- Main
- Chicken
- Latin American
- Make-ahead
- Grill
- Oven
- Blender
- Kid-friendly
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 1
whole chicken (3 1/2–4 lb), butterflied (backbone removed)
- 1/4 cup
soy sauce
- 3 tbsp
red wine vinegar
- 2 tbsp
ají panca paste
- 2 tbsp
vegetable oil
- 1 tbsp
ground cumin
- 2 tsp
smoked paprika
- 1 tsp
dried oregano
- 1 tsp
black pepper, freshly ground
- 6 cloves
garlic, minced
- 1 tbsp
lime juice
- 2 tsp
kosher salt
For the ají verde
- 2
jalapeños, stemmed, roughly chopped (seeds removed for less heat)
- 1 bunch
cilantro, thick stems trimmed (about 2 packed cups)
- 1/2 cup
mayonnaise
- 1/4 cup
sour cream
- 2 tbsp
crumbled cotija or feta cheese
- 1 clove
garlic
- 2 tbsp
lime juice
- 1 tbsp
olive oil
salt, to taste
For the lime fries
- 2 1/2 lb
russet potatoes, scrubbed, cut into 1/2-inch sticks
- 3 tbsp
vegetable oil
- 1 tsp
kosher salt
- 1
lime, zested, then cut into wedges
Contains milk (sour cream), eggs (mayonnaise), soy (soy sauce) and wheat (soy sauce).
Not checked: ají panca paste, crumbled cotija or feta cheese.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Pat the butterflied chicken dry and set it in a large dish or zip-top bag. In a bowl, whisk together the soy sauce, red wine vinegar, ají panca paste, vegetable oil, cumin, smoked paprika, oregano, black pepper, garlic, lime juice and salt.
15 min
- 1 whole chicken (3 1/2–4 lb)
- 1/4 cup soy sauce
- 3 tbsp red wine vinegar
- 2 tbsp ají panca paste
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp black pepper
- 6 cloves garlic
- 1 tbsp lime juice
- 2 tsp kosher salt
- Step 2
Pour the marinade over the chicken and rub it all over, including under the skin of the breasts and thighs. Cover and refrigerate at least 4 hours, ideally overnight.
4 hr, hands-off
- Step 3
Take the chicken out of the fridge 45 minutes before cooking. Set up a grill for indirect heat: on a charcoal grill, bank the coals to one side; on a gas grill, light the burners on one side only and leave the other off. Aim for about 375°F inside with the lid closed.
45 min, hands-off · 375°F
- Step 4
Wipe off excess marinade and lay the chicken skin side up on the cool side of the grill, legs pointed toward the fire. Close the lid and cook, without turning, until the thickest part of the thigh reads 165°F and the breast 155°F, 55 to 70 minutes. Add a few coals or nudge the heat up if the grill drops below 350°F.
1 hr 5 min, hands-off · 375°F
- 1 whole chicken (3 1/2–4 lb)
- Step 5
Meanwhile, heat the oven to 425°F. Toss the potato sticks with the vegetable oil and salt and spread them in a single layer on two baking sheets, leaving space between them.
10 min · 425°F
- salt
- 2 1/2 lb russet potatoes
- 3 tbsp vegetable oil
- Step 6
Roast the fries until deep golden and crisp, 35 to 40 minutes, flipping them with a spatula halfway through and swapping the pans between racks.
38 min, hands-off · 425°F
- Step 7
While everything cooks, make the ají verde: blend the jalapeños, cilantro, mayonnaise, sour cream, cotija, garlic, lime juice and olive oil until smooth and bright green, about 1 minute. Season with salt and refrigerate until serving.
5 min
- 2 jalapeños
- 1 bunch cilantro
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp crumbled cotija or feta cheese
- 1 clove garlic
- 2 tbsp lime juice
- 1 tbsp olive oil
- Step 8
For the last 3 to 5 minutes, slide the chicken over the hot side of the grill, skin side down, to burnish the skin. Watch it closely so it doesn't burn, then move it to a board and rest 10 minutes.
15 min
- Step 9
Toss the hot fries with the lime zest. Cut the chicken into pieces and serve with the fries, lime wedges and a bowl of ají verde.
5 min
- 1 tsp kosher salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026