Description

A vibrant dish featuring smoky, juicy chicken marinated in a blend of spices, garlic, and citrus, resulting in bold flavors and irresistible juiciness.

Ingredients

1 whole chicken (spatchcocked) or 4-6 chicken pieces
5 cloves garlic, smashed
Juice of 2 limes
2 tbsp olive oil
2 tbsp soy sauce
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp dried oregano
Salt and black pepper to taste
1-2 tbsp aji amarillo paste or ground chili (optional for heat)

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Instructions

Whisk together olive oil, lime juice, smashed garlic, soy sauce, ground cumin, smoked paprika, oregano, salt, black pepper, and aji amarillo paste (if using) to create the marinade.
Rub the marinade all over the chicken, making sure to get it under the skin and into all nooks. Refrigerate for at least 4 hours, ideally overnight.
Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking and set up for indirect grilling if possible.
Grill the chicken skin-side down for 25-35 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is golden brown and crisp.
Allow the chicken to rest for 10 minutes before carving. Slice and serve hot, garnished with fresh cilantro, lime wedges, and red onions.

Notes

Serve with Peruvian-style papas (roasted potatoes) or a simple green salad for a complete meal.
For extra flavor, accompany with a creamy green aji sauce or serve in warm flatbreads for wraps.
If aji amarillo is unavailable, use a mild yellow chili paste or a small amount of jalapeño for a similar heat and color.