Chicken marinade.

Bozzie · Oct 4, 2020

Who's got a good one..tired of the ones I've been doing over the long 6 months of eating home mostly.\Going for an overnight soak.

TheFalls · Oct 4, 2020

Ive been in good shape for 25 years...I just drink too much alcohol now....and used to mostly chicken breast prep weekly.
I’m only doing push-ups and sit-ups and running daily during the China virus.

But unless you plan on marinating for two ish+ days...you need acidity to penetrate that chicken.
Juice/Italian dressing are good starter bases.

Bozzie · Oct 4, 2020

<header style="box-sizing: border-box; outline: 0px; position: relative;">Went way off the board but thanks for the idea way easier than this deal..like a drink now and now as well..Still running and carrying my bag golfing, the Covid hasn't been great from a workout perspective for sure. Thanks falls.

Peruvian Roasted Chicken With Spicy Cilantro Sauce

By Melissa Clark

YIELD4 servings
TIME50 minutes plus marinating time

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Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Times

Latin American, Poultry, Aji Amarillo Paste, Chicken, Cilantro, Lime Juice, Dinner, Easy, Weekday, Main Course
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2,190 ratings

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</section><section class="recipe-ingredients-wrap" style="box-sizing: border-box; outline: 0px; margin-bottom: 0px; float: left; padding-right: 1em; width: 323.15625px;">INGREDIENTS

FOR THE CHICKEN:

6
garlic cloves, finely grated or minced
3
tablespoons soy sauce
1
tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1
tablespoon lime juice
1
teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1
teaspoon Dijon mustard
1
teaspoon ground cumin
1
teaspoon freshly ground black pepper
½
teaspoon fine sea salt
1
(3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed

FOR THE SAUCE:

1
cup cilantro leaves and tender stems
3 to 4
jalapeños, seeded and diced
¼
cup/1 ounce crumbled feta cheese
1
garlic clove, chopped
1 ½
tablespoons lime juice, more to taste
2
teaspoons chopped fresh oregano or basil
¾
teaspoon fine sea salt, more to taste
½
teaspoon Dijon mustard
½
tablespoon aji amarillo or other chile paste (see headnote)
½
teaspoon honey
½
teaspoon ground cumin
½
cup extra-virgin olive oil
Lime wedges, for garnish

<button class="nytc---grocerylist---addToGroceryListButton" type="button" style="outline: 0px; -webkit-appearance: none; border-top-left-radius: 3px; border-top-right-radius: 3px; border-bottom-right-radius: 3px; border-bottom-left-radius: 3px; color: rgb(34, 34, 34); background-color: rgb(255, 255, 255); border: 1px solid rgb(34, 34, 34); cursor: pointer; font-family: nyt-franklin, Arial, Helvetica, sans-serif; font-size: 1.5rem; margin-left: 2px; padding: 10.5px 10px; width: auto;">Add to Your Grocery List</button>

Ingredient Substitution Guide

</section><section class="recipe-steps-wrap" style="box-sizing: border-box; outline: 0px; margin: 0px; float: right; width: 626.3125px;">PREPARATION

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

Tip

To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

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Michelangelo · Oct 4, 2020

Hey, I'm hungry. You've got two chickens there. Could you send the extra one over here? I'll pick up the Uber tab.

Those suckers look tremendous.

Gotta tell us all how those Peruvian beauties turn out.

seldomseen · Oct 4, 2020

If you're into spicier foods blackened is a quick and easy way to cook chicken.

Bozzie · Oct 5, 2020

Michelangelo said:
Hey, I'm hungry. You've got two chickens there. Could you send the extra one over here? I'll pick up the Uber tab.

Those suckers look tremendous.

Gotta tell us all how those Peruvian beauties turn out.

I'm excited..have a few friends coming by tonight for MNF/ Spatchcocked 2 birds and I'm going to grill them.
Sauce is killer..Hopefully you had a good weekend in the NFL MCA

Bozzie · Oct 5, 2020

seldomseen said:
If you're into spicier foods blackened is a quick and easy way to cook chicken.

I'm in, spice is good with me..what do you do?

MAGAking1 · Oct 5, 2020

Bozzie said:
I'm excited..have a few friends coming by tonight for MNF/ Spatchcocked 2 birds and I'm going to grill them.
Sauce is killer..Hopefully you had a good weekend in the NFL MCA

Taking a break from the soy, chump?

seldomseen · Oct 5, 2020

Bozzie said:
I'm in, spice is good with me..what do you do?

I make the seasoning different everytime but below should be an easy base to play around with. I'll chop up the breast into bite size cubes, toss in the seasoning, and pan fry them in a little bit of canola on median-high for about 4 minutes. I make this fairly often and will put it on a salad with ranch dressing, pico de gallo, and whatever pickled or fresh veggies i have around, and maybe some chedder cheese. It's a good meal that takes less than 15 minutes to put together.

Most recipes will have you over cooking the chicken because of concerns with food poising. Chicken is better with high heat and shorter cooks time.

1 tbs paprika
.5 tbs black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne
1/4 tsp thyme
1/4 tsp oregano
1/4 parsley

Bozzie · Oct 6, 2020

seldomseen said:
I make the seasoning different everytime but below should be an easy base to play around with. I'll chop up the breast into bite size cubes, toss in the seasoning, and pan fry them in a little bit of canola on median-high for about 4 minutes. I make this fairly often and will put it on a salad with ranch dressing, pico de gallo, and whatever pickled or fresh veggies i have around, and maybe some chedder cheese. It's a good meal that takes less than 15 minutes to put together.

Most recipes will have you over cooking the chicken because of concerns with food poising. Chicken is better with high heat and shorter cooks time.

1 tbs paprika
.5 tbs black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne
1/4 tsp thyme
1/4 tsp oregano
1/4 parsley

Nice..I'll do it..My GF is in to salads this will be a bonus.

Thanks seldomseen

The Peruvian chicken was killer good doing it again this weekend.

Bozzie · May 25, 2021

doing it....

Bozzie said:
<header style="box-sizing: border-box; outline: 0px; position: relative;">Went way off the board but thanks for the idea way easier than this deal..like a drink now and now as well..Still running and carrying my bag golfing, the Covid hasn't been great from a workout perspective for sure. Thanks falls.

Peruvian Roasted Chicken With Spicy Cilantro Sauce

By Melissa Clark

YIELD4 servings

TIME50 minutes plus marinating time

Save to Recipe Box

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Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Times

Latin American, Poultry, Aji Amarillo Paste, Chicken, Cilantro, Lime Juice, Dinner, Easy, Weekday, Main Course
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2,190 ratings

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</section><section class="recipe-ingredients-wrap" style="box-sizing: border-box; outline: 0px; margin-bottom: 0px; float: left; padding-right: 1em; width: 323.15625px;">INGREDIENTS

FOR THE CHICKEN:

6
garlic cloves, finely grated or minced

3
tablespoons soy sauce

1
tablespoon aji amarillo paste or another chile paste such as sriracha or sambal

1
tablespoon lime juice

1
teaspoon aji panca paste or 1 teaspoon pasilla chile powder

1
teaspoon Dijon mustard

1
teaspoon ground cumin

1
teaspoon freshly ground black pepper

½
teaspoon fine sea salt

1
(3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts

Extra-virgin olive oil, as needed

FOR THE SAUCE:

1
cup cilantro leaves and tender stems

3 to 4
jalapeños, seeded and diced

¼
cup/1 ounce crumbled feta cheese

1
garlic clove, chopped

1 ½
tablespoons lime juice, more to taste

2
teaspoons chopped fresh oregano or basil

¾
teaspoon fine sea salt, more to taste

½
teaspoon Dijon mustard

½
tablespoon aji amarillo or other chile paste (see headnote)

½
teaspoon honey

½
teaspoon ground cumin

½
cup extra-virgin olive oil

Lime wedges, for garnish

<button class="nytc---grocerylist---addToGroceryListButton" type="button" style="outline: 0px; -webkit-appearance: none; border-top-left-radius: 3px; border-top-right-radius: 3px; border-bottom-right-radius: 3px; border-bottom-left-radius: 3px; color: rgb(34, 34, 34); background-color: rgb(255, 255, 255); border: 1px solid rgb(34, 34, 34); cursor: pointer; font-family: nyt-franklin, Arial, Helvetica, sans-serif; font-size: 1.5rem; margin-left: 2px; padding: 10.5px 10px; width: auto;">Add to Your Grocery List</button>

Ingredient Substitution Guide

</section><section class="recipe-steps-wrap" style="box-sizing: border-box; outline: 0px; margin: 0px; float: right; width: 626.3125px;">PREPARATION

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.

Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.

While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

Carve the chicken and serve with the sauce and lime wedges on the side.

Tip

To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

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