Cliff Bartlett
R.I.P. 5/17/2021
Weeks ago, I saw Robert's Peruvian Chicken post and knew I'd have to give it a try. We had some pretty extreme heat Saturday and Sunday topping out at 108. Took a break from my work and did my first cook since Smoke Day. Pulled the chicken I'd bought a few weeks ago out of the freezer and went to work. Sided it up with a Peruvian Quinoa and Vegetable Salad.
I've been buying these smaller whole chickens. I've so tired of shelves full of 5 and 6 pound birds from Foster Farms an others big market suppliers. These smaller ones are wonderful. They cost a little more, but in my opinion they are worth it.
I'm going to start with the side as Robert has already introduced the Peruvian Chicken and I didn't stray too far from the recipe and tips he provided. These are some of the ingredients for my side dish.
After cooking the Quinoa I got the veggies going on the grill. Grilled the onions and garlic first and then added the three types of bell pepper, Zucchini.
Added the yellow corn, ground coriander, cumin and red pepper flakes.
Mixed with the Quinoa and dressing and let cool.
Here's the Green Sauce for the chicken and the wet rub. At Robert's suggestion, I left the seeds on one of the jalapenos.
Applied the rub all over the bird and also under the skin on the breast and thighs. Trussed the chicken.
Got it spinning.
At about an hour.
Just about done.
I've been buying these smaller whole chickens. I've so tired of shelves full of 5 and 6 pound birds from Foster Farms an others big market suppliers. These smaller ones are wonderful. They cost a little more, but in my opinion they are worth it.
I'm going to start with the side as Robert has already introduced the Peruvian Chicken and I didn't stray too far from the recipe and tips he provided. These are some of the ingredients for my side dish.
After cooking the Quinoa I got the veggies going on the grill. Grilled the onions and garlic first and then added the three types of bell pepper, Zucchini.
Added the yellow corn, ground coriander, cumin and red pepper flakes.
Mixed with the Quinoa and dressing and let cool.
Here's the Green Sauce for the chicken and the wet rub. At Robert's suggestion, I left the seeds on one of the jalapenos.
Applied the rub all over the bird and also under the skin on the breast and thighs. Trussed the chicken.
Got it spinning.
At about an hour.
Just about done.