Peruvian Chicken

Hey sure.

-Whole Chicken -4tsp Kosher Salt -2 Tbsp Ground Cumin -2 Tbsp Ground Paprika -1 tsp Fresh Ground Pepper -3 Garlic Cloves, minced -2 Tbsp White Vinegar -2 Tbsp Oil

Steps Dry chicken, Spatchcock (you can put a skewer horizontally through the thighs and breast to help it stay stable while turning), tuck wing tips, combine all the other ingredients and rub all over chicken. Heat the grill (keeping one side off or charcoal banked to one side) and when ready put chicken skin side up on the cooler side. Cool until about 110 F in the breast and then flip skin side down on hot side (point breasts to cool side). Cook until breasts read about 150, move to cooler side if burning. Let sit for about 5-10 tented with foil.

I have done this in an oven as well. Higher heat maybe around 450f. Turned out great as well. I always serve this with green sauce. I despise Mayo but realize it is a necessary evil. If you like Mayo you can swap the Mayo/sour cream amounts.

-3 jalepenos, chop -1 Tbsp Aji Amarillo (if you don’t have don’t let it stop you)

• 1 cup cilantro -2 garlic cloves -1/2 cup sour cream -1/4 cup Mayo -2tsp lime juice -1 tsp white vinegar -2 tbsp olive oil
• salt and pepper

Put everything but oil in a blender and blend until smooth. Scrape it all down and slowly add oil, season with S&P to taste and cover in the fridge. This is best made first to let everything marry.

Hope you have fun and enjoy.