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Peruvian-Style Roasted Chicken


1 whole chicken (no more than 4 pounds)

2 quarts cold water

½ cup kosher salt

Marinade

4 cloves garlic, chopped

2 teaspoons kosher salt

2 tablespoons smoked paprika

1 tablespoon ground cumin

1 ½ teaspoons freshly ground black pepper

1 tablespoon ají amarillo paste

2 teaspoons huacatay paste

1 lime, juiced

2 tablespoons extra virgin olive oil

Instructions: Remove and discard the fat just inside the neck and body cavities of the chicken as well as the giblets.

In a large mixing bowl or stockpot, stir the salt and water until the salt is dissolved. Submerge the chicken in the brine. Cover and refrigerate at least 6 or up to 24 hours. Drain the chicken, rinse under cold running water, and pat dry with paper towels.

Make the marinade by placing the chopped garlic and salt in a mortar, and using a pestle, pound until a paste forms. Work in the paprika, cumin, pepper, ají amarillo paste, huacatay paste, lime juice and olive oil. (This can also be done in a food processor.)

Place the chicken on a rimmed baking sheet. Coat the chicken all over with the marinade, using your fingers to work some of it under the skin. (Food-safe gloves are a good idea here.) Fold the wing tips behind the back, and tie the legs together with butcher’s string.

Set up the grill for indirect grilling by placing a strip of drip pans down the middle of the grill. Heat the grill to medium-high with the charcoal applied on each side of the open center strip. When ready to cook, place the chicken on an elevated rack centered over the drip pan and close the lid.

Grill the chicken until the skin is golden brown and crisp and the meat is cooked through, about 1 to 1 1/4 hours, rotating every 15 minutes, until a meat thermometer inserted into the thickest part of the thigh reads at least 170 degrees. Carefully remove the bird and let it rest, uncovered, for 10 minutes.

Makes 4 servings

Per serving: 705 calories, 26 g fat, (6 g saturated fat), 203 mg cholesterol, 896 mg sodium, 5 g carbohydrates, 2 g dietary fiber, 1 g sugar, 80 g protein
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