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Grilled Peruvian-Style Chicken
Stacy
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.
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Marinating time
2
hours
hrs
Total Time
2
hours
hrs
50
minutes
mins
Course
Dinner
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℉.
Keyword
Chicken