Peruvian Rotisserie Chicken with Roasted Pan Potatoes

Peruvian-Style Rotisserie Chicken with Roasted Pan Potatoes is a show-stopping dish that brings the flavors of Peru right to your backyard grill. The chicken is marinated in a bold blend of spices, then slow-roasted on a rotisserie, while baby potatoes roast in the drippings below. Serve it with a vibrant aji verde sauce for an unforgettable meal!

Ingredients

For the Chicken:

• 1 whole chicken (3.5 to 4.5 lbs)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar or lime juice
• 1 tablespoon paprika (preferably smoked or Peruvian aji panca if available)
• 1 tablespoon ground cumin
• 1 tablespoon garlic, minced (about 4 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• Zest of 1 lime

For the Roasted Pan Potatoes:

• 1.5 lbs small potatoes (baby Yukon Gold or fingerlings), halved if large
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon dried oregano
• 4 cloves garlic, smashed

Optional: Aji Verde (Peruvian Green Sauce)

• 1 cup fresh cilantro leaves
• 1–2 jalapeños or 1 aji amarillo pepper, seeded and chopped
• 2 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Marinate the Chicken

1. In a bowl, whisk together olive oil, soy sauce, vinegar or lime juice, paprika, cumin, minced garlic, salt, pepper, oregano, sugar, and lime zest.
2. Pat the chicken dry with paper towels. Loosen the skin over the breast and thighs gently with your fingers.
3. Rub the marinade all over the chicken, including under the skin and inside the cavity.
4. Place the chicken in a large resealable bag or bowl, cover, and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Potatoes

1. In a large bowl, toss the small potatoes with olive oil, salt, pepper, paprika, oregano, and smashed garlic cloves.
2. Set aside until ready to cook.

3. Set Up the Grill

1. Preheat your BBQ grill to 350–375°F (175–190°C) for indirect heat.
2. Place a drip pan directly under where the chicken will rotate. Add the seasoned potatoes to the pan in a single layer.

4. Truss and Skewer the Chicken

1. Remove the chicken from the marinade and let it come to room temperature for 30 minutes.
2. Truss the chicken with kitchen twine (tie legs and wings close to the body).
3. Skewer the chicken onto the rotisserie spit, securing tightly.

5. Cook the Chicken and Potatoes

1. Mount the spit onto the grill. Start the rotisserie motor.
2. Roast the chicken over indirect heat, with the lid closed, for about 1 hour 15 minutes to 1 hour 30 minutes (18–22 minutes per pound), or until the thickest part of the thigh reaches 165°F (74°C).
3. Stir the potatoes once or twice during cooking so they roast evenly in the chicken drippings.

6. Rest and Serve

1. Remove the chicken from the grill and let it rest for 10–15 minutes before carving.
2. Transfer the roasted potatoes to a serving dish.
3. (Optional) Blend all aji verde ingredients until smooth and serve as a dipping sauce.
4. Serve the carved chicken with the roasted potatoes and aji verde on the side.

Tip: If you can’t find Peruvian aji panca or aji amarillo peppers locally, you can order them on Amazon.