https://jamilghar.com/peruvian-chicken/?_gl=1*owfeja*_ga*TnFBM2NucDhDd01Od0NrNkVqckpYcXBQdlR0aTRWSC1McDhLT1JVbUNPVXdWT2RsRXFLYzdYYjhWX1lfbTd4Zg..
Tressa has a baked chicken I think even Jeffrey Garten would fall in love with. Tressa actually has what I feel is a great compromise for rotisserie chicken if you don’t have a rotisserie cooker.
Spatchcocked or butterflyed chicken! What on earth is that? Here’s how easy it is to do. Place a damp towel under your cutting board if it slides around. Once your board is secure, place the chicken spine up so you can remove the spine. You’ve got two choices. You can use a good sharpe knife or kitchen shears. These are funny looking shears. Go to Amazon and search them up and you’ll see the difference between and regular shears. If you can’t get a whole bird I am sure cut up would work just as well.
I like that Tressa took this method of baking the chicken this way. I often struggle to tie up a chicken whole. I certainly won’t make the cut for Christian Grey. Anyway, the seasonings are the usual of cumin, orgeno, salt, pepper, oil and paprika. Lay the bird out on a sheet pan with a wire rack between them. Yeah! You’re going to lay the bird on a wire rack for cooling pans on. Bake at 350° until internal temp hits 180°. Usually about an hour.
Sides! Here’s the exciting part of the meal. Peruvian rice sounds delicious. Perhaps corn on the cob. If you have leftovers, salads or sandwiches would be delicious.