This is a chicken recipe for all times. I have cooked this over and over again.
Ingredients:
1 chicken, backbone removed
Salt
Directions:
Using kitchen shears or a knife, remove the backbone from the chicken. Turn the chicken and flatten onto a sheet pan lined with parchment and a rack fitted on top. 100% of the skin should be facing up. Tuck the wing tips under the wings. The drumsticks should be turned inward. Sprinkle salt over the surface (both top and bottom) and place the chicken in the refrigerator for at least 30 mins, ideally overnight.
Preheat the oven or grill to 450°F. Remove the chicken from the fridge while the oven or grill is pre-heating to take the chill from the bird. Season the chicken liberally with the Peruvian Chicken Blend and drizzle with Pointe Coupee Pecan Oil. Rub to create a paste on the skin of the chicken. Place the chicken, skin side up, in the oven or on the grill and roast for 20-25 minutes, watching carefully so that the edges don't burn. Once the chicken is golden brown and the skin is starting to look crispy, reduce the heat to 325°F and continue to cook until the chicken is cooked throughout and a meat thermometer inserted into the meaty part of the thigh registers 165°F. The meat should be opaque white throughout with no visible pink and the juices should run clear when pierced.
Cilantro Cream Sauce
Ingredients:
1 bunch cilantro
1 medium jalapeños, rough chopped
1 garlic clove, rough chopped
1 Tbl Cilantro Lime Extra Virgin Olive Oil
2 1/2 tsp fresh lime juice
1/4 tsp kosher salt, plus more to taste
1/3 cup mayonnaise
Directions:
Place all ingredients in a blender. No need to pluck the cilantro leaves from the stems. We used all but 1/4 of the bottom of the stems. The tender part of the stems bring in big flavor and mild sweetness. For the jalapeno, we removed most of the seeds but left the membranes in tact. We wanted mild heat. If you want more heat, drop the jalapeno, seeds and all, in the blender. They'll get blitzed to smithereens and will add nice warmth.
Puree all ingredients in a blender until well combined and creamy. Taste and adjust with salt and lime juice. Serve with the Peruvian Spatchcock Chicken as a dipping sauce.