Best Peters Whole Roasted Avocado Chicken Recipes

AVOCADO SMOTHERED CHICKEN

Avocado Smothered Chicken image

This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.

Provided by Kimber

Time 40m

Number Of Ingredients 13

Ingredients

2 lbs chicken breast (boneless, skinless, thinly cut)
2 avocados (large)
1/4 cup sun dried tomatoes packed in oil (diced)
2 tbsp red onion (finely diced)
2 tbsp cilantro (finely chopped)
1/2 tsp salt (divided in half)
1/4 tsp ground black pepper
1/2 cup monterey jack cheese (shredded)
1-2 tbsp chili sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp cilantro (chopped)

Steps:

Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

Nutrition Facts : ServingSize 8 oz, Calories 356 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 470 mg, Fiber 4 g, Sugar 6 g

PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE

Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce image

Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.

Provided by Food Network

Categories main-dish

Time 4h

Yield 4 to 8 servings

Number Of Ingredients 21

Ingredients

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.

PETER'S WHOLE ROASTED AVOCADO CHICKEN

Peter's Whole Roasted Avocado Chicken image

This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients.

Provided by CulinaryQueen

Categories Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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.

PETER'S AVOCADO CHICKEN

Peter's Avocado Chicken image

Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.

Provided by CulinaryQueen

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken thighs
salt and pepper
1 avocado
1 lime, juice and zest of
1 garlic clove, finely minced
1 teaspoon dried chili pepper flakes
1 teaspoon parsley
2 tablespoons honey

Steps:

Preheat oven to 180C/350°F.
Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
Remove any excess fat and overhanging skin from the chicken. Rinse and pat dry with kitchen towels. Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley. Mix together and taste for seasoning.
Stuff the mixture between the skin and flesh of each chicken piece. It's OK if some is sticking out.
Drizzle or brush the honey over the skin of each piece.
Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
Bake for 45 minutes.
Remove from oven and let sit 5 minutes. Carefully open foil to allow steam to escape.
Serve and enjoy!