Peruvian Chicken
Spatchcocked and golden-skin Peruvian chicken marinates in vinegar and traditional spices and roasts in the oven in under an hour.
Equipment
- Small Bowl
- Meat Thermometer
Ingredients
- 3-4 pounds whole chicken, butterflied
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 4 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 5 cloves garlic, minced
- 1 tablespoon white vinegar, distilled
- 2 tablespoons olive oil
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 450°F (242°C). Then, line a rimmed baking sheet with a wire rack. Dry the chicken thoroughly with a cloth, and set it aside.
- Add cumin, paprika, salt, pepper, garlic, vinegar, and oil to a small bowl and stir to combine.
- Using a pastry brush, evenly distribute the mixture over the whole chicken.
- Place the chicken in the middle of the wire rack. Roast for 35 to 45 minutes until the chicken reaches an internal temperature of 165°F (73°C).
- Transfer the chicken to a cutting board and tent loosely with foil for 10 minutes.
- Break down the chicken and serve with serrano crema.
Notes
Adapted From:
- You'll find the original recipe and inspiration for this post in Kenji Lopez-Alt's book, The Food Lab.
- You don't need to butterfly the chicken the way we do, though it is far easier than it seems. Butterflying or spatchcocking a chicken is the best way to ensure the chicken cooks evenly. If you don't want to butterfly the chicken, leave it whole and adjust the cooking time to 55 minutes.
- If using a smaller chicken, the excess paste may build up on the chicken. If this happens, lightly brush the chicken with olive oil to serve.
Nutrition
Serving: 3 chicken pieces | Calories: 674 kcal | Carbohydrates: 2 g | Protein: 83 g | Fat: 35 g | Sodium: 1601 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!