Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Peru! This mouthwatering Peruvian Style Grilled Spatchcock Chicken is not just a meal—it's a sensational experience that combines bold spices, perfect grilling techniques, and irresistible flavors that will make your dinner guests beg for your secret recipe. Whether you're a grilling novice or a seasoned BBQ master, this dish promises to elevate your cooking skills and deliver a restaurant-quality meal right in your own backyard.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 whole chicken, spatchcocked
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- To spatchcock the chicken, place the bird breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Open the chicken and press down firmly on the breastbone to flatten the chicken completely.
- In a small bowl, combine olive oil, paprika, cumin, minced garlic, salt, and pepper to create a marinade. Massage the marinade thoroughly into both sides of the spatchcocked chicken, ensuring even coverage.
- Preheat your grill to medium-high heat (around 400-425°F). If using a charcoal grill, set up a two-zone fire with direct and indirect heat areas.
- Place the chicken skin-side down on the direct heat section of the grill. Grill for 10-12 minutes until the skin becomes golden brown and crispy, carefully monitoring to prevent burning.
- Flip the chicken and move to the indirect heat side of the grill. Continue cooking for an additional 35-40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F.
- Remove the chicken from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Carve the chicken into serving pieces and serve hot with traditional Peruvian sides like rice, roasted potatoes, or a fresh salad.
Tips
- Dry Chicken is Key: Always pat the chicken completely dry before marinating. Moisture prevents crispy skin, so use paper towels to remove excess moisture.
- Room Temperature Matters: Let the chicken sit at room temperature for 30 minutes before grilling. This ensures even cooking and helps achieve that perfect golden-brown exterior.
- Two-Zone Grilling Technique: Create different heat zones on your grill. This allows you to sear the skin and then finish cooking without burning.
- Internal Temperature is Crucial: Use a meat thermometer to check that the chicken reaches 165°F in the thickest part of the thigh. This guarantees both safety and juiciness.
- Resting is Essential: Always let the chicken rest 10-15 minutes after grilling. This allows juices to redistribute, ensuring every bite is moist and flavorful.
- Marinade Massage: Take time to thoroughly massage the spice mixture into the chicken, ensuring every inch is covered for maximum flavor penetration.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 110mg
