The Grand Tour Story
The Grand Tour leaves Argentina behind and climbs the western edge of South America until the Pacific Ocean
meets the Andes. Lima buzzes from morning until midnight, the streets are alive with food, and on almost every
corner giant rotisserie ovens glow with rows of deep bronze chickens slowly turning over charcoal.
Welcome to Peru.
We arrive just before dinner, where queues are already forming outside a tiny neighbourhood pollería. The smell is
unforgettable—garlic, cumin, black pepper, lime and smoky herbs drifting into the evening air.
Our guide, Javier, watches another chicken spin slowly over the fire and smiles.
"Everybody thinks it's the rotisserie."
"It isn't."
"It's the marinade."
After the first bite, we stopped looking at the oven and started paying attention to the flavour.
You’ll Need
For the Chicken
2 whole chicken leg quarters, 2 tbsp vegetable oil, 4 cloves garlic, finely grated
2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp white wine vinegar
2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano
1 tsp garlic powder, 1 tsp sea salt, ½ tsp cracked black pepper
Peruvian Potato Wedges
500g potatoes, cut into thick wedges, 1 tbsp olive oil
1 tsp smoked paprika, ½ tsp garlic powder, Sea salt, Black pepper
Aji-Style Sauce
150g Greek yoghurt, 1 tbsp mayonnaise
1 garlic clove, finely grated, 1 tsp lime juice
1 tsp chopped coriander
½ tsp chilli flakes
Optional but dangerous
Grilled sweetcorn
Fresh avocado
Aji amarillo sauce
Cold Peruvian lager
Method
Preheat your air fryer to 190°C.
In a large bowl, whisk together the vegetable oil, garlic, lime juice, soy sauce, vinegar, smoked paprika, cumin,
oregano, garlic powder, sea salt and black pepper.
Score the chicken quarters in several places and coat thoroughly with the marinade.
Leave to marinate for at least 1 hour, or overnight for the fullest flavour.
Toss the potato wedges with the olive oil, smoked paprika, garlic powder, sea salt and black pepper.
Place the potatoes into the air fryer basket and cook for 8 minutes.
Add the chicken quarters skin-side down beside the potatoes.
Air fry for 15 minutes, then turn the chicken over.
Continue cooking for 15–18 minutes, until the skin is deeply golden, lightly charred and the chicken is cooked
through while the wedges are crisp.
Meanwhile, stir together the yoghurt, mayonnaise, garlic, lime juice, coriander and chilli flakes.
Serve the chicken over the potato wedges with the Aji-style sauce alongside.