I was first introduced to Peruvian food while living in Maryland years ago. There were several Peruvian restaurants in the area from a casual neighborhood fast food Peruvian spot to more formal gourmet restaurants.
My son actually is the one who introduced us to this cuisine when on one of his visits from LA he brought home takeout for lunch from a nearby little Peruvian cafe.
This was my first taste of Lomo Saltado, a delicious stir fry of beef, onions, tomatoes, potatoes, and peppers with Peruvian spices. I immediately became a fan. Follow the link to a grilled version I posted on this blog years ago.
Another favorite Peruvian dish is their rotisserie chicken. There were several different places specializing in this wonderfully spicy, crispy-skinned chicken roasted on a spit. It was usually served with a couple of sauces, one of which was a spicy green sauce.
For our anniversary this past August my husband and I enjoyed a wondeful dinner at a Peruvian restaurant in nearby Paso Robles. It brought back many memories of this fantastic cuisine.
In fact, sometime after, with Peruvian chicken on my mind, I began looking for recipes online (not sure why it took me so long).
I found several… some roasted in the oven, others done on the grill, some with a whole chicken, others with a butterflied chicken or quarters, but all with a common thread of spices, including garlic, lime juice or vinegar, cumin, paprika, oregano, salt and pepper.
I decided to use our vertical roaster on the grill. If you are not familiar with this, it is a handy inexpensive gadget to have, and there are numerous ones available.. It can be used on the grill or in the oven, and is an ideal way to roast a whole chicken, resulting in more even cooking and crispier skin.
The flavors were definitely reminiscent of the Peruvian chicken we enjoyed way back when. I served it with a Peruvian cucumber/avocado salad. Recipe to come.
I will be making this chicken again for sure, maybe the next time my kids are all here!
Here’s the recipe…
Peruvian-Style Roast Chicken with Green Sauce
Peruvian-Style Roast Chicken with Green Sauce (adapted from Jennifer Segal, Once Upon a Chef. Green Sauce adapted from The Serious Eats Food Lab by Kenji Lopez-Alt)
Ingredients
For the Chicken
3 tablespoons extra virgin olive oil
¼ cup lime juice, from 2 limes
4 to 5 garlic cloves, roughly chopped
1 tablespoon kosher salt
1 teaspoon regular paprika
1 teaspoon smoked paprika
1 teaspoon black pepper
1 generous tablespoon ground cumin
1 teaspoon dried oregano
2 teaspoons sugar
4 pound whole chicken
For the Green Sauce
1 to 2 jalapeno peppers, seeded, roughly chopped
1 cup fresh cilantro leaves
2 gloves garlic, roughly chopped
½ cup good mayonnaise
¼ cup sour cream
1 tablespoon fresh lime juice
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
For the Chicken
Combine all ingredients except the chicken in a blender or mini food processor, and blend until smooth.
Remove the giblets from inside the chicken and pat the outside dry with paper towels, place in a bowl, breast side up with the legs facing you.
Using your fingers, gently loosen the skin from the flesh over the breast and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird).
Spoon about 2/3 the marinade evenly underneath the skin, and spread the remaining 1/3 evenly over the skin.
Marinate in the refrigerator for at least 6 hours, but preferably overnight.
If making in the oven…
Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees.
Spray a rack (preferably a v-shape) with non-stick cooking spray. Place the chicken on top.
Tie the legs together with kitchen twine
Roast for 20 minutes until the skin is golden.
Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh.
If it browns too quickly, cover loosely with foil.
When done, tent the chicken and let it rest for 20 minutes. Tilt the chicken over the pan to release the juices, then transfer to a cutting board.
Carve the chicken and serve with green sauce.
If cooking on a gas grill…
Pat the chicken somewhat dry, and release any liquid from the cavity before placing on a vertical roaster.
Place in a preheated 425 degree gas grill on indirect heat with lid closed and cook for 20 minutes.
Lower heat to 375 degrees, and continue cooking , until done, checking occasionally to adjust temperature for about and hour, or until nicely browned and juices run clear when cut between leg and thigh.
When done remove to a cutting board, and tent with foil. Let rest for 20 minutes.
Carve and serve with green sauce.
For the Green Sauce
Combine all the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce.
With the motor running, open lid and slowly drizzle in olive oil.
It will seem runny, but will thicken as it sits.
Transfer sauce to a bowl, cover and refrigerate until ready to serve.
Note:It makes a good amount of sauce. The extra sauce can be used as a salad dressing, slathered over grilled corn, or even as a dip.
