Description
This Peruvian-Style Grilled Spatchcock Chicken recipe delivers a flavorful and juicy grilled chicken experience infused with a vibrant blend of spices and a creamy, zesty Aji sauce. The chicken is spatchcocked for even cooking and grilled until perfectly crispy on the outside while remaining tender and succulent inside. Finished with charred lemon for an added smoky citrus note, this dish is ideal for a summer barbecue or a festive family meal.
Ingredients
Scale
Chicken and Spice 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)
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)
Instructions
- Prepare the Aji Sauce: Combine all Aji sauce ingredients (Greek yogurt or sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, and salt) in a jar or blender. Blend with a stick blender or regular blender until smooth. If the sauce needs to be thicker, add an additional spoonful or two of mayonnaise and blend again.
- Make the Spice Rub: In a small bowl, mix together the olive oil, honey, kosher salt, cumin, smoked paprika, dried oregano, and grated garlic to create a well-combined spice rub.
- Prepare the Chicken: Pat the spatchcocked chicken dry using paper towels. Evenly coat the chicken on all sides with the spice rub, massaging it into the meat for full flavor penetration. For added stability during grilling, run a metal or wooden skewer horizontally through the chicken, entering through one thigh, passing through both breast halves, and exiting through the other thigh. Tuck the wing tips behind the back to prevent burning.
- Preheat and Oil Grill: Heat your grill to medium-high heat and brush the grill grates with olive oil to prevent sticking.
- Grill the Chicken: Place the chicken skin side down over direct heat on the grill. Cook for about 5 minutes until the skin becomes golden brown, crispy, and lightly charred. Then, reduce the heat to low and flip the chicken over. Continue grilling until the entire chicken is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part registers 165°F. This will take approximately 45 to 60 minutes.
- Grill the Lemon: During the last few minutes of grilling, place the lemon halves on the grill alongside the chicken until charred. These will be used for drizzling over the chicken when serving.
- Rest and Serve: Remove the chicken from the grill and allow it to rest for 5 to 10 minutes to retain juices. Carve the chicken and serve it alongside the prepared Aji sauce, garnishing with extra cilantro leaves and drizzling with the grilled lemon juice.
Notes
- Spatchcocking the chicken ensures even cooking and reduces grill time.
- Running a skewer through the chicken helps keep it flat and stable on the grill.
- You can control the heat level by adjusting the amount of jalapeno in the Aji sauce or keeping its seeds.
- If a grill is unavailable, this recipe can be adapted to a broiler or oven using similar char and indirect cooking techniques.
- Letting the chicken rest before carving is crucial for juicy meat.
- 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, smoky paprika chicken, summer barbecue, Latin American chicken recipe
