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Peruvian Chicken

  • Difficulty: Easy

This has become a favourite in our house – we cheekily call it Gordon’s secret recipe and he has to really like you to share the recipe!
Serves 4 so if feeding more just cook enough chooks to share!
(*Our thanks to Esk Valley Winemaker, Gordon Russell, for sharing this with us!)
1/3 cup soy sauce
2 Tablespoons fresh lime juice
5 cloves smashed Garlic
2 teaspoons ground Cumin
1 teaspoon Cumin seed lightly toasted
1 teaspoon smoked Paprika
1/2 teaspoon dried Oregano
1 Tablespoon olive oil
1 whole Bostock  Organic chicken size 16 butterflied

To marinate chicken mix all of the above ingredients and then pour over your Butterflied Chicken and cover to refrigerate for 24 hours!

Heat your BBQ, oil the grill and add your chicken to cook meat side down first – cook for at least 30 minutes and baste every 5-10 minutes with the marinade…turn your chicken carefully to cook skin side down and baste the meaty side – cook another 15 minutes and then remove your chicken and let your chicken rest for another 20 minutes – cut into quarters and serve with lettuce wedges, dill mayo and grilled pumpkin drizzled with fresh lime juice.


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