robert-r
is Blowin Smoke!
This is the second time I've cooked this & it's has to be one of our all time favorite chicken recipes. Rotisserie, of course!
Dissolved 1/2 cup K salt in 2 quarts cold water, added a whole chicken & put it in the fridge for 6 hours.
Made a wet rub. Player lineup:
Ground 4 cloves garlic & 2 tsp K salt to a paste.
Added 2 tbs smoked paprika, 1 tbs ground cumin, 1 1/2 tsp ground black pepper, 1 tbs aji amarillo paste, 2 tsp huacatay paste, the juice of 1 lime & 2 tbs evoo.
Drained & patted the bird dry. Put some of the rub under the skin of the breast & thighs & slathered the rest on the outside of the chicken.
Trussed, spitted & into the 14.5 for a ride at 400* over Weber briqs & a big chunk of cherry.
While the chicken was cooking, made the green sauce. Player lineup:
Rough chopped 2 cloves garlic, 2 green onions, 2 jalapenos (stemmed & seeded) & put them in a blender.
Added the juice if 1 lime, 1/2 cup chopped cilantro leaves (which didn't make it to the photo op), 3/4 cup mayo, 1/4 cup sour cream, 1 tbs aji amarillo paste & 2 tsp huacatay paste. Blended until smooth & seasoned w k salt & ground black pepper.
Pulled the bird when the breast measured 170* & let it rest 10 minutes.
Time to eat!
The chicken was moist & tender, great flavor from the rub & the green sauce is just super.
Wifey loves this!!! It's spicy, but not tear your head off.
fwiw - the aji amarillo paste was ez to find local at the Mexican supermarkets.
The huacatay paste was another story - ended up ordering from Amazon. It's pricey.
After it arrived, found Goya brand at Walmart for 1/4 the cost + $6 shipping.
This is a Steve Raichlen recipe.
Dissolved 1/2 cup K salt in 2 quarts cold water, added a whole chicken & put it in the fridge for 6 hours.
Made a wet rub. Player lineup:
Ground 4 cloves garlic & 2 tsp K salt to a paste.
Added 2 tbs smoked paprika, 1 tbs ground cumin, 1 1/2 tsp ground black pepper, 1 tbs aji amarillo paste, 2 tsp huacatay paste, the juice of 1 lime & 2 tbs evoo.
Drained & patted the bird dry. Put some of the rub under the skin of the breast & thighs & slathered the rest on the outside of the chicken.
Trussed, spitted & into the 14.5 for a ride at 400* over Weber briqs & a big chunk of cherry.
While the chicken was cooking, made the green sauce. Player lineup:
Rough chopped 2 cloves garlic, 2 green onions, 2 jalapenos (stemmed & seeded) & put them in a blender.
Added the juice if 1 lime, 1/2 cup chopped cilantro leaves (which didn't make it to the photo op), 3/4 cup mayo, 1/4 cup sour cream, 1 tbs aji amarillo paste & 2 tsp huacatay paste. Blended until smooth & seasoned w k salt & ground black pepper.
Pulled the bird when the breast measured 170* & let it rest 10 minutes.
Time to eat!
The chicken was moist & tender, great flavor from the rub & the green sauce is just super.
Wifey loves this!!! It's spicy, but not tear your head off.
fwiw - the aji amarillo paste was ez to find local at the Mexican supermarkets.
The huacatay paste was another story - ended up ordering from Amazon. It's pricey.
After it arrived, found Goya brand at Walmart for 1/4 the cost + $6 shipping.
This is a Steve Raichlen recipe.
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