I discovered Peruvian food about a month or two ago. Local place, and I had rotisserie chicken, yucca, cole slaw, pico de gallo, and black beans/rice. Loved it! The verde was something I absolutely have to add to my regular "menu". I just literally made this recipe but I excluded dairy and put all ingredients directly into the blender. I used: cilantro, garlic, jalapenos, 1/4 red onion, EVOO, lime juice, and salt. Blended until smooth and It is PERFECT! Thanks for getting pointing me in the right direction!
Thank you for this video Dottie, I have now made this chicken and sauce at least a dozen times here in Hampshire, England,, and I often refer back to your video for help. We really appreciate it!!! Please keep making videos, we love you!
I made this recipe just last night -- my first time spatchcocking a chicken. It was surprisingly easy to do, and it's probably going to be the method that I use from now on to prep a chicken for the oven or grill. The Peruvian spice rub was awesome. The flavor went through the entire chicken, and it was super moist. This is a new favorite recipe, hands down. Probably the best chicken I've ever tasted. I did not make the green sauce but will be doing so next time -- can't wait! Thanks, Dot!
Awesome! That is great to hear. Spatchcocking IS easy and makes for a much tastier bird. I find that the breast meat keeps it's juiciness the next day too! As for the rub, the longer the marinade, the more intense the flavor explosion!
What a beautiful finished product. This would make a great main dish for a dinner party because it is so pretty. Thanks for the recipe. It is one I will have to try.
Hi, Dot! I made this chicken yesterday, and it is amazing! Even though cutting that spine out was challenging, it was well worth the effort. Talk about delicious (the word scrumptious also comes to mind)! It was moist, tender and totally flavorful. And, I’m thinking of using this method with other spice combinations. Maybe lard or duck fat and simple garlic and onion powder, plus maybe Italian seasoning (or sage and poultry seasoning). The possibilities are endless. So, I thank you, once again, for teaching us new and exciting ways to make delicious food. You’re the best, and I mean it! Please, keep those videos coming!
The first side of cutting the spine was easy, but I struggled on the other side. Do you think that maybe I wasn’t close enough to the spine and got into the ribs? What brand kitchen shears do you use? I can’t wait to experiment on my next chicken. But, first I have to use up all those yummy Peruvian style chicken leftovers. It’s a great problem to have! Take care!
I am making this tonight. I dressed her last night and can't wait to pull her from the fridge. We've decided to make a Spanish style "rice". I'll be using cauliflower rice with diced tomatoes and onions. We can't wait to start dinner. Lol
@@Dot2TrotsLowCarbLiving it was amazing. We will be making this again. The flavors blended so perfectly and the Spanish *rice* paired really well with it. My family enjoyed every bite. They said, and I agree, the flavor was throughout the entire chicken, not just on the skin. It really was good.
Loved it! I am with you...will never roast another chicken without spatchcocking. I can't wait to try other variations: Italian/Pesto, Garlic and Herb/Chimichurri, Greek, Asian, etc.
Your new nickname.....Massage Chef. I bet a large syringe would also work great getting into those tighter spots under chicken skin. Just syringe up basting mixture and shoot in under skin. Then rub on top of skin. After adding under skin. Really will love this delicious recipe. Way to go again with your wonderful culinary talent. Hugs, Tamson.
Lol, well hopefully you can use all that stuff for everything. I put links in my videos to the things I use, but usually there's a workaround. You definitely need kitchen sheers for this one though. But they're pretty useful for lots of things. Hope you like! I'll never make chicken the old way again. Cheers :)
Might sound a little crazy; but my dog has to take liquid medicine and I've purchased syringe for the purpose through a farm supply store. They had several different sizes. They are two pieces. One of the pieces have an rubber stopper on end and other piece is the sleeve to place the other piece into. Can remove the inner piece and wash after use each time. Is made out of clear plastic. Very low cost product. Possibly could also purchase at pet store also. I think I only paid under 1.00 or near that per each one.
Wow....45 minutes even at 400 seems low....I do spatchcocked roasted chicken a few times a month....I do at least an hour. I love Nom Nom Paleo cookbook, will try this and other recipes by you!
I actually added the 15 minutes extra, bringing it to an hour. I think it's because the book expects free range birds, which are a little smaller than the lab creations you'd get at Safeway (for example). As always, it's important to check temperatures, etc. And yay -- another Nom Nom fan :) Hope you like!
Dot2Trot's Low Carb Living i get nice organic chickens mostly from Costco, but also from Trader Joes, a local natural food store in Berkeley Calif.....Safeway started selling Rosie's chickens which were the original organic chicken around here....tasty.
3-4 ounces of meat per person. Each breast weighed about 6.5 ounces each so i divided each in half (4 servings). With this bird the I kept the thighs attached to the drumsticks (2 servings) and the wings were too small but went to who wanted a little more.
I’m sure your a nice person and I like a lot of your recipes can you people stop the garlic to me garlic is only for spaghetti or pasta and very little one Clove for 3 gals of sauce , you should not use 10 gloves of garlic it smells in my entire house and you can’t taste anything else except garlic, , I really don’t like garlic on food it should be only used for pasta , not chicken, steak , especially Tuna or any fish, or anything else , thank you ,please
Sounds wonderful!
Chicken can get boring good recipe!
Thanks again Jennifer 😘 😅
Agreed on boring chicken. Happy to help :)
@@Dot2TrotsLowCarbLivingyou're so beautiful
Thanks Dot. We love Peruvian chicken with their awesome green sauce.
Your apron looks like some of the Peruvian Fabrics that I have.
I love the flavors of Peruvian cooking so I will definitely try this.
Great 👍 Video ! I gotta try This Recipe.
I discovered Peruvian food about a month or two ago. Local place, and I had rotisserie chicken, yucca, cole slaw, pico de gallo, and black beans/rice. Loved it! The verde was something I absolutely have to add to my regular "menu". I just literally made this recipe but I excluded dairy and put all ingredients directly into the blender. I used: cilantro, garlic, jalapenos, 1/4 red onion, EVOO, lime juice, and salt. Blended until smooth and It is PERFECT! Thanks for getting pointing me in the right direction!
Thank you for this video Dottie, I have now made this chicken and sauce at least a dozen times here in Hampshire, England,, and I often refer back to your video for help. We really appreciate it!!! Please keep making videos, we love you!
I'm peruvian. It looks good. I approve.
Dot, glad I stumbled across our channel. Great job on the spatchcock chicken, my favorite way to cook chicken. I look forward to more of our videos.
Definitely trying this for dinner tomorrow
I made this recipe just last night -- my first time spatchcocking a chicken. It was surprisingly easy to do, and it's probably going to be the method that I use from now on to prep a chicken for the oven or grill. The Peruvian spice rub was awesome. The flavor went through the entire chicken, and it was super moist. This is a new favorite recipe, hands down. Probably the best chicken I've ever tasted. I did not make the green sauce but will be doing so next time -- can't wait! Thanks, Dot!
Awesome! That is great to hear. Spatchcocking IS easy and makes for a much tastier bird. I find that the breast meat keeps it's juiciness the next day too! As for the rub, the longer the marinade, the more intense the flavor explosion!
What a beautiful finished product. This would make a great main dish for a dinner party because it is so pretty. Thanks for the recipe. It is one I will have to try.
Thanks so much, Sarah, and I hope you try it and like it :)
My favorite way to roast chicken. I also make a marinade paste of garlic, rosemary, lemon zest, lemon juice, salt & pepper and olive oil.
Thank you so much for this recipe. Our family loved it. God Bless you.
Thank you also Dot for taking that extra time to comment back to all viewer comments. I'm sure all viewers really appreciate that.👍💓
I try to reply to as many as possible, and I do appreciate them. Thank you for watching! And commenting :)
Thank you for another winner recipe. I can't wait to try this next week.
Always look forward to your videos. Thanks.
Thank you so much!
Wow looks awesome i bit taste delicious cant wait to try it soon thanks once again for scrumptious menu xx
Let me know how it turns out
It shows that 200% with all your videos. Thank you again for caring so much. 👍💕💕💕💕💕👍
I will be trying this chicken tomorrow. Thanks looks great.
Hi, Dot! I made this chicken yesterday, and it is amazing! Even though cutting that spine out was challenging, it was well worth the effort. Talk about delicious (the word scrumptious also comes to mind)! It was moist, tender and totally flavorful. And, I’m thinking of using this method with other spice combinations. Maybe lard or duck fat and simple garlic and onion powder, plus maybe Italian seasoning (or sage and poultry seasoning). The possibilities are endless. So, I thank you, once again, for teaching us new and exciting ways to make delicious food. You’re the best, and I mean it! Please, keep those videos coming!
So glad it worked out. Thank you so much! And yep, I'll never go back to making chicken the old way, lol.
The first side of cutting the spine was easy, but I struggled on the other side. Do you think that maybe I wasn’t close enough to the spine and got into the ribs? What brand kitchen shears do you use? I can’t wait to experiment on my next chicken. But, first I have to use up all those yummy Peruvian style chicken leftovers. It’s a great problem to have! Take care!
Tried this and it came out really good! Thanks for the recipe❤️
Lovely recipe Dot
Thank you!
Wow! That looks amazing! Thank you Dot!!
Thank you! :)
My chicken is currently marinating but I made the green sauce ahead of time and OH MY GOSH ITS AMAAAAZING!!!
I’ll be trying this recipe also Dot . Much love from Philly!
Thanks from VA! :) Back atcha.
This sounds so yummy! I think my family would really like this!
I've made it😄 and it's very delicious.....Thanks for the recipe.
Amarillo verde (Peruvian Yellow pepper sauch) is needed. It is a key ingredient to this dish.
Looking amazing chef
Can't wait to try this! YUM!
It'll live up I think :) Enjoy!
Okay my first question is where do I find a deep sheet pan with a wire mesh rack that fits inside of it?
Great resepie Dot Thank you !
Thank you :)
Thanks Dot,
Another mouth watering show.
Thanks, glad you liked!
Hey Dot am a South African viewer, love your recipes. We have Banting here but great to convert the recipes.
I love Prof Tim Noakes and banting!
You're a Master! TY
Thank you so much for this, especially for adapting it for keto! 😀
My pleasure! Hope you like :)
I am making this tonight. I dressed her last night and can't wait to pull her from the fridge. We've decided to make a Spanish style "rice". I'll be using cauliflower rice with diced tomatoes and onions. We can't wait to start dinner. Lol
That sounds yummy! Let me know how the chicken turned out.
@@Dot2TrotsLowCarbLiving it was amazing. We will be making this again. The flavors blended so perfectly and the Spanish *rice* paired really well with it. My family enjoyed every bite. They said, and I agree, the flavor was throughout the entire chicken, not just on the skin. It really was good.
Yay!!!
That looks wonderful! Thanks.
Thank you :)
Loved it! I am with you...will never roast another chicken without spatchcocking. I can't wait to try other variations: Italian/Pesto, Garlic and Herb/Chimichurri, Greek, Asian, etc.
Your new nickname.....Massage Chef. I bet a large syringe would also work great getting into those tighter spots under chicken skin. Just syringe up basting mixture and shoot in under skin. Then rub on top of skin. After adding under skin. Really will love this delicious recipe. Way to go again with your wonderful culinary talent. Hugs, Tamson.
Great idea with the syringe. I need to get one :) "Massage Chef" lol...
Looks so good thank you for this recipe
Thank you, we loved it -- hope you like it too! :)
Great can't wait to try this
Spatchcock chicken is really the best way to cook it. Let me know how it turns out.
Great video! Looks delicious 😋
Glad you liked it :)
Another awesome recipe..
"flip the bird"! unexpected, likely amused me more than it should.
Thanks! I just bought a bunch of stuff off of Amazon so that I can make this!!
Lol, well hopefully you can use all that stuff for everything. I put links in my videos to the things I use, but usually there's a workaround. You definitely need kitchen sheers for this one though. But they're pretty useful for lots of things. Hope you like! I'll never make chicken the old way again. Cheers :)
Dot, I find that boiling the chicken held cook to the bone & often use my air fryer crisps the Crisps the chicken up
I love the idea of the air fryer...just no room in my kitchen (yet!).
Might sound a little crazy; but my dog has to take liquid medicine and I've purchased syringe for the purpose through a farm supply store. They had several different sizes. They are two pieces. One of the pieces have an rubber stopper on end and other piece is the sleeve to place the other piece into. Can remove the inner piece and wash after use each time. Is made out of clear plastic. Very low cost product. Possibly could also purchase at pet store also. I think I only paid under 1.00 or near that per each one.
Awesome tip, thank you!
Wow....45 minutes even at 400 seems low....I do spatchcocked roasted chicken a few times a month....I do at least an hour. I love Nom Nom Paleo cookbook, will try this and other recipes by you!
I actually added the 15 minutes extra, bringing it to an hour. I think it's because the book expects free range birds, which are a little smaller than the lab creations you'd get at Safeway (for example). As always, it's important to check temperatures, etc. And yay -- another Nom Nom fan :) Hope you like!
Dot2Trot's Low Carb Living i get nice organic chickens mostly from Costco, but also from Trader Joes, a local natural food store in Berkeley Calif.....Safeway started selling Rosie's chickens which were the original organic chicken around here....tasty.
Yea me 1 1/2hrs
Thank you so much for this recipe. Since I"m about 95% carnivore, I love ways to spice meat!!
Thanks, Jan :) Really appreciate it!
Chicken peruvian style is delicious.
Just FYI that pepper is called cubanella and its not really spicy we put it in everything down here in the DR! great recipe though!
Do you have any idea how long the sauce with last I. The fridge?
It depends on your refrigerator, but I'd probably throw it out after 3 days (because it uses fresh ingredients).
Dot2Trot's Low Carb Living ok thank you.
And I just made a tiny note on the recipe page letting folks know, so thank you too! :)
You mention 6 servings for this chicken, how do you divide it up?
3-4 ounces of meat per person. Each breast weighed about 6.5 ounces each so i divided each in half (4 servings). With this bird the I kept the thighs attached to the drumsticks (2 servings) and the wings were too small but went to who wanted a little more.
🐔🐓👏↪👍👍↩👏🐓🐔
Thanks, Dot, for sharing this recipe with your viewers !
Looks very yummy 🤔I have a chicken in the freezer 😁 each person can have a 1/2 of the chicken
Hope you like it :)
What kind of gloves do you use?
They are latex, powder, BPA and phthalate free so you can handle food. I use my grocery store (wegmans) brand.
@@Dot2TrotsLowCarbLiving thanks!
I'm putting this together tonight to cook tomorrow. My oil is going to be bacon fat.
That. Sounds. Awesome :)
Do you recycle your cooking gloves
Nope.
Do you not use UA-cam any more?
I’m sure your a nice person and I like a lot of your recipes can you people stop the garlic to me garlic is only for spaghetti or pasta and very little one Clove for 3 gals of sauce , you should not use 10 gloves of garlic it smells in my entire house and you can’t taste anything else except garlic, , I really don’t like garlic on food it should be only used for pasta , not chicken, steak , especially Tuna or any fish, or anything else , thank you ,please