Peruvian Chicken on the Big Green Egg
This recipe was adapted from Jennifer Segal for the Big Green Egg!
Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/4 cup lime juice from 2 limes
- 4 large garlic cloves roughly chopped
- 1/4 cup cilantro 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
Instructions
- Combine all of the ingredients except the chicken in a blender and blend until smooth.
- Clean the chicken and pat the chicken dry with paper towels; place the chicken in a bowl.
- 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.
- Take most of the marinade and spread evenly underneath the skin, and spread the remaining marinade over the skin.
- Marinate the chicken in the refrigerator at least 6 hours or overnight.
- Set the Big Green Egg up for indirect cooking. Heat to 425°.
- Place drip pan under the chicken and on top of the plate setter.
- Put the chicken on the rack and roast for 1 to 1.5 hours or until the bird measures 165° with a Thermapen in the breast meat.
- Carve the chicken and serve with green sauce.