PERUVIAN-STYLE
ROAST CHICKEN
This recipe re-creates the classic Peruvian-style roast
chickens you find in those great rotisserie chains all over
the country. While the rub works well with grilled
chicken, it’s also marvelous when the chicken is cooked in
the oven. This is one case where I definitely prefer the
deeper char and crisper skin delivered by the Roasted
Butterflied Chicken method (see here) as opposed to the
Simple Whole Roast Chicken (here).
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 3 OR 4
1 tablespoon ground cumin
1 tablespoon paprika
3 medium cloves garlic, minced or grated on a microplane
(about 1 tablespoon)
1 tablespoon distilled white vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable or canola oil
1 whole chicken, 3½ to 4 pounds, butterflied according to
the directions here