Description
This Peruvian-Style Grilled Spatchcock Chicken features a flavorful and crispy spiced chicken grilled to perfection. Served with a zesty and creamy Aji sauce made from Greek yogurt, mayonnaise, cilantro, jalapeno, and lime, this dish combines bright, smoky, and savory flavors typical of Peruvian cuisine. The spatchcock technique ensures even cooking and a juicy, tender interior with a beautifully charred crust.
Ingredients
Scale
For the Chicken and Rub:
- 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)
For the 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)
Instructions
- Prepare the Aji Sauce: Combine Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, and kosher salt in a blender or jar. Blend with a stick blender or regular blender until smooth. If the sauce is too thin, add a spoonful or two of mayonnaise to thicken it. Set aside.
- Make the Spice Rub: In a small bowl, mix the kosher salt, cumin, smoked paprika, dried oregano, grated garlic, honey, and olive oil to form a paste.
- Prepare the Chicken: Pat the spatchcocked chicken dry thoroughly with paper towels. Rub the chicken evenly on all sides with the prepared spice rub. For added stability, insert a metal or wooden skewer horizontally through one thigh, passing through both breast halves, and exiting through the other thigh. Tuck the wing tips behind the back.
- Preheat the Grill: Heat your grill to medium-high heat. Once heated, brush the grill grates with olive oil to prevent sticking.
- Grill the Chicken – Skin Side Down: Place the chicken skin side down over direct medium-high heat. Grill for about 5 minutes until the skin is golden brown, crispy, and lightly charred.
- Lower Heat and Finish Cooking: Reduce the grill heat to low. Flip the chicken over and continue grilling until the entire chicken is golden brown on all sides, the juices run clear, and an instant-read thermometer reaches 165°F in the thickest part of the meat. This will take approximately 45 minutes to 1 hour.
- Grill Lemon for Serving: In the final minutes of cooking, grill the halved lemon alongside the chicken until charred. This adds a smoky brightness when squeezed over the chicken at serving.
- Rest and Serve: Remove the chicken from the grill and allow it to rest for 5-10 minutes before carving. Serve with the grilled lemon halves and the prepared Aji sauce, garnished with fresh cilantro leaves.
Notes
- Spatchcocking the chicken ensures even cooking and crispy skin.
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F.
- Grilling the lemon adds a smoky, tangy flavor that complements the chicken.
- The Aji sauce can be made ahead and refrigerated for up to 2 days.
- Adjust jalapeno heat level by using less or removing seeds entirely.
- If you don’t have a grill, this recipe can be adapted for oven roasting with similar seasoning.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Keywords: Peruvian grilled chicken, spatchcock chicken, Aji sauce, grilled lemon chicken, smoky paprika chicken, cilantro lime sauce
