Description
This Peruvian-Style Grilled Spatchcock Chicken features a vibrant blend of smoky, savory spices and a zesty Aji sauce. The whole chicken is butterflied and grilled to crispy, golden perfection, resulting in juicy meat with a flavorful crust. Served with a tangy cilantro-lime Aji sauce and charred lemon wedges for a bright finish, this dish is a delicious and visually impressive centerpiece for any meal.
Ingredients
Scale
Chicken and Spice Rub
- 7 lb whole chicken (spatchcocked)
- 3 tablespoons extra virgin olive oil
- 2 tablespoon honey
- 4 teaspoon kosher salt
- 3 teaspoon cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 6 cloves garlic (grated)
Aji Sauce
- ¾ cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- 1 bunch cilantro (plus more leaves for garnish)
- ½ large lime (juiced or more to taste)
- 3 cloves garlic
- 1 jalapeno (seeded for less heat)
- ½ teaspoon kosher salt (more to taste)
For Serving
- 1 lemon (halved and grilled for serving)
Instructions
- Prepare the Aji Sauce: Combine the Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, and kosher salt in a jar or blender. Blend with an immersion blender or in a regular blender until smooth. If the sauce is too thin, add a spoonful or two of mayonnaise to thicken it to your preferred consistency.
- Make the Spice Rub: In a small bowl, mix the extra virgin olive oil, honey, kosher salt, cumin, smoked paprika, dried oregano, and grated garlic to create a flavorful spice rub for the chicken.
- Prepare the Chicken: Pat the spatchcocked chicken dry thoroughly with paper towels to ensure crisp skin. Rub the spice mixture all over the chicken evenly, coating all sides well. For better stability during grilling, insert a metal or wooden skewer horizontally through one thigh, through both breast halves, and exiting through the other thigh. Tuck the wing tips behind the back to keep them in place.
- Preheat and Oil the Grill: Heat your grill to medium-high heat. Once hot, brush the grill grates lightly with olive oil to prevent sticking and promote crisping.
- Grill the Chicken: Place the chicken skin side down on the direct heat section of the grill. Grill until the skin is golden brown, crispy, and lightly charred, about 5 minutes. Then reduce the heat to low and flip the chicken over. Continue grilling with the lid closed until the chicken is cooked through. The skin should be golden brown all over, the juices run clear, and an instant-read thermometer inserted into the thickest part of the meat should read 165°F. This will take approximately 45 minutes to 1 hour.
- Grill the Lemon: Towards the end of cooking, place the halved lemon pieces on the grill and cook until charred. These will be used to drizzle over the chicken for extra brightness when serving.
- Rest and Serve: Remove the chicken from the grill and allow it to rest for 5-10 minutes to let the juices redistribute. Carve the chicken, garnish with fresh cilantro leaves, serve with the grilled lemon wedges and Aji sauce alongside, and enjoy your flavorful Peruvian-style grilled chicken!
Notes
- Spatchcocking the chicken (removing the backbone and flattening) helps it cook evenly and more quickly on the grill.
- Using an instant-read thermometer is crucial for ensuring the chicken is perfectly cooked and safe to eat.
- You can adjust the heat level in the Aji sauce by adding more or less jalapeno.
- Grilling the lemon adds a smoky depth that complements the bright citrus flavor.
- If you don’t have a grill, you can use a grill pan or broiler, but the smoky flavor might be less pronounced.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Keywords: Peruvian chicken, grilled chicken, spatchcock chicken, aji sauce, smoky paprika chicken, cilantro lime sauce
