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Rough Steps
Marinade chicken at home and make cilantro-jalapeno sauce.
Skewer chicken and cook over campfire.
Serve with sauce and french fries.
Detailed Recipe
Ingredients
For the Chicken Marinade:
1 whole chicken (about 4-5 lbs)
1 bottle store-bought Peruvian chicken marinade
For the Sauce:
2-3 fresh jalapeños, chopped (adjust for spice level)
1 bunch fresh cilantro (about 1 cup, loosely packed)
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup mayonnaise
1 tablespoon mustard (yellow or Dijon)
Optional (for fries):
1-2 bags of frozen French fries (or fresh potatoes)
Oil for frying (vegetable or canola oil works well)
Instructions
Prepare the Chicken:
Cut out the spine of the whole chicken using kitchen shears or a sharp knife to spatchcock it (flatten the chicken). Press down to break the breastbone and open it up, ensuring it’s flat.
Rub the store-bought Peruvian chicken marinade generously under the skin and around the chicken.
Cut the chicken into quarters (legs, thighs, and breasts), place into a large Ziploc bag, and pour in any leftover marinade.
Prepare the Sauce:
In a blender, combine chopped jalapeños, cilantro, lemon juice, mayonnaise, and mustard and blend until smooth and creamy.
Bottle up the sauce to be served on the side of the chicken.
Grill the Chicken:
Skewer the chicken on sticks and place over the fire
Turn chicken occasionally until fully cooked (about 25-30 minutes), with crispy skin and an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving.
Optional: Make French Fries:
While the chicken grills, heat oil in a pot over the campfire (or stove) until hot.
Fry the frozen French fries according to the package instructions until golden brown and crispy.
Drain on paper towels and season with salt.
Serve:
Serve the grilled chicken and fries hot with the jalapeño cilantro sauce on the side for dipping.