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Grilled Chicken Peruviano

Grilled Chicken Peruviano

2 hr, 30 min
10 min

For the Chicken:

1 natural whole chicken

1 bunch cilantro, washed and stems removed

2 garlic cloves, peeled

Half a jalapeno pepper, seeded

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 cup lime juice

2 tablespoons red wine vinegar

1/4 cup canola oil

Salt and pepper


For the Relish:

2 garlic cloves, peeled

1/2 cup canola oil

1/2 bunch cilantro, washed, stems removed, and finely chopped

2 tablespoon red onion, minced

3 tablespoon lime juice

1 teaspoon ground cumin

Salt and pepper


Remove the backbone from the chicken by cutting with a sharp knife along the side of the bone and discard. Divide the chicken into 8 pieces: Cut the chicken in half by cutting down the breastbone. Separate the breasts from the legs, then separate the legs from the thighs. Next, separate the breasts from the wings. You should have 8 pieces when butchering is complete. Rub chicken on all sides with salt and pepper. 

Next, make the marinade. Place the cilantro, garlic, jalapenos, dried oregano, cumin, coriander, lime juice, red wine vinegar, and canola oil in a food processor. Blend until smooth. Season to taste with salt and pepper. Place the chicken in a shallow glass baking dish. Pour 3/4 of the marinade over the chicken and rub well into skin on all sides. Cover chicken and place in refrigerator to marinate, at least 2 hours and up to 8 hours. Place remaining marinade in fridge until ready to serve.