Peruvian-Style Charcoal Chicken with Green Sauce



1.8kg (3.97lbs) Whole 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 Extra-Virgin Olive Oil


Green Sauce

  • 1 bunch cilantro, 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 Extra-Virgin Olive Oil


Step 1. Preheat the FUSION grill 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 FUSION grill, 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.

Recipe: Hayden Quinn