Easy: Spatchcock Peruvian Chicken

Print Friendly, PDF & Email

After making this Peruvian chicken recipe, I can honestly say I’ll never make another chicken again that isn’t spatchcocked. And the Peruvian spices, and the method used to apply them, absolutely takes this naturally #lowcarb / #keto recipe to the next level. I promise you’ll love it. And it’s very EASY to make!

🍎Nom Nom Paleo by Michelle Tan:

🍎Citrus Juicer With Measuring Cup & Strainer:

🍎Spring-Loaded Poultry Shears:

🍎Essential Kitchen Tools And Books For Low Carb Living

Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

✅Peruvian Spatchcock Chicken with Green Sauce
Serves: ~6
Nutrition: 512 Calories / 28.3g Protein / 42.8g Fat / 5.5g Carbs / 4.4g Net Carbs / 1.1g Fiber

🔔The inspiration for this recipe comes from Nom Nom Paleo by Michelle Tan. I made a few of adjustments to the sauce: using a hatch pepper instead of 3 jalapenos and upping the fat content by adding in some sour cream and using only 1 herb instead of 3.

➡Peruvian Chicken Ingredients
1 Whole Chicken (~4-6 lbs.)
4 Garlic cloves, minced
3 tbsp. Melted ghee or fat of choice
1 tbsp. Kosher salt
1 tsp. Black pepper
1 tbsp. Ground cumin
1 tbsp. Smoked Paprika
1 tsp. oregano leaves
Zest and juice from 1 lime

➡Green Sauce Ingredients (Note: lasts about 3 days in the fridge)
3 Jalapenos or 1 Hatch/Anaheim pepper, stem & seeds removed, roughly chopped
1 C Packed cilantro (leaves and stems)
2 garlic cloves, chopped
1 Scallion, chopped
½ C Mayonnaise
¼ C Full Fat sour cream
1 tbsp. Lime juice
½ tsp. Sea salt
Pinch ground black pepper
2 tbsp. Extra Virgin Olive Oil

1. To spatchcock your bird, you need a sharp chef’s knife or kitchen shears that can cut bone. Turn the bird breast side down on a cutting board and the neck facing you. Make parallel cuts along the each side of the spine. The shear’s blades should be touching the side of the spine as you make your cuts. Place the spine in a freezer proof back and safe for making stock. Next, find where the start of the breast bone is (you’ll see small white cartilage that is triangle shaped). Make ¼” – ½” cut in the cartilage. Firmly press down on the 2 sides of the bird and the breast bone should pop out, causing your chicken to lay flat like a book.
2. Next, combine all your marinade ingredients in a bowl. As your fat of choice begins to cool, it will create a paste. Set marinade aside.
3. Flip the chicken over and using your fingers, create pockets by gently separating the skin from the breast and thigh meat. Rub the marinade all over the chicken – under and over the skin. Place chicken in a container, cover with plastic wrap and place in the refrigerator for 4 to 24 hours.
4. An hour before cooking the bird, remove it from refrigerator and let it come up to room temperature. Preheat the oven to 400 degrees and place a rack in the upper middle position. Line rimmed baking sheet with tin foil, and set a wire rack on top of the baking sheet. Set aside.
5. Next start your green sauce. In a skillet over medium heat, sauté the garlic in the olive oil until the garlic is fragrant, about a minute. Remove from heat and set aside. Add all the remaining sauce ingredients to a food processor or blender until well combined. Be sure to scrap down the sides as you go. Add the olive oil and garlic and blend until smooth. Place the sauce in a covered container and refrigerate until needed.
6. Place the chicken breast side up on the wire rack, tucking the wings behind the breast. Roast the chicken for 45-60 minutes or until the breast meat reaches 155 degrees and the thigh meat reaches 170. Take the chicken out of the oven and let it rest 10 minutes before carving. Serve with the green sauce on the side.