Grilled Peruvian-Style Chicken
This chicken is so easy to make that it can even be made on a weeknight. Made with simple ingredients, the marinade can be made the night before, allowing the chicken to marinate for up to 24 hours before cooking.
Equipment
- kitchen shears
Ingredients
- ¼ cup Demerara sugar
- 1 Tbsp chili powder
- 1½ tsp paprika
- 1 tsp cumin
- 4 garlic cloves, minced
- 1 tsp freshly grated ginger
- 2 Tbsp low-sodium soy sauce
- 1 lime, juice and zest
- 1 Tbsp Extra-Virgin olive oil
- 1 tsp Kosher salt
- 1 tsp black pepper
- 4-5 pounds whole chicken
Instructions
- In a large bowl, whisk together all the marinade ingredients.
- Using kitchen shears, cut the spine out of the chicken.
- Turn chicken over and press firmly down on it to flatten it.
- Add the chicken and coat it in the marinade.
- Cover with a lid or plastic wrap and refrigerate for minimum 2 hours and up to 24 hours.
- Preheat BBQ to 425℉ using indirect heat.
- Place chicken over coals or heat, skin side down.
- Cook 3-5 minutes to sear the outside of the chicken.
- Flip chicken over and place on opposite side of BBQ for indirect heat.
- Close the lid and cook chicken, rotating after 20 minutes.
- Cook until the chicken reaches 165℉ internally.
- Remove from the BBQ and allow to rest covered in foil for 10 minutes before cutting and serving.
Notes
This chicken can be cooked in the oven at 375℉ for 45 minutes to 1 hour or until cooked to an internal temperature of 165℉.