A spatchcock chicken is such a great hack for making a roast chicken in a fraction of the time. The chicken in this recipe has such a flavorful crispy crust with the juiciest inside paired with the goreous green verde sauce. It's a must make!
I served this with some classic rice pilaf but a potato, vegetable medley, salad or maybe even a creamy orzo would be great as well!
Peruvian Spatchcock Chicken with Creamy Verde Sauce
4 Servings | Cook time: 1 hour
Notes: The sauce here is what makes it. I tried to use only items you probably had on hand. Feel free to add extra herbs or spice if you prefer it hotter.
Ingredients:
Chicken:
1 spatchcocked chicken (~3 lbs)
1 tbsp olive oil
1/8 tsp cayenne pepper
1/2 tbsp paprika
2 cloves garlic, minced
3/4 tsp cumin
3/4 tsp salt
1/2 tsp pepper
Juice of 1 lime and zest
Creamy Verde Sauce:
1 cup fresh cilantro
1/2 cup fresh basil
2 tbsp plain greek yogurt
1 jalapeño, seeds and stems removed
1 clove garlic
1 tsp olive oil
1/4 tsp salt
Juice of 1 lime and zest
Directions:
Combine all of the chicken ingredients except the chicken in a large gallon bag. Add the chicken, toss to coat and marinate for 1-8 hours in the fridge.
Remove from fridge 30 min-1 hr prior to cooking.
Preheat oven to 425F. Line a baking sheet with foil and fit baking sheet with a wire rack. Arrange the chicken skin side up on the rack, tucking the wings under the breast.
Spoon any remaining marinade over the chicken.
Bake for 55-60 minutes or until the thigh has an internal temperature of 165F and the juices run clear.
Rest for 10 minutes.
While the chicken cooks, combine all of the verde sauce ingredients into a blender and blend until smooth.
Store in the fridge until ready to use.
Slice the chicken and serve with the verde sauce alongside a carb. I went with rice pilaf.
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