I've eaten in a couple of Peruvian restaurants and really liked the food so when I ran across this recipe on Serious Eats I decided to give it a try. It turned out great; the chicken had a great flavor, and I really liked the green sauce which had a little bit of heat.
I cooked the chicken indirect at 375 dome; when the IT hit 140-ish I switched to raised direct to finish it off. (During the raised direct portion, I went to flip the bird and it literally fell apart it was so tender, which explains why you see it in pieces in the later photos).
I know it isn't typical Peruvian, but I had some fresh corn tortillas so I heated some up and served with the chicken.
For green sauce:
3 whole jalapeño chiles, seeds and all
1 cup fresh cilantro
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
For the Chicken:
1 whole chicken
4 teaspoons kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
3 medium cloves garlic, minced
2 tablespoons white vinegar
2 tablespoons vegetable or canola oil
LBGE & SBGE. Central Texas.