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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
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5 from 1 vote

Karen's Peruvian Grilled Chicken

This wonderfully aromatic butterflied chicken is big on flavor – make my Peruvian Spice Blend for an authentic spit-roasted chicken with a tender flesh and crispy skin. Smoky, Salty, Tangy and juicy to the bone!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Peruvian
Keyword: Peruvian Grilled Chicken
Servings: 6 servings
Author: Karen Sheer a zest for life

Equipment

  • outdoor grill

Ingredients

  • 4 pounds fresh chicken preferably air-chilled 

Marinade:

  • 3 tablespoons fresh lime juice (from one juicy lime)
  • 1 tablespoon red wine vinegar
  • 4 medium garlic cloves peeled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon Aji peppers* or spicy fresh pepper

Seasoning:

  • 2 tablespoons Karen's Peruvian Spice Blend divided

Instructions

Prepare the Chicken:

  • 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. Tuck the wings back. 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 with a small sharp knife on each breast, and twice on each thigh. Dry well.
  • Place the marinade ingredients in a blender (lime juice through aji peppers.) Add more peppers if you like very spicy. Add 2 teaspoons 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.

Marinate:

  • 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 Peruvian seasoning (1 T. & 1 t.)
    Lightly brush grill grates with a neutral oil. 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 (this is low heat.)
  • Turn the temperature to medium-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.) Cook until an instant read thermometer inserted into deepest part of breast registers 160°- 165°F, about 10 minutes longer.
  • 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.
  • For tacos or salads, remove chicken from the bones and slice.
  • * 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.)

Notes

Karen's Peruvian Spice Blend recipe 
This recipe can not be reproduced without the permission of its author, Karen Sheer.

Nutrition

Calories: 435kcal | Carbohydrates: 3g | Protein: 59g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 658mg | Potassium: 781mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg