Peruvian chicken recipe

We still haven't technically tried the Peruvian chicken recipe. I did, however, make the rub for the chicken so I'm posting a quick picture of the rubbed chicken, as well as the recipe.

Messy? Sure. Something a smidge dirty looking about this picture? Kinda. Fun anyway? For totes.













Here's the recipe, ala Cooks Illustrated.

Peruvian Chicken with Garlic and Lime
Combine in a food processor or blender until paste forms, 10-20 seconds.

• 3 Tbsp extra-virgin olive oil
• 1/4 C. lightly packed fresh mint leaves
• 2 Tbsp kosher salt
• 6 medium garlic cloves, peeled & roughly chopped
• 1 Tbsp ground black pepper
• 1 Tbsp ground cumin
• 1 Tbsp sugar
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 2 tsp finely grated zest and 1/4 C. juice from 2 limes
• 1 tsp minced habanero chile

Using fingers or handle of wooden spoon, carefully loosen skin over thighs and breast of a 3.54 lb whole chicken. Rub 1/2 of paste beneath skin of chicken. Spread rest on entire exterior. Tuck wingtips underneath chicken. Place in gallon-sized zipper-lock bag and refrigerate for 6-24 hours. 

The rest of the recipe calls for roasting the chicken b/c the authors wanted an alternative to rotisserie. We're trying it on the rotisserie on our grill. But here's the roasting recipe. You'll either need a vertical roaster or a half empty beer can sprayed on the outside with cooking spray.

2. Adjust oven rack to lowest position & heat oven to 325 degrees. Place vertical roaster on rimmed baking sheet. Slide chicken onto vertical roaster so chicken stands upright and breast is perpendicular to bottom of pan. Roast until skin just begins to turn golden and instant-read thermometer inserted into thickest part of breast registers 140 degrees, 45-55 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

3. When oven in heated to 500 degrees, place 1 C. water in bottom of pan and return pan to oven. Roast until entire skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, about 20 minutes (replenish water as necessary to keep pan from smoking), rotating bird 180 degrees halfway through cooking. 

4. Carefully remove chicken from oven and let rest, still on vertical roaster, 20 minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto platter or cutting board. Carve chicken and serve, passing Spicy Mayonnaise separately.

Spicy Mayonnaise? Here you go

Process in food processor until finely chopped, about 5 seconds. 

• 1 large egg
• 2 Tbsp water
• 1 Tbsp minced onion
• 1 Tbsp juice from 1 lime
• 1 Tbsp minced fresh cilantro
• 1 Tbsp canned pickled jalapeno, minced
• 1 medium garlic clove, minced or pressed through garlic press
• 1 tsp yellow mustard
• 1/2 tsp kosher salt

Wish machine running, slowly drizzle in 1 C. vegetable oil in steady stream until mayonnaise-like consistency is reached, scraping bowl down as necessary.