Looking for a dinner recipe that is dressed to impress? Then you are going to have to learn to spatchcock a chicken, or get lucky and buy one already prepared that way. The word itself may sound strange, but it is good for an aspiring cook to try new things, and if you take the time to perfect your technique, your baked or grilled chicken will never be dry again.
Chicken breasts have a tendency to become parched if you are baking an entire bird, while the legs come out crispy as ever, then along comes spatchcocking, simply put – butterflying, to save the day. By cutting out the backbone of the chicken with your trusty poultry shears and flattening it by means of pressing firmly down on the chicken’s breastbone (skin side up and pressing until it cracks) you will be able to expose the bony legs to a more intense heat, helping them to cook at a similar rate as the breasts. A little more work at the beginning to be sure, however it will result in a much faster cooking time than a conventional roast and the skin will be crispier too. Remember to bathe the chicken in the marinade for a minimum of 2 hours, if you can manage to wait 12 hours till baking, take the challenge and enjoy the long awaited feast.
Grilled chicken goes best with a side of veggies, for instance you could pair it with some simple herb-seasoned carrots, even using some spices from the marinade. We also suggest a quick to cook and prepare side dish of garlic green beans, not to overpower the Peruvian spices.
Peruvian-Style Grilled Chicken Recipe
Protein: 41g / %
Carbs: 9g / %
Fat: 34g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 whole chicken, spatchcocked
- 5 garlic cloves, minced
- 1/2 onion, minced
- 2 tbsp. paprika
- 2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/4 cup olive oil
- 1/3 cup coconut aminos
- 2 tbsp. fresh lime juice
- Sea salt and freshly ground black pepper
- In a bowl combine the garlic, onion, paprika, cumin, dried oregano, olive oil, coconut aminos, lime juice, and season to taste with salt and pepper.
- Brush the chicken with the marinade, making sure it is well covered.
- Let the chicken marinate 2 to 12 hours in the refrigerator.
- Preheat grill to medium heat.
- Place chicken on grill skin side up, and cook 35 to 40 minutes covered.
- Turn chicken over and grill another 8 to 10 minutes, or until skin is nicely browned.
- Let the chicken rest, and carve before serving.