Mino Prime is about quality at a wholesale price. Making a quick, cost effective dinner that taste good doesn’t have to be difficult. I like to keep it simple with a protein, the grill and an easy side dish. We have all had Peruvian chicken at some point in our life and if you haven’t your not living. This dish requires a few minutes to make a spice blend and green sauce and that’s it. Check it out
Ingredients
- 1 Whole Mino Prime Chicken-3 1/2 to 4 pounds
- 4 tablespoons ground cumin
- 2 1/2 tablespoons garlic powder
- 2 1/2 tablespoons paprika
- 2 teaspoons fresh ground black pepper
- 3/4 teaspoon salt
- 4 tablespoons white vinegar
- 3 tablespoons white wine
- 3 tablespoons canola oil
- Juice of 1 lemon mixed with 1 quart cold water
Directions
- Mix together the cumin, garlic powder, paprika, black pepper, salt, vinegar, wine, and oil in a small bowl to form a paste.
- Wash the chicken thoroughly with lemon water and remove any excess fat. Rub the paste all over the inside and outside of the chicken, including under the skin. Place the chicken in a large Ziploc bag and let marinate in the refrigerator for at least 2 hour, but preferably overnight.
- *You can omit marinading overnight if you use the spatchcock cooking method-just season and let it sit at room temp for while you preheat your grill
- Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Remove the chicken from the rotisserie and let rest for 15 minutes, then carve and serve.
* Alternative to Rotisserie: Spatchcock and grill
Divide the grill into a direct and indirect cooking side, place the chicken skin side up on the indirect side of the grill (or cooler side) with the legs pointing toward the hotter side. Cook until the thickest part of the breast reaches 110 degrees F.
Flip the chicken carefully to the hotter side of the grill, skin side down with the breast pointing toward the cooler side. Press down firmly with a stiff spatula to ensure good contact with the grill. Close the grill and cook until the skin is crisp and the thickest part of the breast temps out at 145 degrees F. Remember to leave the grill closed as much as possible.
Transfer the Chicken to the cutting board and let it rest for about 10 minutes. Carve and serve.
Green Sauce Recipe
Ingredients
- 3 whole jalapeño chiles, roughly chopped-remove the seeds to reduce the heat
- 1 cup fresh cilantro leaves (1 ounce; 28g)
- 2 medium cloves garlic
- 1/2 cup (120ml) mayonnaise
- 1/4 cup (60ml) sour cream
- 2 teaspoons (10ml) fresh juice from 1 lime
- 1 teaspoon (5ml) distilled white vinegar( use apple cider if you don’t have white on hand)
- 2 tablespoons (30ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Combine jalapeños, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down sides as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
