Name: Peruvian-Style Grilled Spatchcock Chicken with Aji Sauce Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Peruvian
Ingredients: 7 lb whole chicken (spatchcocked); 3 tablespoons extra virgin olive oil; 2 tablespoons honey; 4 teaspoons kosher salt; 3 teaspoons cumin; 3 teaspoons smoked paprika; 2 teaspoons dried oregano; 6 cloves garlic (grated); 1 lemon (halved and grilled for serving); 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)

Introduction

This Peruvian-Style Grilled Spatchcock Chicken is a flavorful and juicy dish perfect for outdoor gatherings. The blend of smoky spices and a vibrant, creamy Aji sauce will elevate your grilled chicken to a whole new level. It’s an impressive yet approachable recipe for home cooks eager to try something different on the grill.

A large white oval plate with thin green stripes holds six pieces of grilled chicken with dark char marks and a golden-brown color, arranged on a bed of fresh green cilantro leaves. A creamy light green sauce with herbs is drizzled unevenly over each piece of chicken, adding contrast. Two halves of grilled yellow lemons with char lines are placed near the bottom right and center right of the plate. At the top left corner of the plate, a small glass jar filled with the same light green sauce sits with a silver spoon inside. A gold fork and knife rest on the right side of the plate, partially underneath a chicken leg. The whole scene is set on a white marbled surface with a gray and white striped cloth visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

1 lemon (halved and grilled for serving)

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)

Instructions

Step 1: Make the Aji sauce by combining Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, honey, and ½ teaspoon kosher salt in a jar or blender. Blend until smooth. If the sauce needs to be thicker, add an extra spoonful or two of mayonnaise.

Step 2: In a small bowl, mix together olive oil, kosher salt, cumin, smoked paprika, dried oregano, and grated garlic to create the spice rub.

Step 3: Pat the spatchcocked chicken dry with paper towels. Rub the spice mixture all over the chicken, ensuring even coverage.

Step 4: For added stability during grilling, thread a metal or wooden skewer horizontally through the chicken: enter through one thigh, pass through both breast halves, and exit the other thigh. Tuck the wing tips behind the back.

Step 5: Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Step 6: Place the chicken skin side down over direct heat. Grill until the skin is golden brown, crispy, and slightly charred, about 5 minutes.

Step 7: Reduce the grill heat to low and flip the chicken. Continue grilling until the skin is golden all over and the internal temperature reaches 165°F (74°C) when measured in the thickest part of the meat. This will take approximately 45 minutes to 1 hour.

Step 8: In the last few minutes, grill the halved lemon alongside the chicken until nicely charred. This adds a bright, smoky flavor for serving.

Step 9: Remove the chicken from the grill and let it rest for 5 to 10 minutes. Carve and serve with grilled lemon wedges and the prepared Aji sauce. Garnish with extra cilantro leaves if desired.

Tips & Variations

Use a meat thermometer to ensure the chicken is cooked through without drying it out.

If you don’t have a grill, you can roast the spatchcock chicken in a preheated oven at 400°F (200°C) for about 50 minutes, finishing under the broiler for crisp skin.

Adjust the amount of jalapeno in the Aji sauce to control the heat level to your preference.

For added smoky flavor, try using smoked sea salt or adding a chipotle pepper to the sauce blend.

FAQs

What does spatchcock mean?

Spatchcocking is a technique where the backbone of the chicken is removed and the bird is flattened. This allows for faster, more even cooking and a crispier skin when grilling or roasting.

Can I make the Aji sauce ahead of time?

Yes, the Aji sauce tastes great when made ahead. Store it in the refrigerator for up to 4 days to allow the flavors to meld. Give it a quick stir before serving.