FROM 30/10'S KITCHEN...

Peruvian Spatchcock Chicken

(Pollo a la Brasa)

RECIPE SUMMARY

 

Peruvian Spatchcock Chicken (Pollo a la Brasa)

Makes 6-8 servings: 1 personal serving of Meat (for most accurate measurement, weigh cooked meat without bone reducing your personal serving size by 1 Oz)

Green  Sauce

Makes 4 servings: 1 tablespoon dairy, ½ tablespoon oil

 

INGREDIENTS

Chicken
 1 whole Chicken
 2 cloves of Garlic
 ¼ cup Tamari
 2 tablespoons Lime Juice
 ½ tablespoon Paprika
 ½ tablespoon Oregano
 ½ tablespoon Cumin
Green Sauce
 1 cup Cilantro
 4 tablespoons Reduced fat Feta Cheese
 2 tablespoons Avocado Oil
 2 tablespoons Lime Juice
 1 Jalapeno
 Pinch of Sea Salt
 Pinch of Pepper

 

DIRECTIONS

1

In a blender or food processor combine the garlic, tamari, lime juice, paprika, oregano and cumin. Once they are blended set them aside.

2

Place the whole chicken on a cutting board and use a sharp knife to cut through and then score the skin on each leg bone. Gently tug the skin off the entire chicken to create skinless chicken ready for cooking.

3

Flip the chicken so it is breast side down and using a pair of sturdy kitchen shears cut through the ribs to remove the spine. Flip the chicken back over and press firmly on the center of the breast bone to flatten the chicken out.

4

Place the whole chicken in a shallow dish and coat with the reserved blended sauce, covering the chicken completely. Cover with plastic wrap and let sit for 2 hours – overnight in the fridge.

5

While the chicken is marinating, prepare the Green Sauce by placing the cilantro, reduced fat feta cheese, avocado oil, lime juice, jalapeno, sea salt and pepper in a blender and puree until smooth. Set aside in the fridge until the chicken is ready to serve.

For the Grill
7

Once the chicken is marinated, heat the grill to medium high (about 400ºF) Place the chicken on the grill breast side up and cook for 15-18 minutes. Flip the chicken and cook for another 15-18 minutes or until the temperature of the chicken breast reaches 165ºF and the temperature of the chicken thigh is 175ºF.

8

Remove the chicken from the grill and let it rest for 5 – 10 minutes. Slice the chicken and serve with the green sauce.

For the Oven
10

Heat the oven to 450ºF and place the chicken breast side up on a roasting pan. Place the pan on the middle rack of the oven and cook for 40-60 minutes or until the chicken breast reaches 165ºF and the temperature of the chicken thigh is 175ºF.

11

Remove the chicken from the oven and let it rest for 5 – 10 minutes. Slice the chicken and serve your personal portion with the green sauce.

 

Ingredients

Chicken
 1 whole Chicken
 2 cloves of Garlic
 ¼ cup Tamari
 2 tablespoons Lime Juice
 ½ tablespoon Paprika
 ½ tablespoon Oregano
 ½ tablespoon Cumin
Green Sauce
 1 cup Cilantro
 4 tablespoons Reduced fat Feta Cheese
 2 tablespoons Avocado Oil
 2 tablespoons Lime Juice
 1 Jalapeno
 Pinch of Sea Salt
 Pinch of Pepper

Directions

1

In a blender or food processor combine the garlic, tamari, lime juice, paprika, oregano and cumin. Once they are blended set them aside.

2

Place the whole chicken on a cutting board and use a sharp knife to cut through and then score the skin on each leg bone. Gently tug the skin off the entire chicken to create skinless chicken ready for cooking.

3

Flip the chicken so it is breast side down and using a pair of sturdy kitchen shears cut through the ribs to remove the spine. Flip the chicken back over and press firmly on the center of the breast bone to flatten the chicken out.

4

Place the whole chicken in a shallow dish and coat with the reserved blended sauce, covering the chicken completely. Cover with plastic wrap and let sit for 2 hours – overnight in the fridge.

5

While the chicken is marinating, prepare the Green Sauce by placing the cilantro, reduced fat feta cheese, avocado oil, lime juice, jalapeno, sea salt and pepper in a blender and puree until smooth. Set aside in the fridge until the chicken is ready to serve.

For the Grill
7

Once the chicken is marinated, heat the grill to medium high (about 400ºF) Place the chicken on the grill breast side up and cook for 15-18 minutes. Flip the chicken and cook for another 15-18 minutes or until the temperature of the chicken breast reaches 165ºF and the temperature of the chicken thigh is 175ºF.

8

Remove the chicken from the grill and let it rest for 5 – 10 minutes. Slice the chicken and serve with the green sauce.

For the Oven
10

Heat the oven to 450ºF and place the chicken breast side up on a roasting pan. Place the pan on the middle rack of the oven and cook for 40-60 minutes or until the chicken breast reaches 165ºF and the temperature of the chicken thigh is 175ºF.

11

Remove the chicken from the oven and let it rest for 5 – 10 minutes. Slice the chicken and serve your personal portion with the green sauce.

Peruvian Spatchcock Chicken

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