The classic recipe easily serves four, but the Peruvian tradition is to serve each person a half chicken, so feel free to offer more generous portions. Pair this enticing dish with Peru’s beloved Pisco Sour cocktail for an authentic South American experience.
Recipe information
Yield
Makes 2 to 4 servings
Ingredients
Preparation
MARINATE CHICKEN
Step 1
Blend the soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil in a blender. Put the chicken in a large sealable bag and add the marinade. Seal the bag and marinate, chilled, 8 to 24 hours.
GRILL CHICKEN
Step 2
If using a charcoal grill, open the vents on the bottom and in lid of grill. Light a large chimney starter full of charcoal, preferably hardwood. When the coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. If using a gas grill, preheat all burners on high, then reduce the heat to medium-high.
Step 3
Drain the chicken. Discard the marinade, then pat the chicken dry. Oil the grill rack, then grill the chicken over the area with no coals, skin side down first, covered, then turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat). Serve with lime wedges.
COOK’S NOTE
Step 4
If you aren’t able to grill outdoors, the quartered CHICKEN can be roasted in the middle of a 500°F oven in a 13 by 9-inch roasting pan with 1 cup water for 30 minutes; then tented with foil and roasted until browned and cooked through, about 15 minutes more.
