Set out a scale and the equipment for Pollo a la brasa. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, ground cumin, sweet paprika, garlic, soy sauce, lime juice, potato, olive oil, kosher salt. Pollo a la brasa is cooked in Lima as its own plate, not as a copy of a restaurant menu. Marinate the chicken with cumin, paprika, and lime and roast it until the skin side browns and the meat is cooked through. Amounts are for 4 from foods this library can count.
