It seems like Peruvian chicken is all the rage now days. There’s a ton of bloggers out there posting recipes. To be honest, I’ve never eaten authentic Peruvian chicken. I’m a bit hesitant to stop by my local chicken rotisserie shop as I can’t easily verify any as gluten free. Years ago in London, Nando’s Peri Peri chicken was the hip cool new quick service restaurant. My classmates and I would frequent it often as we could find fresh healthy food at a reasonable budget (ie. college budget). I’ve not been to a Nando’s Peri Peri since going gluten free but I did love to find them in the USA after so many years of pining for delicious chicken in London. I do recognize that I’m talking about two different types of chicken rubs Peri Peri being a portugese african pepper based rub while peruvian style
Because of my love of Nado’s and roast chicken, I decided to investigate this peruvian chicken phenomenon myself. Could this rub truly make my roasted chicken even more delicious? Well as I write this with a chicken roasting in the oven my mouth is drooling, so yes it can. I have to admit that the combination of cumin, paprika, vinegar, and garlic gives the chicken such a depth of flavor that makes me want another bite. Please don’t throw out the skin on this one-that’s where all the crispy bits of rub are hiding! I’m going have to work hard to not devour half of this freshly roasted chicken by myself.
I do love making things at home that recreate restaurant recipes so this roasted chicken is perfect for that reason. It’s also nice to control the ingredients. I like knowing there’s no preservatives swimming about. Finally, there’s guaranteeing that it’s gluten free. Recreating a dish that I’m apprehensive eating out makes it easier So I’ve cobbled together my own recipe for Peruvian chicken which follows in the vine of several magazines and blogs. As I’ve said I can’t say it’s authentic or how it compares to a peruvian chicken rotisserie shop but I think it’s delicious. This summer I’ll certainly test it out on our grill’s rotisserie but for now I’m happy to roast it in a super hot oven in my favorite Staub braiser. Happy eating!
- 3 1/2-4 lb organic whole chicken
- 2 tbsp ground cumin
- 2 tbsp ground paprika
- 5 garlic cloves, minced
- 1 tsp ground black pepper
- 4 tsp kosher salt
- 2 tbsp olive oil (+ 1 tbsp for pan)
- 2 tbsp white vinegar
- Spatchcock your chicken (so that the backbone is cut out and you can lay the chicken flat in a pan)
- Place the chicken in a large bowl and set aside.
- Mix together the next seven ingredients in a small bowl, they will form a thick paste. Set it aside.
- Take a tooth pick and poke holes all over the chicken.
- Then take a teaspoon full of the marinade paste and start spreading it all over the chicken in the bowl.
- Gently lift the skin off the breasts and thighs of the chicken and put a teaspoon full of marinade under the skin in each of these four pockets.
- Keep using teaspoonfuls until the bird is covered in marinade-even the now opened interior of the bird.
- Cover with saran wrap and let sit in the refrigerator for an hour.
- Meanwhile, preheat the oven to 500 degrees with an oven rack set in the lower third of the oven.
- Add the final tablespoon of olive oil to a shallow braising pan.
- When an hour has passed, place the marinated bird into the braising pan.
- Place chicken on the rack in the lower third of the oven and set a timer for 25 minutes.
- Rotate bird and cook for another 20-35 mins until the temperature of the breast reaches 160 degrees. I found that it took at least 50 mins total in my oven.
- Let bird rest on the counter and then carve and serve.