Description
Smoky, tangy, and bright Peruvian grilled chicken served with a creamy, herby sauce. Perfect for weeknights or entertaining guests.
Ingredients
- Whole chicken, 1.6–1.8 kg (3.5–4 lb), spatchcocked
- Olive oil, 60 ml (1/4 cup)
- Garlic, 4 cloves (about 12 g), pressed or minced
- Ground cumin, 1 tsp (2 g)
- Smoked paprika, 1 tsp (2 g)
- Soy sauce, 15 ml (1 tbsp)
- Lime juice, 45 ml (3 tbsp)
- Salt, 2 tsp (10 g)
- Black pepper, 1/2 tsp (1 g)
- Fresh cilantro, 40 g (1 packed cup)
- Fresh parsley, 15 g (1/4 cup)
- Jalapeño or serrano, 1 small (15–20 g), seeds removed
- Aji amarillo paste, 15–30 g (1–2 tbsp), optional
- Mayonnaise, 120 g (1/2 cup)
- Olive oil, 30 ml (2 tbsp)
- Lime juice, 15 ml (1 tbsp)
Instructions
- Spatchcock the chicken by trimming excess fat and removing the backbone. Press the breastbone flat.
- Make the marinade by whisking together olive oil, lime juice, minced garlic, soy sauce, cumin, smoked paprika, salt, and black pepper. Coat the chicken and refrigerate for 1 hour.
- Preheat the grill for two-zone cooking to medium-high heat (about 230–260°C / 450–500°F).
- Sear the chicken skin-side down over direct heat for 4-5 minutes until browned.
- Finish cooking the chicken over indirect heat, skin-side up, until an instant-read thermometer reads 74°C (165°F), about 15-20 minutes.
- Rest the chicken for 8-10 minutes before carving.
- Make the creamy green sauce by blending cilantro, parsley, jalapeño, aji amarillo paste (if using), mayonnaise, lime juice, olive oil, and salt until smooth.
Notes
For a dairy-free option, use vegan mayo. Adjust jalapeño for desired heat level.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 860mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 44g
- Cholesterol: 155mg