This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
