It's super easy to make yourself, and the ingredients aren't too hard to find. Sometimes even supermarkets sub mexican marigold for tarragon (leaves broader and more jagged), and they always have mint, limes, olive oil and salt. If you see Dave Gilson at a farmers market, he usually has it as well.
Sure! I've done it on a spit before but I don't find that it's better than doing it on a hardwood grill.
1ea small (~3lb.) chicken
1T dried rosemary
1t huacatay paste
1t ground black pepper
.5t ground Annato
1T soy sauce
1t microplaned ginger
1t minced aji
2T microplaned garlic
.25c high life
2T white wine vin
salt to taste
1. Marinate chicken in this overnight.
2. Cook it on a grill over low heat until delicious.
Thank you! Good point about the grill. Machu Picchu Charcoal Chicken had a roadside stand on Memorial Drive on July 4 last month and they were just grilling their chicken. Smelled fantastic and I would have had some but I ran out of cash after having some of their ceviche.
307 Somerville Ave, Somerville, MA 02143