Tyson Feature Recipe: Peruvian Chicken

Tyson Feature Recipe: Peruvian Chicken

Chef Ashley from Tyson is in the kitchen with Chef Brooks making a delicious whole chicken recipe.
Tyson Feature Recipe: Peruvian Chicken

Try our Tyson® Fresh Poultry Whole Bird skin stuffed with delicious flavors of low- sodium soy sauce, lime juice, fresh garlic and whole cumin seeds folded into a compound butter with paprika and oregano. Flame roasted over charcoals on a citrus flavored sparkling water.

Serving size: varied
Prep time: 20 minutes
Marinating time: 24 hours
Cook time: 2 hours
Total time: 26 hours 20 minutes

Peruvian Chicken
Tyson® Fresh Poultry Whole Bird
2 limes, juiced
3 (12 ounce) cans orange flavored sparkling water

Peruvian Compound Butter
1 stick (8 tablespoons) unsalted butter, room temperature
2 tablespoons low-sodium soy sauce
3 tablespoons minced garlic
2 tablespoons chopped fresh oregano
2 teaspoons kosher salt
½ teaspoon Tone’s ® Ground Cumin
1 teaspoon Tone’s® Paprika

•Combine butter, soy sauce, garlic, oregano, salt, cumin and paprika in a food processor and pulse until smooth. Slip your hand between the meat and skin on the breast and thigh sections to loosen. Spread compound butter between skin and meat. Refrigerate overnight in lime juice and 2 cans of orange water.
•Preheat outdoor grill over a low heat. Remove chicken from marinade and reserve liquid. Open the last can of orange water and place can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the can. Transfer the whole bird on the can to grill and place in the center of the grate, balance the bird on its 2 legs like a tripod. Baste with remaining marinade, and then cook for 2 hours or until internal temperature reaches 180°F.
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