A taste of South America starts with an herbed butter marinade made of soy sauce, cumin, paprika and other spices. After a low heat grilling, you’ll experience flavors ranging from zesty and sweet, to citrusy and savory.
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Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Make Peruvian herbed butter by combining butter, soy sauce, garlic, oregano, salt, cumin and paprika in a food processor and pulse until smooth.
Slip your hand between the meat and skin on the breast and thigh sections of whole chicken to loosen.
Spread herbed butter between skin and meat. Refrigerate overnight in lime juice and 2 cans of orange water.
Preheat outdoor grill to a low heat setting.
Remove chicken from marinade and reserve liquid. Open the last can of orange water and place can on a solid surface. Hold the chicken with one leg in each hand, and place the bird cavity over the can. Transfer bird/can combo to the grill. Place the bird in the center of the grill grate, balancing the bird on its 2 legs like a tripod. Cook for 2 hours or until internal temperature reaches 180oF, baste with reserved marinade.