Peruvian-Style Roast Chicken With Tangy Green Sauce
"This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking—an easy and fun technique that involves removing the backbone to “flatten” the bird before cooking—makes for quick roasting and produces juicy results...."
INGREDIENTS
•
3 garlic cloves, finely chopped
•
1 tablespoon ground cumin
•
1 tablespoon olive oil
•
1 tablespoon paprika
•
1/2 teaspoon freshly ground black pepper
•
1/2 teaspoon dried oregano
•
1 1/2 teaspoons kosher salt, divided
•
2 lemons
•
1 (4-4 1/2-pound) whole chicken
•
1 cup (packed) cilantro leaves with tender stems
•
1–2 medium jalapeños, coarsely chopped
•
1 garlic clove, finely chopped
•
1 tablespoon extra-virgin olive oil
•
2 1/2 teaspoons fresh lime juice
•
1/4 teaspoon kosher salt
•
1/3 cup mayonnaise
•
1 English hothouse or 2 Persian cucumbers, cubed
•
1 firm-ripe avocado, cubed
•
3 scallions, thinly sliced
•
1 tablespoon plus 1 teaspoon fresh lime juice
•
1 tablespoon extra-virgin olive oil
•
3/4 teaspoon kosher salt
•
1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving
Comments & Reviews
Just A Pinch Sweepstakes