Peruvian-style Chicken with Aji Verde

Time to up your roast chicken game! The warm flavours of the chicken and the cooler flavours of the green sauce makes this a match made in BBQ heaven.


Using a rotisserie and adjustable rotisserie grill basket is ideal for this, whether it’s an open grill rotisserie or a kettle. But it’s also ok to cook this directly on the grill if you don’t have those available. This cook was done on a kettle.


The fuel set up begins with a full charcoal starter of charcoal placed either side in charcoal baskets with a tray in the middle. This will be cooked indirect at first, then the baskets pushed together for that added charcoal flavour. Firebrand Professional Hardwood Lump is ideal for this, just start it up using Firebrand ‘Fire IT Up’ charcoal starter


This is a really versatile recipe with the marinade and sauce also going great with seafood, thankfully this recipe will give you enough marinade and sauce for two chickens, though only one chicken was used here as the sauce is great for other things like Sunday morning bacon and eggs!


  • 1 chicken
  • 2 tsp plain salt
  • 2 tbsp ground cumin
  • 2 tbsp paprika
  • 1 tsp ground pepper
  • 2-3 minced garlic cloves
  • 2 tbsp white vinegar
  • 2 tbsp vegetable or canola oil

Green sauce

  • 2 jalapeno chillies roughly chopped (leave the seeds in if you want it a bit hotter)
  • 1 bunch coriander leaves, including the stalks
  • 2-3 cloves garlic
  • ½ cup of mayonnaise
  • ¼ cup sour cream
  • Juice of 1-2 limes
  • 1 tsp while vinegar
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste


Aji Verde (green sauce)

The easy bit!

Combine everything but the oil and salt/pepper in a blender, a stick blender works just as well. Slowly drizzle in the olive oil then season to taste and set aside in the fridge until ready to use. It will seem a bit runny but as it chills it does thicken up.

The not so nice bit!

Spatchcock/butterfly chicken – ask your butcher to butterfly a chicken for you or give it a go yourself, it’s not hard, just a bit ‘icky’ if you haven’t done one before, but they are easy to do.

With kitchen shears cut along either side of the spine, you may need to go from either end to do this. Once the spine is removed, turn your chicken cut side down and press down on the breast bone to flatten it. This is the ‘icky’ bit but you get used to it for your next one.

The messy bit!

Mix all of the ingredients for the chicken together and rub mixture over the entire chicken.

The fun bit!

Transfer the chicken to an adjustable rotisserie grill basket and then on to your rotisserie with the lid on. Cook until almost done then move the fuel under the chicken to catch those beautiful juices that will char and impart a wonderful charcoal flavour.

The best bit!

Once cooked allow to rest 5-10 minutes then carve up and serve with the sauce and dive right in!!!!

Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her wonderful BBQ cooking @silkngrill