Pellet grills excel at consistency but produce a cleaner, lighter smoke, so the recipe adjusts for:

• More surface spice → better color + flavor penetration
• A two-stage smoke curve → maximizes visible smoke early
• A finishing crisp → compensates for pellet-grill humidity

Marinade

• 3 tbsp aji panca paste
• 1 tbsp aji amarillo (recommended)
• 6 cloves garlic, grated
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp Worcestershire
• 3 tbsp lime juice
• 1 tbsp apple cider vinegar
• 2 tbsp avocado oil

Beer-Can Aromatics

• ½ can lager or pilsner
• 2 garlic cloves
• 2 lime slices
• 1 sprig rosemary or huacatay

Pellet Grill Adjustments

Best Pellets for This Flavor Profile

Choose milder, sweeter woods:

• Cherry (best color for Peruvian chicken)
• Apple
• Hickory blend (for stronger smoke, but go light)

Avoid straight mesquite.

Two-Stage Smoke Curve

Pellet grills produce the most smoke at lower temps.

• Stage 1: 180–200°F "smoke mode" (45–60 minutes) — Boosts smoke absorption before skin starts drying.
• Stage 2: 275°F for crisping and even cooking — This is your main cook temp.
• Finish: 325°F for the last 10–15 minutes (optional but recommended) — Pellet grills benefit from this step to tighten the skin.

Cooking Method (Pellet Grill)

1. Prep the Bird

• Dry uncovered overnight
• Loosen skin
• Rub marinade under skin, over skin, into cavity
• Chill at least 4 hours, ideally overnight

2. Beer-Can Setup

Fill beer can with aromatics, seat the chicken vertically on a stand.

3. Into the Pellet Grill

Stage 1: Smoke Mode

• Temp: 180–200°F
• Time: 45–60 minutes
• Purpose: load smoke while surface moisture helps adherence.

Stage 2: Main Cook

• Increase grill to 275°F
• Cook until internal breast temp reaches 155–158°F
• Total time usually 2.25–3 hours depending on grill efficiency and bird size.

Stage 3: Crisp Finish

• Raise to 325°F
• Brush optional glaze:
  • 1 tbsp aji panca
  • 1 tbsp lime juice
  • 1 tbsp soy
  • 1 tbsp honey
• Let skin tighten + color deepen: 10–15 minutes
• Pull at 162–165°F breast, 175–180°F thigh

4. Rest

Rest 12–15 minutes. Pellet grills retain moisture well—don't skip this rest or you'll lose juices.

Serving Note

Pellet-grill birds can be extremely juicy due to gentle convection. Carve thick slices across the grain to maintain that juiciness.

Serve with:

• Aji Verde (green sauce)
• Crispy potatoes or fries
• Lime wedges
• Simple salad with bright acidity

Optional Pellet-Grill Pro Tuning

If You Want More Smoke Flavor

• Add a smoke tube with cherry or apple pellets.
• Keep stage 1 at 200°F for the full hour.
• Increase smoked paprika to 1.5 tsp.

If You Want Blistered, Rotisserie-Style Skin

After smoking to 150–155°F internal, → move to a 500°F gas grill for the final 5–6 minutes.

If You Want Competition Color

Add ½ tsp annatto paste (achiote) to the marinade for a red-gold tone.