This Peruvian-style grilled chicken is a recipe I hijacked
from the awesome chicken and green sauce they serve at Pio Pio in New York. The
basics are simple: butterfly chicken with a vinegar-spice rub slow-cooks on the
grill, then quickly cooks directly over the coals to crisp the skin. It comes
out tender and juicy, and pairs perfectly with a simple, spicy, creamy sauce
made with jalapeños and aji amarillo peppers.
Ingredients
• For the sauce:
• 3 whole jalapeño peppers, coarsely chopped
• 1 tablespoon (15 ml) aji amarillo chili paste
• 1 cup fresh coriander leaves (1 ounce; 28g)
• 2 medium garlic cloves
• 1/2 cup (120 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 2 teaspoons (10 ml) fresh juice from 1 lime
• 1 teaspoon (5 ml) distilled white vinegar
• 2 tablespoons (30 ml) extra virgin olive oil
• Kosher salt and freshly ground black pepper
• For the chicken:
• 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg)
• 4 teaspoons (20g) kosher salt
• 2 tablespoons (30g) ground cumin
• 2 tablespoons (30g) paprika
• 1 teaspoon (5g) freshly ground black pepper
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons (30 ml) of white vinegar
• 2 tablespoons (30 ml) vegetable or canola oil
Instructions
1.
For the sauce: Combine the jalapeños, jay Amarillo (if
using), cilantro, garlic, mayonnaise, sour cream, lime juice and vinegar in the
jar of a blender. Blend on high speed, scraping if necessary, until smooth.
With the blender running, slowly drizzle with olive oil. Season to taste with
salt and pepper. The sauce will be quite loose at this point, but will thicken
as you go. Transfer to an airtight container and refrigerate until use.
2.
For the chicken: Pat the chicken dry with paper towel and
place it on a large cutting board, breast side down. Using sharp kitchen
scissors, remove the backbone by cutting on each side. Flip the chicken and lay
it flat. Press down firmly on the breast to flatten the chicken. For added
stability, pass a metal or wooden skewer horizontally through the chicken,
going in through one leg, through both breast halves, and out the other leg.
Tuck the ends of the wings behind the back.
3.
Combine salt, cumin, paprika, pepper, garlic, vinegar and
oil in a small bowl and massage with fingertips until combined. Spread the
mixture evenly over all surfaces of the chicken.
4.
Light 1 fireplace full of charcoal. When all the charcoal is
lit and covered with gray ash, pour and spread the coals evenly over half of
the charcoal grate. Alternatively, set half the burners of a gas grill to high
heat. Put the cooking grate in place, cover the grill and let it preheat for 5
minutes. Clean and oil the grate.
5.
Place chicken, skin side up, on the cooler side of the
grill, legs toward the hotter side. Cover the grill, with the lid vents open
and aligned with the chicken. Open the lower grill vents. Cook until an
instant-read thermometer inserted into the thickest part of the breast
registers 110°F (43°C). Carefully turn the chicken over and place it, skin side
down, on the hottest side of the grill, breasts facing the cooler side. Press
down firmly with a wide, stiff spatula to ensure good contact between the bird
and the grill grates. Cover and cook until skin is crispy and an instant-read
thermometer inserted into thickest part of breast registers 145-150°F
(63-66°C), about 10 minutes longer. If the chicken threatens to burn before the
temperature is reached, carefully slide it to the cooler side of the grill,
cover and continue to cook until done. Do not leave the lid on longer than necessary
to check the temperature or the chicken will burn.
6.
Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Cut and serve with sauce.