Dinner

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce is for Dinner.

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce takes 20 minutes to prepare.

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce takes 50 minutes to cook.

Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce makes 6 servings.

The ingredients for Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce are:

Chicken:
One 4- to 5-pound whole chicken, spatchcocked
4 tablespoons soy sauce
4 teaspoons chile sambal
4 teaspoons Dijon mustard
4 teaspoons pasilla or ancho powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
Zest and juice of 2 limes
Freshly cracked black pepper
2 tablespoons vegetable oil

Creamy Cilantro Sauce:
1 cup fresh cilantro leaves
2 tablespoons fresh oregano leaves
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1-3 serrano chiles, seeds and ribs removed, chopped
Zest and juice of 2 limes
1 clove garlic
1/2 cup light mayonnaise
Kosher salt and freshly ground black pepper

Here is how you make Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce:

Chicken:Gently separate the skin of the chicken from the meat with your fingers. Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper. Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F. Remove the chicken from the marinade and pat dry. Carefully remove the hot skillet and lower the oven temperature to 450 degrees F. Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven. Roast until well browned, 20 to 30 minutes. Gently flip the chicken and cook until the breast registers 160 degrees F, about another 20 minutes. Let rest for 10 minutes on a cutting board.Creamy Cilantro Sauce:Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor. Process until smooth, scraping down the sides to evenly distribute. Add the mayo and pulse until combined. Season with salt and pepper.Serving Size: makes 6 servings (chicken + sauce)Number of Servings: 6Recipe submitted by SparkPeople user BLUEHOO0810.

The nutritional information for Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.6

• Total Fat: 15.4 g
• Cholesterol: 102.9 mg
• Sodium: 1,024.5 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.0 g
• Protein: 30.3 g