Peruvian Chicken

This is the best chicken you can put in your mouth outside of perfect skillet fried chicken.  DSCN1265[1]
(Adapted from America’s Test Kitchen)
  • 3tablespoons veg oil
  • 1/4cup lightly packed fresh mint leaves
  • 2tablespoons kosher salt
  • 6medium garlic cloves, peeled and roughly chopped
  • 1tablespoon ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon sugar
  • 2teaspoons smoked paprika
  • 1tablespoon Montreal Steak seasoning(I like the Weber)
  • 2teaspoons dried oregano and I use some fresh too
  • 2teaspoons finely grated zest and 1/4 cup juice from 2 limes
  • Couple healthy squirts of Sriracha
  • 1(3 1/2-to 4-pound) whole chicken

Put all ingredients but chicken in a blender and make a paste.  Rub 1/2 under skin of the chicken and 1/2 outside.  Put chicken in 1 gallon zip top bag and refrigerate for at least 24 hours.

I roasted the chicken on my rotisserie for 1.5 hours at 350° until thigh read 160° on my gas grill.  Increase the temp towards to end to insure you have beautiful golden brown fat rendered skin.

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