Best Peters Whole Roasted Avocado Chicken Recipes

Peter's Whole Roasted Avocado Chicken image

Provided by CulinaryQueen

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

1 roasting chicken
salt
fresh ground pepper
2 avocados
1 lime, juice and zest of
1 lemon, juice and zest of
2 garlic cloves, finely minced
1 teaspoon dried chili pepper flakes
2 teaspoons parsley
1/2 teaspoon Tabasco sauce
1/4 teaspoon salt
3 tablespoons honey
1/4 teaspoon paprika
1/4 teaspoon Tabasco sauce
salt & freshly ground black pepper, to taste

Steps:

Preheat oven to 180C/350°F.
Line a roasting pan with foil (makes for easier clean-up).
Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
Remove from oven when done and allow to rest 5-10 minutes before carving.

Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce image

Provided by Food Network

Categories main-dish

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 21

1/2 cup lager-style beer
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
4 cloves garlic, minced or grated
2 tablespoons dried oregano
1 tablespoon ground cumin
4 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
8 bone-in skin-on chicken thighs (3 1/2 to 4 pounds)
3 tablespoons vegetable oil
1/2 cup whole-milk queso fresco (4 ounces)
1/2 cup mayonnaise
1 large jalapeño pepper, seeded and roughly chopped
4 large garlic cloves
1/2 cup cilantro leaves and stems, roughly chopped
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 medium avocado, peeled, pitted and chopped (or 1/2 cup mashed)

Steps:

For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.