is the right marinade. Cumin, Aji Panca paste and freshly minced garlic are all typical ingredients, as is vinegar. Add plenty of salt and black pepper and a couple of tablespoons of oil to make a paste that you can rub all over the chicken. From there you simply follow the typical grilled chicken procedure- a low, slow start on the cooler side of the grill with the skin side up until the skin has dried out and started rendering some of its fat, then a finish over the hot side of the grill skin side down to crispen and char the meat.