Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Spatchcock the 1 whole chicken, approximately 1.5 kilograms, by removing the backbone and flattening it carefully.

2. 2

   In a large bowl, combine 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons ají panca paste, 3 tablespoons soy sauce, 2 tablespoons red wine vinegar, 1/4 cup light beer, 1 teaspoon salt, and 0.5 teaspoon black pepper, then rub this marinade all over the spatchcocked chicken, ensuring every part is evenly coated, and refrigerate for at least 4 hours or preferably overnight.

3. 3

   For the unique glaze, combine 2 stalks of thinly sliced lemongrass (tough outer layers removed), 3 tablespoons ají amarillo paste, 2 tablespoons fresh lime juice, 1 tablespoon brown sugar, and 1 tablespoon olive oil in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture slightly thickens, about 5 minutes, then set it aside.

4. 4

   Prepare your grill for indirect fire-roasting by arranging charcoal or setting burners to medium-low on one side and leaving the other side unlit to maintain a consistent internal temperature of approximately 190°C (375°F).

5. 5

   Place the marinated chicken, skin-side up, on the unlit side of the grill, close the lid, and roast for 45 minutes, turning the chicken every 15 minutes to ensure even cooking and developing a crispy skin.

6. 6

   Brush the chicken liberally with half of the prepared lemongrass ají amarillo glaze, then continue cooking for an additional 15-30 minutes, applying the remaining glaze during the last 10 minutes, until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is beautifully charred and caramelized.

7. 7

   Remove the fire-roasted chicken from the grill, tent it loosely with aluminum foil, and allow it to rest for 10 minutes before carving and serving this flavorful dish immediately with your preferred Peruvian accompaniments.