Peruvian-Style Grilled Chicken

Peruvian-Style Grilled Chicken is the perfect dish for any gathering, from casual barbecues to festive family dinners. This flavorful chicken is spatchcocked and marinated in a blend of aromatic spices, then grilled until crispy. Served alongside a creamy jalapeño-cilantro green sauce, it brings a unique taste of Peru right to your table. Ideal for impressing guests or enjoying a delicious meal at home, this recipe highlights bold flavors and offers versatility in serving.

Why You’ll Love This Recipe

• Delicious Flavors: The marinade combines spices that create an unforgettable taste.
• Easy Preparation: Spatchcocking the chicken simplifies cooking and speeds up grilling time.
• Versatile Serving Options: Pair with rice, salad, or enjoy with tortillas for a complete meal.
• Impressive Presentation: The vibrant green sauce adds color and sophistication to your plate.
• Perfect for Any Occasion: Great for weeknight dinners or special gatherings.

Tools and Preparation

To make your Peruvian-Style Grilled Chicken, you’ll need some essential tools. Having the right equipment makes the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Grill (charcoal or gas)
• Sharp kitchen shears
• Blender
• Instant-read thermometer
• Wide spatula

Importance of Each Tool

• Grill: Essential for achieving that smoky flavor and crispy skin.
• Blender: Makes creating the green sauce quick and easy, ensuring smooth consistency.
• Instant-read thermometer: Guarantees perfectly cooked chicken without guesswork.

Ingredients

Spatchcocked chicken marinated in aromatic spices, grilled until crispy, served with a creamy jalapeño-cilantro green sauce.

For the Green Sauce

• 3 jalapeño chiles, roughly chopped
• 1 tablespoon (15 ml) ají amarillo pepper paste
• 1 cup fresh cilantro leaves (28 g)
• 2 medium cloves garlic
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 2 teaspoons (10 ml) fresh lime juice
• 1 teaspoon (5 ml) distilled white vinegar
• 2 tablespoons (30 ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste

For the Chicken

• 1 whole chicken (1.6 to 1.8 kg)
• 4 teaspoons (12 g) kosher salt
• 2 tablespoons (18 g) ground cumin
• 2 tablespoons (18 g) paprika
• 1 teaspoon (3 g) freshly ground black pepper
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons (30 ml) white vinegar
• 2 tablespoons (30 ml) vegetable or canola oil

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Peruvian-Style Grilled Chicken

Step 1: Prepare the Green Sauce

Combine jalapeños, ají amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in a blender. Blend on high speed until smooth. With the blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Transfer to a sealed container and refrigerate until serving time. The sauce will thicken as it sits.

Step 2: Spatchcock the Chicken

Pat chicken dry with paper towels and place on a cutting board breast side down. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay flat. Press firmly on breast to flatten. For stability, run a skewer horizontally through the chicken to secure its shape.

Step 3: Marinate the Chicken

In a small bowl, combine salt, cumin, paprika, pepper, garlic, vinegar, and oil. Mix well with fingertips until homogeneous. Spread this mixture evenly over all surfaces of the chicken.

Step 4: Prepare the Grill

Light a chimney full of charcoal. When coals are covered with gray ash, pour out and spread evenly over half of coal grate. Alternatively, set half of gas grill burners to high heat. Place cooking grate in place and preheat for 5 minutes while cleaning and oiling it.

Step 5: Start Cooking

Place chicken skin side up on cooler side of grill with legs facing hotter side. Cover grill with vents open above chicken. Cook until an instant-read thermometer inserted into thickest part of breast registers 43°C (110°F).

Step 6: Flip and Finish Cooking

Carefully flip chicken skin side down on hotter side of grill with breasts pointing toward cooler side. Press down firmly with a wide spatula for good contact between bird and grill grates. Cover grill; cook until skin is crisp and internal temperature reaches 63-66°C (145-150°F), about 10 minutes longer.

Step 7: Rest and Serve

Transfer chicken to a cutting board; allow it to rest for 5 to 10 minutes before carving. Serve warm alongside your prepared green sauce for dipping or drizzling over the top!

How to Serve Peruvian-Style Grilled Chicken

Serving Peruvian-Style Grilled Chicken can elevate your dining experience and impress your guests. This flavorful dish pairs well with a variety of sides and sauces, making it versatile for any occasion.

Pair with the Green Sauce

• Creamy Jalapeño-Cilantro Sauce: Drizzle this luscious sauce on top of your grilled chicken for an added kick of flavor.
• Extra Sauce on the Side: Serve a small bowl of the green sauce alongside the chicken for dipping.

Accompany with Fresh Vegetables

• Grilled Corn on the Cob: Sweet, smoky corn complements the spices in the chicken beautifully.
• Roasted Asparagus: Tender asparagus spears add a fresh crunch that balances the meal.

Add Starchy Sides

• Peruvian-Style Rice: Fluffy rice cooked with spices is a perfect base to soak up flavors from the chicken.
• Yuca Fries: Crispy yuca fries offer a delicious alternative to traditional French fries.

How to Perfect Peruvian-Style Grilled Chicken

To achieve the best results with your Peruvian-Style Grilled Chicken, consider these essential tips. They will help you enhance flavor and ensure juicy, tender meat.

• Marinate Overnight: Allowing the chicken to marinate overnight infuses it with rich flavors from the spices and herbs.
• Use a Meat Thermometer: Ensure perfectly cooked chicken by monitoring internal temperatures; aim for 63-66°C (145-150°F) at the thickest part.
• Let It Rest: After grilling, let the chicken rest for 5 to 10 minutes. This allows juices to redistribute, resulting in moist meat.
• Control Grill Temperature: Use two-zone cooking on your grill. Start on cooler side then move to hotter side for crispy skin without burning.

Best Side Dishes for Peruvian-Style Grilled Chicken

A well-rounded meal enhances your Peruvian-Style Grilled Chicken experience. Here are some great side dish suggestions that pair beautifully.

1. Peruvian Rice: Flavored with spices and cilantro, this rice dish absorbs all those delicious juices from the chicken.
2. Avocado Salad: Fresh avocado mixed with tomatoes and onions creates a refreshing contrast to the rich flavors of grilled chicken.
3. Fried Plantains: Sweet plantains add a delightful sweetness that complements spicy notes in the dish.
4. Quinoa Salad: Nutty quinoa tossed with vegetables provides a nutritious and satisfying side option.
5. Coleslaw: A tangy slaw balances out flavors and adds crunch to each bite of chicken.
6. Black Beans: Hearty black beans seasoned simply provide protein while enhancing the overall meal’s richness.

Common Mistakes to Avoid

When making Peruvian-Style Grilled Chicken, it’s easy to encounter some common pitfalls. Here are a few mistakes to watch out for:

• Bold phrase: Not using enough seasoning. Failing to adequately season the chicken can lead to bland results. Make sure to apply the spice mixture generously over all surfaces of the chicken.

• Bold phrase: Skipping the spatchcock method. Cooking a whole chicken without spatchcocking can result in uneven cooking. Flattening the chicken ensures that it cooks more evenly and gets crispy skin.

• Bold phrase: Ignoring resting time. Cutting into the chicken immediately after grilling can cause juices to escape, leading to dry meat. Let the chicken rest for 5 to 10 minutes before carving to retain moisture.

• Bold phrase: Overcooking or undercooking. Not monitoring the internal temperature can result in chicken that is either unsafe to eat or dried out. Use an instant-read thermometer for accuracy, aiming for 63-66°C (145-150°F) in the breast.

• Bold phrase: Neglecting the green sauce. The creamy jalapeño-cilantro sauce adds a unique flavor profile. Don’t skip this step; it complements the grilled chicken perfectly.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.
• Allow chicken to cool completely before sealing.

Freezing Peruvian-Style Grilled Chicken

• Wrap portions tightly in plastic wrap before placing them in freezer-safe bags.
• Freeze for up to 3 months for best quality.
• Label containers with date and contents for easy identification.

Reheating Peruvian-Style Grilled Chicken

• Bold phrase: Oven: Preheat your oven to 180°C (350°F). Place chicken on a baking sheet and cover with foil. Heat for about 20 minutes or until warmed through.

• Bold phrase: Microwave: Use a microwave-safe dish and cover loosely with a lid or paper towel. Heat on medium power in short intervals (1-2 minutes), checking frequently.

• Bold phrase: Stovetop: Heat a skillet over medium heat with a bit of oil. Add chicken and cover, reheating for about 5-7 minutes, flipping halfway through.

Frequently Asked Questions

Here are some common questions about making Peruvian-Style Grilled Chicken:

What is Peruvian-Style Grilled Chicken?

Peruvian-Style Grilled Chicken is a flavorful dish featuring spatchcocked chicken marinated with spices like cumin and paprika, then grilled until crispy and juicy.

Can I make the green sauce ahead of time?

Yes, you can prepare the jalapeño-cilantro sauce up to two days in advance. Just store it in an airtight container in the refrigerator.

How do I know when my grilled chicken is done?

Use an instant-read thermometer inserted into the thickest part of the breast; it should read between 63-66°C (145-150°F) when fully cooked.

Can I use other cuts of chicken?

While this recipe highlights spatchcocked whole chicken, you can also use bone-in thighs or breasts if preferred, adjusting cooking times accordingly.

Is there a vegetarian option?

For a vegetarian twist, consider marinating and grilling portobello mushrooms using similar spices and serving them with the green sauce as well!

Final Thoughts

This Peruvian-Style Grilled Chicken recipe is not only delicious but also versatile enough for any occasion. The combination of spices and creamy green sauce creates a stunning dish that can be customized with different marinades or sides. Give it a try—you won’t be disappointed!