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Peruvian style chicken is a South American style chicken that has been marinated in a spicy pepper paste with citrus and lots of spices then chargrilled or slow cooked on a rotisserie which creates a crispy charred skin and juicy chicken with lots of flavor. It wouldn’t be complete without the cooling creamy cilantro lime sauce or spicy yet creamy jalapeño sauce.
When I decided to invest in a Santa Maria grill, I knew that I wanted to cook as many different recipes as I could think of and my favorite chargrilled chicken is Peruvian Chicken. There are many recipes online for Peruvian Chicken and I am sure every restaurant you go to has their own blend of marinade and spices.
This is mine and I hope you enjoy it.
I choose to use Fogo Charcoal with my Santa Maria Grill. Awesome fire and consistent heat!
At first, I kept the chickens raised to let it slowly cook so as not to get the marinade cooked before getting the chicken going well. Although I started the seasoned potatoes and onions on the grill, I decided to put them in a cast iron pan and actually put the pan directly over the coals.
That was a genius move. The potatoes and onions were delightfully charred in spots and the flavors were deepened.
Look at all that marinade!
Aji Panca Paste is the base of the marinade and is made from a Peruvian red pepper. Although the jar says hot and has a dark red color it’s actually mild and fruity with complex flavor. If you can’t find this at the grocery store, order from Amazon.
Herbed potatoes with onions in olive oil. Pan is directly on top of the coals.
Chicken is ready and is drizzled and served with Cilantro Sauce, Jalapeño Sauce, Cucumber – Avocado Salad and potatoes.
Look at that charred goodness on the potatoes and onions.
Ingredients:
2 whole chickens, spatchcocked
- For the Marinade/Paste:
- 2 Jars Aji Panca Paste
- Zest from 1 orange, lemon and lime
- Juice from ½ of 1 orange, lemon and lime each
- 1 heaping T of brown sugar
- 1 T cumin powder
- 1 t granulated garlic powder
- 1 tsp HEB Mi Tienda Orange Pepper Seasoning Salt or All-Purpose Seasoning Salt + more for seasoning the turkey
- 1 -2 t smoked paprika
- ½ t ground oregano
- ½ t ground marjoram and/or thyme
- Marinate for up to 24 hours for best flavors
Potatoes and Onions
Par-boil small potatoes and cool.
Slice up one or two onions.
Add both to a cast iron pan, toss with olive salt, pepper, garlic seasoning, oregano, marjoram, thyme and any other spices you like.
- For the Cilantro sauce:
- 1 bunch cilantro, rinsed dried and remove tough bottom stems
- 1 medium fresh jalapeno, seeded
- 3 cloves fresh garlic
- Juice and zest from 1 lime
- Seasoning salt
- ½ cup mayonnaise
- Rub:
- 2 T olive oil
- Orange Pepper Seasoning or AP Season Salt
In a bowl, Thoroughly mix all the marinade/paste ingredients. Too much citrus juice will make it a thinner marinade/paste so start with 1/2 of each citrus juice. Add more if it’s still thick.
Spatchcock rinse and pat dry.
Spread each chicken with olive oil and seasoning salt.
Flip onto the “inside” of the chicken and slather with about 1/3 of paste and cover thoroughly.
Flip over on the skin side and slather paste over the turkey skin throughly making sure to cover all of turkey completely.
Save about 1/3 of paste for later.
Jalapeño Sauce:
8 large jalapeños, seeded and stem removed, blanched in boiling water for about 5 minutes but still bright green then cooled for a few minutes.
1/2 white onion
6 garlic cloves
1/2 cup olive
Add everything to a blender and drizzle in olive oil until emulsified and thick.
salt/pepper to taste
***Add lime juice if desired
For the sauce:
Combine all sauce ingredients in food processor and pulse until cilantro is broken down. Don’t over process.
Chill until ready to serve.
Prepare the grill and grill chickens and potatoes until charred and done.
Chicken should be at 165 degrees in the thickest portion of the chicken. The bigger the chicken, the longer it will take.