Best 4 Peruvian Style Spatchcock Chicken With Creamy Cilantro Sauce Recipes

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Embark on a culinary adventure with this Peruvian-style spatchcock chicken recipe, a flavorful and succulent dish that will tantalize your taste buds. This recipe offers a unique twist on the classic spatchcock chicken, incorporating traditional Peruvian flavors and a creamy cilantro sauce that adds a burst of freshness and vibrancy. The spatchcock technique ensures even cooking and crispy skin, while the creamy cilantro sauce, made with fresh cilantro, sour cream, and a touch of lime juice, adds a delightful balance of richness and acidity. This article also includes recipes for a flavorful marinade, a zesty salsa criolla, and a refreshing avocado salad, providing you with a complete Peruvian-inspired meal that will impress your family and friends. Get ready to experience the authentic taste of Peru with this delectable spatchcock chicken and its accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN CHICKEN



Peruvian Chicken image

This flavorful Peruvian Chicken is marinated with aji amarillo, cumin, oregano, and more.

Provided by Joanne Ozug

Categories     Main Course

Time 2h

Number Of Ingredients 14

3.5 lb* whole chicken (spatchcock recommended**)
2 tbsp avocado oil (or olive oil)
2 tbsp aji amarillo paste***
1.5 tbsp lime juice
3 large garlic cloves (pressed or minced)
2 tsp kosher salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp freshly ground black pepper
cilantro lime rice
cilantro lime cauliflower rice
mexican rice
corn and avocado bean salad
mexican street corn salad with black beans

Steps:

  • While it's not required, I highly recommend you spatchcock the chicken. All this means is you cut the backbone out so it lays flat on the roasting pan. Spatchcock chicken cooks more evenly, more quickly, and is much easier to carve. My Spatchcock Chicken post shows you how do to this.
  • In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper.
  • Place the chicken on a sheet pan and pat the chicken dry with a paper towel. Then rub the marinade all over the chicken. Let sit at room temperature for one hour. Alternatively, you can marinate this up to 24 hours in advance in the fridge. Note: never leave meat out of the fridge for more than 2 hours.
  • 15 minutes before cooking, preheat the oven to 425F.
  • Roast the chicken for 40-45 minutes, basting the chicken in its own juices after 30 minutes, and again at 40 minutes. When the chicken is done, the breast should register at 160F when measured with a thermometer.
  • Let the chicken rest for 5-10 minutes after roasting, so the juices don't run out while carving. Enjoy!

Nutrition Facts : Calories 478 kcal, Carbohydrate 1 g, Protein 36 g, Fat 36 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PERUVIAN-STYLE ROAST CHICKEN WITH POTATOES



Peruvian-Style Roast Chicken with Potatoes image

Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck-you don't have to choose! All three components work in perfect harmony for this company-worthy winner of a roast chicken dinner.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h10m

Number Of Ingredients 12

1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 whole chicken (about 4 pounds)
5 tablespoons extra-virgin olive oil
4 cloves garlic, 3 finely grated, 1 chopped
2 1/2 pounds russet potatoes (about 4), peeled and cut crosswise into 3/4-inch rounds
1/2 cup packed fresh cilantro leaves, plus more for serving
1 jalapeño, stemmed, seeded, and chopped
1/2 cup mayonnaise
2 tablespoons fresh lime juice, plus wedges for serving

Steps:

  • Combine cumin, paprika, oregano, 1 tablespoon salt, and 1/2 teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast-side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hour (or refrigerate, covered, overnight).
  • Preheat oven to 425 degrees. In a saucepan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes. Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)
  • Scatter potatoes around chicken. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160 degrees, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
  • Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 teaspoon at a time.) Season with salt.
  • Carve chicken and arrange on platter with potatoes. Sprinkle with cilantro leaves and serve with cilantro sauce and lime wedges on the side.

PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE



Peruvian-Style Roast Chicken with Tangy Green Sauce image

This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.

Provided by Mindy Fox

Categories     Dinner     Peru     Chicken     Roast     Cilantro     Oregano     Garlic

Yield Serves 4

Number Of Ingredients 26

For the chicken:
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
2 lemons
1 (4-4 1/2-pound) whole chicken
For the green sauce:
1 cup (packed) cilantro leaves with tender stems
1-2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
For the salad:
1 English hothouse or 2 Persian cucumbers, cubed
1 firm-ripe avocado, cubed
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving

Steps:

  • Roast the chicken:
  • Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
  • Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
  • From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
  • Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
  • Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
  • Make the green sauce:
  • Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
  • Make the salad:
  • Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
  • Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
  • Do Ahead
  • Green sauce can be made 5 days ahead. Cover and chill.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE



Peruvian Roasted Chicken With Spicy Cilantro Sauce image

Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Categories     dinner, easy, weekday, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 24

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

  • For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  • Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
  • Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
  • Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  • While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  • Carve the chicken and serve with the sauce and lime wedges on the side.

Tips:

  • Use a good quality chicken. A free-range or organic chicken will have more flavor than a factory-farmed chicken.
  • Spatchcock the chicken. This will help the chicken cook more evenly and will make it easier to carve.
  • Marinate the chicken for at least 30 minutes. This will help the chicken to absorb the flavors of the marinade.
  • Roast the chicken at a high temperature. This will help the skin to crisp up and will keep the chicken from drying out.
  • Baste the chicken with the marinade or melted butter every 20 minutes. This will help to keep the chicken moist and flavorful.
  • Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken.
  • Serve the chicken with the creamy cilantro sauce. This sauce is a delicious complement to the chicken.

Conclusion:

Peruvian-style spatchcock chicken with creamy cilantro sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is flavorful and juicy, and the creamy cilantro sauce is a perfect complement. This dish is sure to please everyone at the table.

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