Charcoal Chicken with Green Sauce, Peruvian Style
Ingredients
- 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
Directions
- Preheat the FUSION BBQ to medium heat.
- 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.
- 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.
- 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.
- Allow chicken to rest for 10 minutes, before carving and serving with a drizzle of the Green Sauce.