Peruvian-Style Charcoal Chicken with Green Sauce

An easy flavour-packed butterflied chicken recipe to serve a crowd. The Green Sauce is a great condiment for any grilled chicken or fish. And even great slathered in a sandwich.

Prep: 10 minutes - Cook: 40 minutes - Serves: 4 - Difficulty: Capable Cooks - Recipe: Hayden Quinn

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Ingredients

1.8kg whole Lilydale Chicken, butterflied 

Spice Blend 
2 tbsp smoked paprika 
1 tbsp cumin 
1 tsp garlic powder 
1 tsp chilli powder 
2 tsp salt 
1 tsp freshly ground black pepper 
1 lime, juiced 
2 tbsp Squeaky Gate The All Rounder Olive Oil 

Green Sauce 
1 bunch coriander, washed and dried well 
2 jalapenos
2 spring onions, roughly chopped 
1 clove garlic, minced
1 lime, juiced 
1 tsp sea salt 
1/2 cup Greek yoghurt 
1 tbsp Squeaky Gate The All Rounder Olive Oil

Method

Step 1. Preheat Everdure FUSION BBQ to medium heat. 
Step 2. Add all ingredients for the Spice Blend into a bowl and mix well to combine. Massage the spice blend all over the chicken, getting into all the crevices. 
Step 3. Place chicken on to the Everdure FUSION BBQ, skin side up and cook for 30 minutes, flip skin side down and cook for a further 10 mins until nicely charred and the chicken is cooked through. 
Step 4. For Green Sauce, place the jalapenos onto the BBQ and cook, turning for 5 minutes until softened and lightly browned in spots. Roughly chop, then place into a food processor with the remaining ingredients for the Green Sauce and blitz until smooth and combined. 
Step 5. Allow chicken to rest for 10 minutes, before carving and serving with a drizzle of the Green Sauce.