Rotisserie Chicken Marinade Sauce
Peruvian Rotisserie Marinade Sauce
Our Authentic and Exclusive Rotisserie Sauce "Peruano" ® 100% Made in Perú. Is all you need, to get the the best flavor of the well known "Peruvian Rotisserie Chicken" (Pollo a la Brasa). It is here now for you to prepare it at Home or Restaurants and to enjoy the best of the Peruvian Cuisine!
We have 4 different presentations:
* Glass Jars 7oz and 11oz (units and cases)
* Buckets 1Gal and 5Gals. (Units, Pallet or Container)
Our authentic flavor does not vary by cooking method. Use a wood charcoal oven, electrical oven, outdoor grill or home oven.
Our Rotisserie Sauce "Peruano" ® provides the flavor of the well known "Pollo a la Brasa" that Peruvians, and international travelers around the world are looking for abroad.
Perú has been categorized as the 3rd culinary destination of the world.
The Peruvian Rotisserie Chicken dish is one of the most popular and has a special day in the calendar as "Day of Pollo a la Brasa".
We are a producer and distributor of our exclusive product "Peruano" ®; we can supply the quantity that you need from our plant in Perú or from our distributor in USA; all logistics cost included to your destination.
We already a distributor in USA and you can purchase our exclusive product OnLine.
You can find more information and instructions for preparation "Here".
Best Thanksgiving Turkey Recipes using Peruvian Rotisserie Sauce
Enjoy your Thanksgiving Day! using our authentic Peruvian Rotisserie Sauce 100% Made in Perú.
Preheat the oven to 500 degrees F. Wash the bird using cold water only and dry it very well using paper towel. Do not leave residue of water that can mix with our rotisserie sauce.
Apply our "Peruano" ® Rotisserie Sauce ONLY (you don't need to add anything else) inside the cavity. Be sure to peel or separate the skin on the chest and apply plenty underneath. Apply covering on top of the bird also the wings and legs. Cover the bird with plastic film and marinate it over night.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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