3 min read

For your Summer BBQ: Homemade Peruvian Roast Chicken with Spicy Green Dipping Sauce

This recipe is long long overdue.

And the fact is, if it wasn't for my amazon delivery recently it is unlikely it would've seen the light of day.

I am referring to the fact that that I can now finally buy the ever essential black mint Huacatay online. Hence, here and now of all times comes this incredibly flavorful chicken.

And of course as with most flavorful moist meats & smoky chile pastes, the marinade and overnight marinating in citrus etc. is key...all that food chemistry going to work, hammering away at the proteins as it sits.

The good news at the end of the 24 hours, you now have 3 options on how to cook the chook!

a) If you have a rotisserie spit, more power to you 'coz it's the way to go.

b) Broil (and yes only broil) it in the oven which is how I've done it for this pic.

c) Throw it on the grill. It is da bomb! Mr. Hubby threw it on the grill last night and oh boy!

So there!

You have all these options and with the yummy dipping sauce with cilantro, jalapenos and what not, you can't go wrong! So before summer bis us all adieu, go make this! Your tastebuds will thank me.

warmly,

Devaki

Recipe for

PERUVIAN STYLE ROAST CHICKEN

Shopping list – serves 4

1 qty (3-4 lbsp.) whole roasting chicken

3 tbs extra virgin olive oil

Juice of 2 limes or ¼ cup red wine vinegar

1-1/2 tbs garlic powder or granulated garlic (not garlic salt)

2 tbs Huacatay paste (black mint from Peru)

1 tbsp. Aji Pancha (smoked red chilly paste from Peru)

1 tbsp. Aji Amarillo (yellow chilly paste from Peru)

1 tbsp. roasted, ground cumin

2 tsp smoked paprika

2 tsp ground black pepper

1 tbs salt

Preparation: Overnight marinating recommended or minimum 6-8 hours

Marinade: In a food processor or blender capable of fine pastes, blend together all the above ingredients.

Chicken: Wash thoroughly, cut and discard excess fat around the cavity & the tail. Dry completely with paper towels and set aside.

With a wooden spoon, insert under the skin all around the chicken and loosen the skin. Thoroughly coat the chicken with the marinade rubbing generously under and oven the skin on all sides. Set aside overnight in the refrigerator in a zip-loc bag or a baking tray covered with cling wrap.

Set aside at room temperature, 1 hour before ready to roast.

Method:

Pre-heat oven to BROIL.

Remove the chicken from the marinade and reserve the excess marinade in a small saucepan with 1 tbs water. Warm the marinade through on medium heat for 2-3 minutes. Remove and set aside handy with a pastry brush.

With a a very sharp knife or kitchen shears, cut the marinade lengthwise and place the chicken halves on a 11" x 17" roasting pan lined with Aluminum foil.

Roast for the first 15 minutes skin side down, basting with the marinade. Flip the chicken over with tongs and then roast for another 20 minutes, basting every 10 minutes after.

The chicken should be done in 35-40 minutes.

Rest for 10 minutes before cutting and serving with the spicy green dipping sauce.

Cooks’ Tips: On a rotisserie spit, roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes. Enjoy!

Recipe for

Green Dipping Sauce

Shopping list

2-3 jalapeño chili peppers, roughly chopped,

1 cup fresh cilantro leaves,

4 cloves garlic, roughly chopped

1/2 cup mayonnaise, best quality such as Hellmann's

1/4 cup sour cream

fresh lime juice from 1 lime

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tbs olive oil

Method:

Combine all of the ingredients except the mayonnaise & sour cream in a blender or food processor and blend into a smooth sauce.

Whisk the mayonnaise & sour cream in a bowl. Add the cilantro paste and whisk until smooth. Taste and adjust seasonings. Cover and refrigerate until ready to serve.

Cook’s tip: The sauce will thicken as it sits.

#chicken #peruvian #grilling #bbq

For your Summer BBQ: Homemade Peruvian Roast Chicken with Spicy Green Dipping Sauce

This recipe is long long overdue.

And the fact is, if it wasn't for my amazon delivery recently it is unlikely it would've seen the light of day.

I am referring to the fact that that I can now finally buy the ever essential black mint Huacatay online. Hence, here and now of all times comes this incredibly flavorful chicken.

And of course as with most flavorful moist meats & smoky chile pastes, the marinade and overnight marinating in citrus etc. is key...all that food chemistry going to work, hammering away at the proteins as it sits.

The good news at the end of the 24 hours, you now have 3 options on how to cook the chook!

a) If you have a rotisserie spit, more power to you 'coz it's the way to go.

b) Broil (and yes only broil) it in the oven which is how I've done it for this pic.

c) Throw it on the grill. It is da bomb! Mr. Hubby threw it on the grill last night and oh boy!

So there!

You have all these options and with the yummy dipping sauce with cilantro, jalapenos and what not, you can't go wrong! So before summer bis us all adieu, go make this! Your tastebuds will thank me.

warmly,

Devaki

Recipe for

PERUVIAN STYLE ROAST CHICKEN

Shopping list – serves 4

1 qty (3-4 lbsp.) whole roasting chicken

3 tbs extra virgin olive oil

Juice of 2 limes or ¼ cup red wine vinegar

1-1/2 tbs garlic powder or granulated garlic (not garlic salt)

2 tbs Huacatay paste (black mint from Peru)

1 tbsp. Aji Pancha (smoked red chilly paste from Peru)

1 tbsp. Aji Amarillo (yellow chilly paste from Peru)

1 tbsp. roasted, ground cumin

2 tsp smoked paprika

2 tsp ground black pepper

1 tbs salt

Preparation: Overnight marinating recommended or minimum 6-8 hours

Marinade: In a food processor or blender capable of fine pastes, blend together all the above ingredients.

Chicken: Wash thoroughly, cut and discard excess fat around the cavity & the tail. Dry completely with paper towels and set aside.

With a wooden spoon, insert under the skin all around the chicken and loosen the skin. Thoroughly coat the chicken with the marinade rubbing generously under and oven the skin on all sides. Set aside overnight in the refrigerator in a zip-loc bag or a baking tray covered with cling wrap.

Set aside at room temperature, 1 hour before ready to roast.

Method:

Pre-heat oven to BROIL.

Remove the chicken from the marinade and reserve the excess marinade in a small saucepan with 1 tbs water. Warm the marinade through on medium heat for 2-3 minutes. Remove and set aside handy with a pastry brush.

With a a very sharp knife or kitchen shears, cut the marinade lengthwise and place the chicken halves on a 11" x 17" roasting pan lined with Aluminum foil.

Roast for the first 15 minutes skin side down, basting with the marinade. Flip the chicken over with tongs and then roast for another 20 minutes, basting every 10 minutes after.

The chicken should be done in 35-40 minutes.

Rest for 10 minutes before cutting and serving with the spicy green dipping sauce.

Cooks’ Tips: On a rotisserie spit, roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes. Enjoy!

Recipe for

Green Dipping Sauce

Shopping list

2-3 jalapeño chili peppers, roughly chopped,

1 cup fresh cilantro leaves,

4 cloves garlic, roughly chopped

1/2 cup mayonnaise, best quality such as Hellmann's

1/4 cup sour cream

fresh lime juice from 1 lime

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tbs olive oil

Method:

Combine all of the ingredients except the mayonnaise & sour cream in a blender or food processor and blend into a smooth sauce.

Whisk the mayonnaise & sour cream in a bowl. Add the cilantro paste and whisk until smooth. Taste and adjust seasonings. Cover and refrigerate until ready to serve.

Cook’s tip: The sauce will thicken as it sits.

#chicken #peruvian #grilling #bbq

Recent Posts

Comments