Spatchcocked Peruvian Chicken

Had a great night with the kids and friends (Matt and Chris) at the Murphy’s house.

Chris grilled some fantastic filet (nice grill marks!). I’m sure he will post about that.

I made some Peruvian spatchcocked chicken and deconstructed French onion soup and Matt brought some asparagus with some money sauce and cookies which the kids loved (just not my kid).


Look up how to spatchcock on google. Pretty simple just get poultry shears, take out innards, put bird breast down and cut out backbone, flatten and turn back over.

Wash bird with cold water then lemon water (juice of one lemon and 2 cups cold water). Pat dry and use fork to poke holes all over. Then cover with marinade (see below) and let sit in fridge overnight. If possible take out of bag and return to fridge for a few hours to help dry up the skin. Take bird out of fridge 1 hour before grilling to bring temp up a bit.

Got Bessie ready at 350-400, grilled under direct heat using the grill extender to keep the bird from being too close to the coals

Grilled breast side down for 15 minutes to brown the breast a bit, then flipped over and cooked for about 1 hour at 325 until breast temp was 165. Took out and let rest before carving.

I must say… With out a doubt some of the best chicken I have had and very comparable to the Peruvian Chicken Joints I love.

I would give it 9.5-10. Only because you can always find room for a little improvement.

Chicken Marinade: (from

  • 2 1/2 TBS garlic power (I used some minced as well since I ran out of GP)
  • 1 TBS and 1 Tsp ground cumin
  • 4 TBS white vinegar
  • 2 1/2 TBS paprika
  • 2 Tsp black pepper
  • 3 TBS white wine
  • 3 TBS vegatable oil
  • 3/4 tsp salt

Mix together thoroughly

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