Inspired by https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

Ingredients:

Chicken:

• 1 whole chicken, 3 1/2 to 4 pounds (
• 4 t kosher salt (this recipe tends to be a bit heavy on the salt, but typically Peruvian chicken is pretty salty, you can always reduce this and salt more at the table if its under seasoned. But if you want it to taste like your local Peruvian place, keep all the salt)
• 2 t  ground cumin
• 2 t paprika (more or less depending how hot you want it, standard isn’t that hot)
• 1 t black pepper
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 2 T  white vinegar
• 2 T vegetable or canola oil

Green Sauce:

• 3 whole jalapeños, roughly chopped (Remove veins and seeds if you want to keep the heat down)
• 1 tablespoon (15ml) ají amarillo pepper paste (Optional)
• 1 cup fresh cilantro leaves 
• 2 medium cloves garlic
• 1/2 C mayonnaise
• 1/4 C  sour cream
• 2 t fresh juice from 1 lime
• 1 t distilled white vinegar
• 2 T extra-virgin olive oil
• Salt and pepper

Recipe:

Chicken:

1. Pat chicken dry and spatchcock. Using sharp kitchen shears, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken.
2. For added stability on the grill (Highly recommend), run a metal or wooden skewer horizontally through chicken, entering through one thigh, going through both breast halves, and exiting through other thigh. Tuck wing tips behind back.
3. Combine spices, vinegar, and oil in a small bowl. Spread mixture evenly over all surfaces of chicken.
4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side.
5. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 110°F (43°C).
6. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates.
7. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature, or chicken will burn.
8. Let chicken rest for 10 minutes before eating.

Green sauce:

1. Blend everything except the oil, salt and pepper.
2. As the blender is running slowly add in the oil.
3. Season with salt and pepper to taste.
4. It will be thin, but will thicker as it sits.
5. Refrigerate until it’s time to eat.