Peruvian chicken update

Sorry, no pictures. Should have taken some, though, as it was a glorious sight on the grill's rotisserie. And holy o'golden was it wonderful. I mean, really really wonderful. I think the 20 hour marinade was key. I wonder if we could inject the rub into the chicken? Honestly, though, we didn't actually need to do that as it had good flavor all the way through and the rotisserie made it really (I hate this word, but it's true) moist and juicy. The skin was, of course, the best part, as skin always is.

And the chicken went really nicely with the cilantro rice. When I do the rice again, though, I think I'll cut back just a smidge on the lime. I tripled the recipe (for at least 3 cups of rice) and I think I could double the recipe for 3 cups of rice.

Plus, we made summer beer: rosemary lemonade, vodka, Corona light, and rosemary simple syrup (over ice). Sound weird? Maybe, but it's delicious.

Overall, a stunning meal. We will a) absolutely make this again and b) use our rotisserie on the grill more often.

Oh, also, I wasn't a huge fan of the dipping sauce. It wasn't bad and, as Lisa mentioned, it would probably be a good veggie dip, but it didn't really enhance the chicken much, nor was it needed. I'd skip it.

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. 

Moroccan Chicken

I've posted Lisa T's Moroccan chicken recipe earlier. Here's a not-very-good picture of the chicken on jasmine rice. So freaking good.

Lisa T's Moroccan Chicken

I don't know where my friend Lisa got this recipe, so I can only credit her. It is SO good, though. It's also really good (maybe better?) cold. I've been making big batches and eating it for a few days. Probably would make for a good sandwich, too.

spice mixture
3 cloves garlic, minced
2 T extra virgin olive oil
1 1/2 t cumin
1 t ground ginger
1 t coarse salt
1/2 t turmeric
1/2 t paprika
1/4 t cinnamon
freshly ground black pepper to taste

3 large boneless skinless chicken breasts, cut into strips (or can use 4 chicken legs, rinsed well, patted dry, drumsticks and thighs separated)
1 lemon
1 cup Greek olives, mixed green and black, pitted and sliced
10 dried dates, halved lengthwise (I've used dates, apricots, dried cranberries, whatever dried fruits around--all good)

1. combine all spice mix ingredients in large bowl, add chicken and coat well. Cover loosely and let stand at least 1 hour in refrigerator. (I like to let it sit at least 2 hours.)
2. Place deep heavy skillet over medium heat and add chicken skin side down (I just dump the whole thing in there so that there's some olive oil and more of the seasoning). Cover, cook 8-10 mins
3. Turn chicken over, squeeze 1/2 fresh lemon over chicken. Add olives and dates. Cover and cook 8ish more mins, or until no longer pink. Add a small amount of water if too dry.  


Serve over jasmine or basmati rice, or just eat as is. 

Damn Tasty Chicken Sandwich

Hi Braden! (I figure it's just you and me on here, so when I post, I'm generally thinking of you.) So I made a panini on my George Foreman grill tonight (yes, I own a George Foreman grill and I'm not ashamed to admit it) and while it's hardly revolutionary, it's definitely delicious, so I thought I'd tell you about it.

I sauteed some sliced mushrooms in a little bit of butter and garlic salt. I thought about onions, but thought it would be too much and maybe too messy because this sandwich gets messy as is, but I'm pro-sauteed onion, so next time, maybe onions.

Anyway, I took two thin but broad slices of good crusty olive oil and rosemary bread, lightly buttered one side of each, and threw them on the Foreman (at 375) butter side down, just for about a minute until they got a little toasty and took them off. Then I sprinkled some Famous Dave's wing spice on both sides of a thawed boneless skinless chicken breast. (You could use any cajun spice for this. I like Famous Dave's spices, though.) I grilled that on one side of the Foreman. Once that was done, I put a piece of pepper jack cheese on one slice of bread, put the chicken on top of the cheese, put the sauteed mushrooms on top of the chicken, then another piece of pepperjack on top of the mushrooms, then the other slice of bread. Then I put the whole sandwich on the other side of the Foreman til the cheese was melty.

And I know, you think it's done. You think, that sounds like a damn tasty chicken sandwich. And it would be. But then I take the sandwich off the Foreman and take the top piece of bread off (to which is stuck mushrooms and cheese) and pour two spoonfuls of buffalo sauce onto the chicken. Then I put that top piece back on, cut that sucker in half, and smile like an idiot because this, my friend, this is a DAMN tasty chicken sandwich.

Man Salad, Version 1

There's not much prep for this salad. Just throw it all together and mix. Just leave out whatever you don't have / don't like. 

Ingredients:

Chicken (I like to pull the meat off half a breast and go with that)

Dried Cranberries

Pine Nuts

Feta Cheese

Banana Peppers / Pepperoncini Peppers

Chunks of Bacon

half a bag of salad greens

Good Olive Oil

A splash of vinegar

Salt + Pepper

I like to get all the main ingredients in a bowl and then put the salt and pepper on top. Then I drizzle the olive oil and vinegar over the top while tossing it around with tongs. I also like a little bit of the juice from the canned peppers splashed in there. It's good with a slice of my grilled bread.