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Categories:
garlic chicken kosher salt red wine vinegar ground cumin soy sauce sugar vegetable oil fresh cilantro cotija cheese extra-virgin olive oil water clove garlic red wine vinegar kosher salt
Viewed: 64 - Published at: 5 years agoIngredients
- 1 head garlic
- 1 3 to 4-pound chicken, excess fat trimmed and giblets removed
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar, plus 1/2 teaspoon
- 1/2 teaspoon ground cumin
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon vegetable oil
- 3/4 cup fresh cilantro
- 1/3 cup Cotija cheese
- 1/3 cup extra-virgin olive oil
- 1/3 cup water
- 2 to 3 jalapenos, stemmed, seeded, and diced
- 1 clove garlic
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
Method
- 1.
- For Chicken: Preheat oven to 425degreesF.
- Remove 5 cloves from garlic head; halve remaining head horizontally.
- Season chicken cavity with salt and pepper; stuff with halved garlic head.
- Crush garlic cloves, sprinkle with 2 teaspoons salt, and, mash with flat side of a large knife to a coarse paste.
- Transfer to a small bowl and stir in 1 tablespoon vinegar, 1/2 teaspoon black pepper, and cumin.
- Rub garlic mixture over chicken.
- Whisk soy sauce and sugar together and brush over bird.
- Tuck wings under back, cross and tie legs with kitchen twine.
- Brush chicken with oil and place, breast side down on a rack set in a roasting pan.
- 2.
- Roast chicken until back is golden brown, 35 to 40 minutes.
- Remove pan from oven and turn chicken, breast side up.
- Remove kitchen twine and slightly open legs.
- Baste bird with pan drippings, return to oven, and roast until breast is golden brown and a meat thermometer inserted in thigh registers 170degreesF, 20 to 25 minutes more.
- Transfer chicken to a carving board; let rest for 10 minutes before carving.
- 3.
- Puree cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender until smooth.
- Carve chicken and serve drizzled with sauce.
