I love Peruvian chicken. You know it -- the kind that makes you want to keep licking the bones just to be sure you got every bit of flavor and meat. It's garlicky and herby and just so good. This marinade recipe is based on a one I found from America's Test Kitchen. It smells great and you could even reserve some as use it as a dipping sauce for the cooked bird or as a salad dressing. I usually make a double batch!
This roasting method is the same one used by Barbara Kafka -- high heat. It smokes up a bit so put on that exhaust fan and get ready for one of the best chickens you've ever made.
|Peruvian Style Roasted Chicken -- Ready to Eat!|
Peruvian Style Roasted Chicken
1 3-4 lb chicken (I have done this whole or with parts)
1 tbsp olive oil
1/4 cup packed fresh mint leaves
2 tbsp salt
6-8 garlic cloves, peeled
1/2 tbsp ground black pepper
1 tbsp cumin
2 tsp smoked paprika
2 tsp dried oregano
Juice and zest from 2 limes
1 tsp minced habanero pepper (optional!)
Put all of the marinade ingredients into a blender and process until smooth. Rub the chicken with the paste so that it's all covered nicely, being sure to get under the skin all around (especially since you won't be eating the skin if you're on IP). Refrigerate overnight (up to 24 hours).
Heat oven to 500 degrees (450 for convection bake). Place chicken on a roasting pan and put in the center of the oven. After 10 minutes, move it a bit to be sure it doesn't stick. Cook for 50-60 minutes until a thermometer reads 165 on the thickest part of breast (175 for dark meat). You don't need to do anything to it while it's cooking!
Once done, slice up and eat! The juices in the pan can be made into a sauce, but be sure to skim the fat off first!