Peruvian-Style Grilled Spatchcock Chicken is marinated in a Peruvian-style spice rub, then grilled until lightly charred and crisp. Serve the homemade aji green sauce on the side and enjoy!
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Peruvian chicken with green sauce recipe
Looking for a flavor-packed recipe that cooks quickly and makes the entire family happy? Then you’ve come to the right place! This Peruvian-Style Grilled Spatchcock Chicken is butterflied, then marinated in a smoky, savory, and subtly sweet spice rub. After 45 minutes, the crisp, charred chicken comes off the grill and is ready to eat!
While this Peruvian-style chicken recipe is delicious all on its own, it’s the homemade green sauce that makes it truly special. Aji sauce is easy to make with Greek yogurt, mayonnaise, cilantro, jalapenos, lime juice, and garlic. The mix, similar to cilantro lime crema and chimichurri sauce, is tangy and bright, which complements every bite of grilled chicken.
What is spatchcock chicken?
Spatchcock chicken is another term for butterflied chicken. To spatchcock, the chicken’s backbone is removed so it’s easier to press the whole bird flat. Grilled spatchcock chicken remains juicy and tender while cooking evenly and in half the time than if you were to leave it as-is.
What is Peruvian-style chicken?
Otherwise known as Pollo a la Brasa, Peru chicken is a type of rotisserie chicken that’s marinated in smoky and tangy seasonings. It’s cooked over hot coals until charred and crispy. You can often find Pollo a la Brasa in Peruvian restaurants served with salad, plantain, fries, or rice on the side.
Ingredients and substitutions
Despite its Peruvian inspiration, this recipe is made with simple ingredients only! All or most of them should be easy to find in any major grocery store:
- Whole chicken – I used a 7-pound chicken, then butterflied (spatchcock) it to help it cook faster. If you’ve never butterflied a chicken before, check out the helpful instructions below. Don’t need to cook a whole chicken? Stick to my Air Fryer Peruvian-Style Chicken Drumsticks instead.
- Peruvian chicken spice rub – This is a sweet, smoky, and savory rub that’s easy to make with oil, honey, simple spices, dried herbs, and garlic. Either rub it onto the chicken right before grilling or do it ahead of time. Giving the chicken time to soak in all of those flavors will result in an extra vibrant-tasting Peruvian chicken.
- Aji sauce – AKA aji verde or Peruvian green sauce. While this sauce is traditionally made with cotija cheese, yellow peppers, and black mint in Peru, my not-so-authentic version is still bursting with creamy, herby, and tart flavors. Don’t forget the jalapeno for that must-have kick! One try and you’ll be putting aji sauce on your scrambled eggs, roasted potatoes, fish tacos, and more.
How to spatchcock a chicken
You can spatchcock a whole chicken by yourself with minimal mess and time. All you need is a pair of sharp kitchen shears or scissors. Here’s how it’s done:
- Turn the chicken upside down so the legs are facing you.
- Locate the backbone. Use sharp poultry shears or kitchen scissors to cut along both sides of the backbone and up through the ribs. Be sure to save the removed backbone to make homemade chicken stock.
- Flip the chicken over so it’s skin side up. Press down hard on the breastbone to flatten it out.
Need extra instructions? This short video will show you exactly how to butterfly a chicken.
How to grill Peruvian-style spatchcock chicken
Now that the whole chicken is butterflied, you’re ready to start making this new family favorite:
- Make the spicy green sauce: To make the aji sauce, blend all of the ingredients together in a regular blender or in a jar with an immersion blender. Set it aside.
- Prepare the Peruvian spice rub: Mix all of the spices and oil together in a bowl.
- Coat the chicken: Pat the butterflied chicken dry with paper towels. Use your hands to evenly coat all sides of the chicken with the prepared spice rub.
- Grill the chicken: Grill the whole chicken skin side down on an oiled grill until golden brown and crispy. Turn down the heat, then flip the bird. Continue to cook until it’s cooked through.
- Carve and plate: Let the grilled Peruvian chicken rest for 5 to 10 minutes off the heat to help seal in those delicious juices. Afterward, carve the chicken and drizzle lemon juice on top. Serve next to aji sauce for dipping and enjoy!
Tips and tricks
- Is the aji sauce too thin? Add a spoonful or two of mayonnaise to help it thicken.
- If you’re worried about the sauce being too spicy, remove the seeds and veins from the jalapeno before blending it with the rest of the ingredients.
- To stabilize the chicken while adding the spice rub – Run a skewer horizontally through one thigh, through both breast halves, and out through the other thigh.
Frequently asked questions
You can marinate the chicken in the rub up to 2 days in advance. Wrap it in plastic and keep it in the fridge until it’s time to eat.
The butterflied chicken will take about 45 minutes to 1 hour to cook on the grill. You’ll know it’s done when the internal temperature of the thickest part reaches 165ºF.
Yes, you can make this recipe year-round in the oven. Prepare the chicken as normal, then place it on a baking sheet. Bake in a 425ºF oven for about 45 minutes to 1 hour or until the internal temperature of the chicken breasts reaches 165ºF.
Looking for more dinners you can make on the grill?
- Greek Grilled Chicken Souvlaki Salad
- Keto Grilled Sirloin Steak Kabobs
- Creamy Grilled Smashed Potato Salad
- Grilled Marinated Lamb Chops
- Grilled Peaches and Ice Cream
If you try this Peruvian-Style Grilled Spatchcock Chicken let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Peruvian-Style Grilled Spatchcock Chicken
Ingredients
Chicken
- 7 lb whole chicken, spatchcocked
- 3 tablespoons extra virgin olive oil
- 2 tablespoon honey
- 4 teaspoon kosher salt
- 3 teaspoon cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 6 cloves garlic, grated
- 1 lemon, halved and grilled for serving
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
Instructions
- Make the Aji sauce by combining all the ingredients in a jar and blending with a stick blender or add all ingredients to a blender and blend until smooth. (If needs to be thicker, add a spoonful or two of mayonnaise to thicken.)
- In a small bowl add all your spices and olive oil for the rub.
- Pat chicken dry using a paper towel. With your hands coat the chicken on all sides with the spice rub. For added stability, run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.
- Heat your grill to medium high heat.
- Once the grill is preheated, brush the grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy, and lightly charred, about 5 minutes. Turn the heat down to low, and flip the chicken over. (Continue to grill until skin is golden brown all over, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F.) This will take about 45 minutes to an hour.
- Cut 1 lemon in half and grill alongside the chicken towards the end until charred. Use for drizzling over chicken when serving.
- Once the chicken is cooked remove it from the grill and let it rest for 5-10 minutes before carving. Serve alongside the Aji Sauce and enjoy!
Amy
Easy recipe FULL of flavor! The sauce is great to have on hand for lots of things too.
Super juicy and tender chicken.