Peruvian Spatchcock Chicken (Low-FODMAP)

February 3, 2021

Peruvian spatchcock chicken dinner with buttered rice, swiss chard, and red bell pepper

easy

Marinated Spatchcock Chicken

By spatchcocking it, you’ll get the juiciest, most succulent chicken you could ask for. You’ll also want to make sure that your juicy chicken is full of flavor with every bite. To accomplish this, I marinade my Peruvian spatchcock chicken in a blend of flavorful spices overnight.

My “Little Black Dress” Recipe

The “Little Black Dress” is that one dress that highlights your best features and makes you feel like you are Super Woman. You can dress it up or down with accessories – making it perfect for daytime wear or for a cocktail party.

This spatchcock chicken, is my “Little Black Dress” recipe.

It’s easy enough to make on a weeknight alongside plain rice and steamed vegetables.

Or, at your next dinner party, display that beautiful bird as your luscious centerpiece. Carve it tableside, accompanied by a fine white wine, hot buttered rice, and roasted vegetables.

It’s easy to dress to impress with this Peruvian-inspired chicken recipe.

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Ingredients

Adjust Servings

	1 whole chicken
	1 tablespoon olive oil
	2 teaspoons honey
	1 tablespoon ground cumin
	2 teaspoons paprika
	2 teaspoons dried oregano
	1 teaspoon ground coriander
	1 tablespoon soy sauce
	1 tablespoon lime juice
	1 teaspoon garlic oil

Directions

The day before, make marinade

Mix 1 tablespoons olive oil, 2 teaspoons honey, 1 tablespoon cumin, 2 teaspoons paprika, 2 teaspoons dried oregano, 1 teaspoon coriander, 1 tablespoon soy sauce, 1 tablespoon lime juice, salt, and pepper in a large metal bowl or freezer bag.

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Spatchcock chicken and marinade overnight.

Lay whole chicken breast side down. Using strong kitchen sheers, cut out the spine completely. I usually start at the neck on one side and work my way across to the tail on one side first. (I like to freeze this chicken spine for making chicken stock.)

Put the spineless chicken in with your marinade and leave it overnight.

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Preheat oven to 450°

When you are ready to cook, preheat the oven to 450°.

Pull out the chicken and lay on a baking sheet. Tuck the wings behind the shoulders (so the tips don't burn). To flatten the bird more, use both hands (one on top of the other) and apply force straight down on each breast at the top, pressing until the breast bone cracks. Once preheated, pop that chicken in!

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Cook until breast meat measures 150°, about 35-45 minutes

This might take 35-45 minutes depending on the size of your chicken and the heat of your oven. When it's close to done, I would start checking the temperature with an instant-read thermometer.

Serve with your favorite sides!

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Peruvian Spatchcock Chicken (Low-FODMAP)

Marinated Spatchcock Chicken