Peruvian Grilled Chicken

  • 4pounds whole chicken
  • 4teaspoons kosher salt
  • 2tablespoons cuminfreshly ground
  • 2tablespoons paprika
  • 1teaspoon black pepperfreshly ground
  • 3cloves garlicfinely minced
  • 2tablespoons vinegar
  • 2tablespoons canola oil
  1. Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl and massage with fingertips until homogeneous.
  2. Pat chicken dry with paper towels. Remove backbone and flatten chicken. Run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back. Spread spice mixture evenly over all surfaces of chicken.
  3. Prep grill with 1 chimney full of charcoal. Allow grate to preheat for 5 mins.
  4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C). Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.

Notes

See source recipe for complementary green sauce