Peruvian-Style Spatchcock Chili Chicken with Lime Cream Sauce
A juicy grilled chicken, boosted with chili and lime, turning an ordinary meal into a real feast. The creamy sauce balances heat and freshness perfectly.
In collaboration with
5/15
4
Portions
8h
Brining
20 min
Prepping
35 min
Cooking
Recipe
Easy
Ingredients
- 45 ml (3 tbsp) canola oil
- 30 ml (2 tbsp) sambal oelek
- 15 ml (1 tbsp) minced garlic
- 15 ml (1 tbsp) red wine vinegar
- 10 ml (2 tsp) sweet smoked paprika
- 5 ml (1 tsp) cumin
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) sugar
- Salt and pepper, to taste
Creamy lime sauce
- 180 ml (¾ cup) mayonnaise
- 15 ml (1 tbsp) fresh cilantro, chopped
- 5 ml (1 tsp) hot sauce
- ½ lime (zest and juice)
- Salt and pepper, to taste
Directions
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- Place the chicken on a large cutting board. Using a knife, cut along both sides of the backbone to remove it. Open the chicken and press down firmly to flatten it (spatchcock style).
- In a bowl, mix the canola oil with sambal oelek, garlic, red wine vinegar, smoked paprika, cumin, oregano, and sugar. Season with salt and pepper.
- Rub the marinade all over the chicken, lifting the skin to spread some underneath as well. Cover and refrigerate for 8 hours or overnight.
- When ready to cook, preheat a plancha or griddle over medium-low heat.
- Place the chicken skin-side down on a lightly oiled surface. Cook for 10–15 minutes until the skin is golden and crisp. Flip, cover with a dome or lid, and continue cooking for 25–30 minutes, until the meat is fully cooked and the juices run clear.
- Remove from heat, cover loosely with foil, and let rest for 10 minutes.
- Meanwhile, combine all ingredients for the creamy lime sauce in a bowl and mix well.
- Serve the chicken with the lime cream sauce on the side.