Peruvian Grilled Chicken
From chuckieb 5 years ago
- 1 1/2 hours to make
- Serves 4
While visiting family in the Markham area, we ordered take out twice from a Peruvian restaurant. They served the most awesome roast chicken with a green sauce. When I got home, I surfed the net for a recipe that I could make that would replicate it. Read more This one from Epicurious is extremely close and very yummy! My jalopenos didn't have a lot of heat so I added a bit of homemade hot sauce. :) The recipe also came with a salad made with avocados and cucumber. Goes great with the chicken! See less
Ingredients
- 1 Roasting chicken shopping list
- 2 lemons shopping list
- FOR THE RUB: shopping list
- 3 garlic cloves, finely chopped shopping list
- 1 tbsp. ground cumin shopping list
- 1 tbsp. olive oil shopping list
- 1 tbsp. smoked paprika shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- 1/2 tsp. dried oregano shopping list
- 1 1/2 tsp. salt, divided or to taste shopping list
- FOR THE GREEN SAUCE shopping list
- 1 cup (packed) cilantro leaves with tender stems shopping list
- 1-2 med. jalapeños, coarsely chopped shopping list
- 1 garlic clove, finely chopped shopping list
- 1 tbsp olive oil shopping list
- 2 1/2 tsp. fresh lime juice shopping list
- 1/4 tsp. salt or to taste shopping list
- 1/3 cup mayonnaise shopping list
- FOR THE SALAD: shopping list
- 1 English cucumber, cubed shopping list
- 1 firm ripe avocado, cubed shopping list
- 3 green onions, thinly sliced shopping list
- 1 tbsp. plus 1 tsp. fresh lime juice shopping list
- 1 tbsp. oilive oil shopping list
- 3/4 tsp. salt or to taste shopping list
- 1/2 cup cilantro leaves with tender stems, coarsely chopped. shopping list
How to make it
- Roasting the chicken:
- Arrange rack in middle of oven, preheat to 400F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt and finely grated zest from 1 lemon in a medium bowl. Cut the zested lemon in quarters and set aside two of the quarters. Squeeze juice from one whole lemon and remaining 2 quarters to yield 2 tbsp. juice. Stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone, reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with the palms of your hands until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of the rinds.
- From both edges of the cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping tbsp. of the spice mixture under the skin (reserve remaining spice mixture), then season chicken all over with remain tsp. of slat. Transfer chicken, spread flat and skin side up, to a roasting pan or cookie sheet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or your meat thermometer pronounces it done.
- Transfer chicken to a cutting board and let rest 15 minutes.
- Make the green sauce:
- Puree cilantro, jalapeños, garlic, oil, lime juice and salt in a blender until combined. Add mayo and puree until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, green onions, lime juice, oil, salt and 1/2 cup cilantro in a large bowl.
- Carve the chicken and transfer to a platter. Serve with green sauce and salad alongside.
People Who Like This Dish 3
- clbacon Birmingham, AL
- mommyluvs2cook Santa Fe, TX
- LindaLMT Florida, Florida
- chuckieb Ottawa, CA
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