Free Recipe
Peruvian-Style Whole Grilled Chicken
Inspired by pollo a la brasa, this whole chicken is marinated overnight in a bold blend of soy sauce, cumin, and aji amarillo paste, then slow-grilled over indirect heat until the skin turns deep mahogany, served with a classic green huacatay-style sauce.
Prep30 min
Cook1 hr 30 min
Total2 hr
ServingsServes 4 to 6
DifficultyAdvanced
Rating★ 4.9
Why You'll Love This
- Deeply savory, umami-rich marinade with a signature dark crust
- Bright, spicy green sauce is the perfect contrast
- A showstopper dish worth the overnight wait
Ingredients
- 1 whole chicken (4 to 5 lbs), butterflied or spatchcocked
- 1/4 cup soy sauce
- 3 tablespoons aji amarillo paste
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup mayonnaise (for green sauce)
- 1 cup packed fresh cilantro (for green sauce)
- 2 tablespoons fresh lime juice (for green sauce)
- 1 jalapeno, seeded and roughly chopped (for green sauce)
- 1 clove garlic (for green sauce)
Method
- Spatchcock the chicken by cutting out the backbone with kitchen shears and pressing firmly on the breastbone until it lies flat.
- In a bowl, whisk together the soy sauce, aji amarillo paste, vegetable oil, 2 tablespoons lime juice, garlic, cumin, smoked paprika, salt, and pepper to make the marinade.
- Place the chicken in a large dish or bag, pour the marinade over it, and massage it into every part of the bird, including under the loosened breast skin.
- Cover and refrigerate for at least 8 hours or overnight, turning once if possible, for the deepest flavor and the signature dark, glossy crust.
- Remove the chicken from the refrigerator 30 minutes before grilling so it is not cold in the center when cooking begins.
- Set up the grill for indirect two-zone cooking, targeting 325 to 350 degrees Fahrenheit, with a drip pan under the indirect side.
- Place the chicken skin-side up on the indirect side, close the lid, and cook for 45 minutes without opening the lid to maintain steady heat.
- Rotate the chicken 180 degrees on the indirect side and continue cooking for another 25 to 30 minutes, basting once with any reserved marinade that did not touch raw chicken, if available.
- Check the internal temperature with an instant-read thermometer in the thickest part of the thigh and in the breast; both must read 165 degrees Fahrenheit before removing.
- For the signature dark color, move the chicken to direct heat for 2 to 4 minutes per side at the very end, watching closely since the soy sauce marinade can burn quickly.
- While the chicken rests, combine the mayonnaise, cilantro, remaining 2 tablespoons lime juice, jalapeno, and 1 clove garlic in a blender and blend until smooth and bright green.
- Let the chicken rest for 10 minutes, then carve into pieces and serve with the green sauce on the side.
Tips
- The long overnight marinade is essential here; it is what produces the distinctive dark, savory crust this dish is known for.
- Because the marinade contains sugar-adjacent ingredients and soy sauce, only finish over direct high heat for a few minutes at the very end to avoid burning.
Nutrition (estimated per serving)
Calories: 560
Protein: 41g
Fat: 41g
Carbs: 4g
Fiber: 1g
Sodium: 980mg
