Peruvian cuisine is renowned for its bold flavors and vibrant spices, and one dish that perfectly embodies this culinary tradition is the delectable Peruvian Rotisserie Chicken with Aji Verde Sauce. This mouthwatering recipe elevates a simple chicken into a masterpiece of taste and texture. Marinated in a fragrant blend of herbs and spices, then expertly roasted on a grill, this dish is a celebration of Peruvian culinary heritage.

INGREDIENTS

• 2 tbsp Canola oil
• 2 tbsp White Vinegar
• 1 tbsp Soy sauce
• 2 tbsp ground Cumin
• 1 tbsp dried Oregano
• 1 tbsp Paprika
• 1 tbsp kosher Salt
• 1 tsp freshly ground black Pepper
• 1 clove Garlic, peeled
• 2 tsp Aji amarillo sauce
• Juice of 1 Lime
• 1 (1.5-2kg) whole chicken

DIRECTIONS

1. Begin by preparing the marinade. In a blender, combine garlic, soy sauce, canola oil, paprika, cumin, dried oregano, black pepper, kosher salt, white vinegar, Aji amarillo sauce, and lime juice. Blend until the marinade is smooth and well-combined.

2. Place the whole chicken in a resealable plastic bag or a dish and pour the marinade over it. Rub the marinade thoroughly all over the chicken to ensure even coating. For optimal flavor infusion, let the chicken marinate in the refrigerator for at least 4 hours, or better yet, overnight.

3. Preheat your grill to a medium-high heat of around 200°C (400°F).

4. Set up the rotisserie attachment on your grill as per the manufacturer's instructions, ensuring the rotisserie rod is securely in place.

5. Remove the chicken from the marinade, allowing any excess to drip off. Optionally, truss the chicken by tying its legs together with kitchen twine to promote even cooking.

6. Carefully slide the chicken onto the rotisserie rod, ensuring it is balanced and centered.

7. Place the rotisserie rod onto the kamado grill. Cook the chicken for approximately 1.5 hours to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F).

8. Occasionally check the chicken's progress and monitor the grill temperature to ensure it stays consistent. Adjust the vents as needed to maintain the desired heat.

9. Once cooked, carefully remove the rotisserie rod from the grill and let the chicken rest for 10 minutes before carving.

10. Carve the chicken into serving pieces, such as quarters or eighths, and serve with your choice of sides like french fries, rice, salad, or Peruvian sauces like Aji Verde or Aji Amarillo.

Notes