Peruvian-Style Charcoal Chicken with Green Sauce
Peruvian-Style Charcoal Chicken with Green SaucePrint recipe
- 1.8kg whole Lilydale Chicken, butterflied
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp chilli powder
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 lime, juiced
- 2 tbsp Squeaky Gate The All Rounder Olive Oil
- 1 bunch coriander, washed and dried well
- 2 jalapenos
- 2 spring onions, roughly chopped
- 1 clove garlic, minced
1 lime, juiced
- 1 tsp sea salt
- 1/2 cup Greek yoghurt
- 1 tbsp Squeaky Gate The All Rounder Olive Oil
Step 1. Preheat the FUSION BBQ to medium heat.
Step 2. Add all ingredients for the Spice Blend into a bowl and mix well to combine. Massage the spice blend all over the chicken, getting into all the crevices.
Step 3. Place chicken on to the FUSION BBQ, skin side up and cook for 30 minutes, flip skin side down and cook for a further 10 mins until nicely charred and the chicken is cooked through.
Step 4. For Green Sauce, place the jalapenos onto the BBQ and cook, turning for 5 minutes until softened and lightly browned in spots. Roughly chop, then place into a food processor with the remaining ingredients for the Green Sauce and blitz until smooth and combined.
Step 5. Allow chicken to rest for 10 minutes, before carving and serving with a drizzle of the Green Sauce.
Recipe: Hayden Quinn
As seen on Channel 10’s Taste of Australia with Hayden Quinn