Mossy Life

Peruvian-Style Roast Chicken

This is my adaptation of Peruvian roast chicken - using shio koji as a tenderizing base, then finishing with a spiced marinade. The koji breaks down the proteins overnight, and the spice blend adds the characteristic Peruvian flavor. Grilled over charcoal for maximum crispy skin.

Ingredients

For one whole chicken (3.5-4 lbs):

First marinade (overnight):

• 10% weight of bird in shio koji (for a 4 lb bird, that's about 180g or ¾ cup)
• 6-8 cloves garlic

Second marinade (before grilling):

• ¼ cup vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon cumin
• 1 tablespoon paprika
• 2 teaspoons oregano
• 1 teaspoon black pepper
• ½ teaspoon cayenne (adjust to taste)

Equipment

• Blender or food processor
• Large zip-top bag or bowl
• Charcoal grill or gas grill
• Instant-read thermometer

The Process

Day 1 - First Marinade

1. Blend shio koji and garlic cloves until smooth
2. Spatchcock the chicken (remove backbone, flatten) or cut into quarters
3. Make the full second marinade by mixing oil, soy sauce, lime juice, and all the spices
4. Pour half of this spice marinade into the blended koji-garlic mixture and mix
5. Set aside the remaining half of the spice marinade for later
6. Coat the chicken thoroughly with the koji-garlic-spice mixture
7. Refrigerate overnight (12-24 hours)

Day 2 - Grilling

1. Remove chicken from fridge 30 minutes before grilling
2. Wipe off excess marinade (the koji can burn)
3. Coat with the reserved half of the spice marinade
4. Set up grill for two-zone cooking (hot side and cooler side)
5. Grill skin-side down over medium-high heat until crispy (10-15 minutes)
6. Flip and move to cooler side of grill
7. Continue cooking until internal temp reaches 165°F (30-40 more minutes)
8. Rest 10 minutes before serving

Notes

Why shio koji? The enzymes tenderize the meat and add complexity beyond just salt. It's not traditional for Peruvian chicken, but it works incredibly well.

Grilling setup: I use a charcoal chimney starter, then bank the coals to one side. Hot side for searing the skin, cool side for finishing. If using gas, just turn off one burner.

Variations: Add aji amarillo paste to the marinade for more authentic Peruvian flavor. Or throw some chopped cilantro on right before serving.

Recipe Credit

Spice blend adapted from African Bites' Peruvian-Style Roast Chicken. The shio koji technique is my addition.