Peruvian-Style Pellet Grill Chicken

Name: Peruvian-Style Pellet Grill Chicken
Prep time: 20 min
Cook time: 105 min
Total time: 295 min
Yield: 9 servings
Cuisine: Peruvian-inspired
Ingredients: 2 whole chickens, about 4 to 5 lb each; 3 tbsp olive oil; 2 tbsp lime juice; 1 tbsp white vinegar; 6 cloves garlic, minced; 2 tsp kosher salt; 2 tsp ground cumin; 2 tsp smoked paprika; 1 1/2 tsp dried oregano; 1 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp ground coriander; 1/4 to 1/2 tsp cayenne pepper, optional; 1 tbsp soy sauce, optional, for extra savoriness

October 1, 2026

Two whole Peruvian-style roasted chickens with browned seasoned skin on a white platter beside lime wedges

meat chicken pellet-grill shabbat make-ahead

Lime, garlic, cumin, and smoked paprika give these whole chickens a Peruvian-style seasoning. Let them marinate, then roast them on the pellet grill until the skin is well browned.

Ingredients

—2 whole chickens, about 4 to 5 lb each
—3 tbsp olive oil
—2 tbsp lime juice
—1 tbsp white vinegar
—6 cloves garlic, minced
—2 tsp kosher salt
—2 tsp ground cumin
—2 tsp smoked paprika
—1 1/2 tsp dried oregano
—1 tsp black pepper
—1 tsp onion powder
—1 tsp garlic powder
—1/2 tsp ground coriander
—1/4 to 1/2 tsp cayenne pepper, optional
—1 tbsp soy sauce, optional, for extra savoriness

Notes

Rotate the chickens if your grill has hot spots. If the skin still needs color near the end, turn the grill up to 400°F for the last 10 to 15 minutes. Allow about 5 hours from start to serving: 20 minutes of prep, 2 hours of marinating, 30 minutes out of the refrigerator, up to 1 hour 45 minutes on the grill, and a 20-minute rest. You can marinate the chickens overnight for deeper flavor. For a Friday meal, work backward from serving time and your local candle-lighting time, leaving enough time to finish grilling and rest the birds.

Instructions

Pat the chickens dry with paper towels.
Mix the olive oil, lime juice, vinegar, garlic, salt, cumin, paprika, oregano, black pepper, onion powder, garlic powder, coriander, cayenne, and soy sauce if using.
Rub the seasoning mixture all over the chickens, including under the skin over the breasts and thighs when practical.
Refrigerate for at least 2 hours, or overnight for deeper flavor.
Remove the chickens from the refrigerator about 30 minutes before cooking.
Preheat the pellet grill to 375°F.
Place the chickens breast side up on the grill.
Cook for about 1 hour 15 minutes to 1 hour 45 minutes, depending on size and grill temperature.
Begin checking temperature around the 1 hour mark. Check both chickens with a food thermometer in the thickest part of the breast and the innermost thigh and wing, avoiding bone.
Remove when the breast and wing reach at least 165°F and the thighs are around 175°F.
Rest for 15 to 20 minutes before carving.