Peruvian Chicken

SaltySam

Ive seen a lot of posts lately about Peruvianish by Dizzy Pig.  I didn’t know what flavors that would entail, so I dug around on Pinterest a bit and found a Peruvian Chicken recipe from Epicurious.  Link below:
https://www.epicurious.com/recipes/food/views/peruvian-style-roast-chicken-with-tangy-green-sauce

It turned out pretty great.  I’d never roasted a chicken in a cast iron skillet in the Egg.  The recipe called for a basting every 20 minutes using pan juices, and I really liked the flavor.  I can’t say I’m looking forward to cleaning the pan here in a bit, but the leftover chicken will make it worthwhile. 

Plated with cilantro lime rice and black beans. I went with the good old Chipotle standby instead of the salad made with cucumbers and tomatoes the recipe called for.   I did make the sauce though.  It was bangin!

bgebrent

It’s great stuff and yours looks spot on.  Next time just go spatchcocked without the pan. Every bit as good and no clean up.  Nice cook.

caliking

The chix with that sauce does indeed sound good. 

And I’m with Brent... if you’re going to use a pan put some taters in it, so they cook/roast in the chix drippings. Otherwise, skip the pan and the cleanup

SaltySam

I am a HUGE fan of potatoes under roasted chicken.  I will totally do that next time. Thanks for the tip, fellas!