Peruvian Chicken with Creamy Cilantro Sauce

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To Dry Brine the Chicken:

Coat the chicken pieces with Peruvian Chicken Blend. Place on a rack-lined sheet pan on the bottom shelf of the refrigerator. Be sure to remove any items from around the pan. Chill in the air of the refrigerator uncovered for at least 12 hours or up to 72 hours.

Ingredients for the Peruvian Chicken:

8 pieces of dry brined chicken

Harissa Extra Virgin Olive Oil

Directions for the Roast Chicken:

Preheat oven to 450°F. Prepare a sheet pan lined with parchment. Rub Harissa Extra Virgin Olive Oil onto the skin of the dry-brined chicken. Roast until the skin is golden brown on all pieces—about 20 minutes. Reduce the head to 350°F. Continue roasting until the chicken is cooked through and the juices run clear when pierced—about 10-15 minutes.

Ingredients for the Cilantro Sauce:

1 cup (packed) cilantro leaves with tender stems

1 medium jalapeños, coarsely chopped

1 garlic clove, finely chopped

1 Tbl Cilantro Lime Extra Virgin Olive Oil

2 1/2 tsp fresh lime juice

1/4 tsp kosher salt

1/3 cup mayonnaise

Ingredients for Gremolata

1 lemon, zested

¼ cup parsley, finely chopped

3 garlic cloves, minced

Directions for the Herb Gremolata:

Puree all ingredients in a blender until combined. Taste and adjust with salt and lime juice. Serve with the Peruvian Chicken on the side as a dipping sauce.

 

 

 

 

Lili Courtney