Sounds exotic does it not? I made this chicken before and when I wanted some protein for my weekday salad, I thought it would be good to revisit this recipe.
The marinade for the chicken is very smoky and pungent. You mix together garlic, smoked paprika, cumin, dried oregano, black pepper, lime zest/juice and oil.
This time the chicken is spatchcocked, backbone removed and laid out flat. I marinated the chicken overnight for better flavor permeation and yes, like before, it was left uncovered in the fridge like so.
I takes less time to cook when you have the chicken spatchcocked and it was done in 50 minutes (as compared to 1 hour 20 minutes).
There is a sauce that goes with the chicken. It's green and rather pungent on account of the herbs that go into it.
This time I made the sauce in a food processor instead of the blender, it wasn't as green as the one I made earlier. I did not have Italian basil (which I think that is the basil that is used in the recipe) and like before I substituted it with Vietnamese basil.
The sauce tasted much better with more lime juice as compared to a mere two teaspoons as mentioned in the recipe.
I like this roasted chicken very much and I think if I ever use this marinade again, it will be only with chicken legs as dread eating the breasts. It's definitely better to cook chicken using the parts that you enjoy.
Peruvian Roast Chicken
Recipe source : Adapted from Nom Nom Paleo
- 1 whole chicken, washed and pat dry
- 4 cloves garlic, finely minced (I used a garlic press)
- 4 tbsp olive oil
- 1 tbsp sea salt
- 1 tbsp freshly pounded black pepper
- 1 tbsp cumin powder
-1 tbsp smoked paprika
- 1 tsp dried oregano
- zest and juice of two limes
1. Cut off the back bone of the chicken.
2. Then make a cut at the cartilage of the breastbone to make it easy for you to press the chicken down flat.
3. Mix all the marinade ingredients together.
4. Then using your fingers, gently go under the chicken skin to separate it from the flesh to create a pocket (breast and thighs).
5. Rub the marinade under the skin and on the skin.
6. Leave the chicken in the fridge to marinate overnight.
7. The next day, take the chicken out to room temperature.
8. Place the chicken on a wire rack placed over a lined baking tray and roast at 180C for 50 minutes or until chicken is cooked through.
Aji Verde Sauce
Recipe source : Adapted fron Nom Nom Paleo
- 2 tbsp olive oil
- 3 cloves garlic, finely minced (I used a garlic press)
- 3 jalapenos, remove stem and seeds and slice
- 1 stalk spring onion, chopped
- 1/2 cup mayaonnaise
- a handful each of mint, basil and coriander
- juice from 2 limes
1. Place olive oil and minced garlic in a microwave proof bowl. Microwave for 30 seconds. Set aside.
2. Put the rest of the ingredients into a food processor and process until well combined. Then add the olive oil and garlic and process again until the mixture is smooth and creamy.
3. Store in a container in the fridge until ready to serve.