Description
Spatchcocked Peruvian style chicken sounds fancy, but it’s quick and easy to make!
Ingredients
Chicken
1 whole chicken (3-4 pounds)
4 tablespoons room temperature butter
1 tablespoon huacatay
1 tablespoon aji panca
1 lime, zested
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Cilantro lime rice
1 cup brown or white rice
2 cups chicken stock
1 serrano, diced
1/4 cup finely diced cilantro
salt and pepper
Cilantro sauce
1 cup cilantro thick stems removed
2 jalapeños, seeded
2 green onions
1 clove of garlic
juice of 1 lime
1/8 cup olive oil
salt and papper
Instructions
- Remove chicken from package and rinse off under cold water. To spatchcock the chicken, place breast side down, on a plastic cutting board. Starting at the thigh-end of the bird, cut along both sides of backbone with sharp kitchen shears. Remove backbone. Flip over chicken and ope like a book. Push down on each side of breast with your hands to flatten. Transfer a baking sheet.
- Combine butter, huacatay, aji panca, salt, pepper, cumin, paprika, garlic powder and lime zest in a small bowl. Run your fingers under chicken skin and rub 2 tablespoons lime butter under skin. Reb remaining 2 tablespoons of lime butter on outside of chicken. Cover and place chicken in fridge for 2-12 hours.
- After chicken has marinated, preheat oven to 425 degrees.
- Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35-45 minutes.
- While chicken is cooking, prepare the rice according to package directions. When rice is cooked, add cilantro, serrano, and salt and pepper.
- Next, prepare the cilantro sauce. Add all ingredients to a high speed blender and blend on high about 2 minutes.
- Loosely cover with foil and let stand 10 minutes before cutting each chicken into 8 pieces. Serve chicken with rice and cilantro sauce. Enjoy!
Notes
Tip: Save the backbone for stock. Place in a freezer back and freeze for up 2-3 months until ready to use.
