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); 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); 1 lemon (halved and grilled)

Introduction

Peruvian-Style Grilled Spatchcock Chicken is a flavorful and juicy dish that’s perfect for any barbecue or family dinner. The chicken is marinated with a vibrant spice rub and served with a creamy, tangy Aji sauce that adds a delightful kick. This recipe offers a delicious way to enjoy grilled chicken with bold South American flavors.

A white oval plate with a green rim holds several pieces of grilled chicken that are charred in black and dark brown with bright orange-red parts, arranged with three grilled lemon halves showing brown grill marks and a separate glass jar filled with creamy, pale green sauce with herbs visible, and a spoon inside. The chicken pieces are layered on fresh green cilantro, with some sauce drizzled over them and garnished with small cilantro leaves. Two gold forks with black handles rest on the side of the plate. The surface underneath is a white marbled texture, and a white cloth with gray stripes is partially visible near the plate. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Make the Aji sauce by combining Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, salt, honey, and olive oil in a blender or jar. Blend until smooth. If the sauce is too thin, add a spoonful or two of mayonnaise to thicken and blend again.

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

Step 3: Pat the spatchcocked chicken dry with paper towels. Coat the chicken evenly on all sides with the spice rub using your hands. For stability while grilling, insert a metal or wooden skewer horizontally through one thigh, passing through both breasts, and exiting through the other thigh. Tuck the wing tips behind the back.

Step 4: Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Step 5: Place the chicken skin side down over direct heat. Grill until the skin is golden brown, crispy, and lightly charred, about 5 minutes. Reduce the heat to low and flip the chicken over. Continue grilling, covered, until the skin is golden brown all over, the juices run clear, and an instant-read thermometer reads 165°F in the thickest part of the meat. This should take 45 minutes to an hour.

Step 6: Grill the halved lemon alongside the chicken during the last few minutes until charred. Use the grilled lemon to drizzle over the chicken when serving.

Step 7: Remove the chicken from the grill and let it rest for 5-10 minutes before carving. Serve with the Aji sauce and garnish with fresh cilantro leaves. Enjoy!

Tips & Variations

For extra smoky flavor, add a few soaked wood chips to your grill for smoking while cooking the chicken.

Use chicken thighs and drumsticks instead of a whole chicken if you prefer smaller portions or quicker cooking time.

Adjust the heat of the Aji sauce by using more or fewer jalapeno seeds depending on your spice preference.

For a dairy-free version, substitute plain yogurt or sour cream with a plant-based alternative and use vegan mayonnaise.

Storage

Store any leftover grilled chicken and Aji sauce separately in airtight containers in the refrigerator. The chicken will keep well for 3-4 days. Reheat the chicken gently in the oven or on a low grill to preserve moisture. The sauce is best served cold or at room temperature and should be used within 3 days.

FAQs

What does spatchcocked chicken mean?

Spatchcocking is a technique where the backbone of the chicken is removed and the bird is flattened. This allows for faster and more even grilling, producing crispy skin and juicy meat.

Can I make the Aji sauce ahead of time?

Yes, the Aji sauce can be prepared a day in advance to let the flavors meld together. Keep it refrigerated until ready to serve.