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This wonderfully aromatic chicken is big on flavor – make my Peruvian Spice Blend for an authentic spit-roasted chicken with a tender flesh and crispy skin

Peruvian Grilled Chicken

Full of zesty flavors - grilled until tender with a crispy skin
Full of zesty flavors – grilled until tender with a crispy skin
Peruvian Spice Blend - essential to capture the essence of flavor
Peruvian Spice Blend – essential to capture the essence of South American flavor

This wonderfully aromatic chicken is big on flavor – make my Peruvian Spice Blend for an authentic spit-roasted chicken with a tender flesh and crispy skin

Ingredients

4 pounds fresh chicken

3 tablespoons fresh lime juice, (from one juicy lime)

1 tablespoon red wine vinegar

4 medium fresh garlic cloves, peeled

3 tablespoons extra virgin olive oil 

1 teaspoon sea salt

1 ½ teaspoon sugar

½ teaspoon Aji peppers*, or spicy fresh pepper 

2 tablespoons Karen’s Peruvian Spice Blend, divided

Instructions

1

Clean and dry chicken. Butterfly and cut out back bone with a kitchen shear. Or, cut down the side of the backbone, leaving the backbone attached.
Place on a clean surface (hint: line with waxed paper.) Flatten the chicken with the heal of your hand, break the breastbone.
Slash the chicken twice on each breast, and twice on each thigh. Dry well.

2

Place the marinade ingredients in a blender (lime juice through aji peppers.) Add more peppers if you like very spicy. Add 2 t. of Peruvian Spice Blend.
Whirl until pureed, about 1 minute. Add chicken to a large, non-reactive bowl. Pour marinade all over and mix in well.

3

Refrigerate overnight, or at least 6 hours.
Set the grill to low (I have used a gas grill.) Take chicken out of refrigerator for 15 minutes while the grill heats. Wipe off any marinade.
Place on a rimmed baking pan (line with wax paper for easy clean up.) Coat the chicken well with reserved seasoning (1 T. & 1 t.)
Add the chicken to the grill breast side up and cook until 120 degrees, (about 30 degrees shy of finished) which should take 45 – 50 minutes.

4

Turn the temperature to high. Turn chicken over, skin side down.
Cook until the skin has darkened and has crisped. Watch the grill for flare ups! – Chicken skin can burn quickly. Place on cooler side of grill, or turn heat down if it’s getting too dark. (Alternately, choose a charcoal grill, use a two zone indirect fire.)
Crisp until an instant read thermometer inserted into deepest part of breast registers 150°F, about 10 minutes longer.

5

Remove from grill to a rimmed baking pan, or a wooden carving board to cool. Add a sprinkling more of the seasoning while warm if desired. Taste for salt.
Cut into fourths or eighths. Serve with lime wedges, and the juices from the pan.

6

For tacos or salads, remove chicken from the bones and slice.

7

* Aji peppers are available fresh, frozen and dried. I have used frozen for the marinade (from the latin section of a supermarket – free of preservatives.)

This recipe can not be reproduced without the permission of its author, Karen Sheer

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