Kamado Style Peruvian Chicken
Recipe type: Chicken
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe for Kamado Style Peruvian Chicken is perfect for rotisserie style cooking. Use the Joetisserie if you have one and enjoy this delicious meal!
  • 3 tablespoons extra virgin olive oil
  • ¼ cup lime juice, from 2 limes
  • Zest from 1 lime
  • 4 large garlic cloves, roughly chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sugar
  • 4 pound whole chicken
  1. Combine all of the ingredients except the chicken in a blender and blend until smooth.
  2. Clean the chicken and pat the chicken dry with paper towels; place the chicken in a bowl.
  3. Using your fingers pull the skin from the flesh over the breasts and legs, do not tear the skin as you want the marinade to stay inside the bird.
  4. Take most of the marinade and spread evenly underneath the skin, and spread the remaining marinade over the skin.
  5. Marinate the chicken in the refrigerator at least 6 hours or overnight.
  6. Set the Big Green Egg up for rotisserie cooking using the Joetisserie.
  7. Preheat to 350° pushing the small pile of lump to the back of the fire box.
  8. Truss the chicken and place on rotisserie spit.
  9. Cook for 1 to 1.5 hours or until the bird measures 165° with a Thermapen in the breast meat.
  10. Carve the chicken and serve with green sauce.
Recipe by The BBQ Buddha at https://thebbqbuddha.com/kamado-style-peruvian-chicken/