Señor Pollo's roast chicken doused with chimichurri sauce sounds intimidating when you figure out how to make the entire thing, but trust us when we say it isn't. We hack this dish just for you, so the next time you're planning a roast to impress your family and friends, try your hand at our Señor Pollo food hack.
- 1.5–2kg whole chicken
- 2L ice-cold water
- ½ cup rock salt
- ¼ cup sugar
- ¼ cup red wine vinegar
- 6 cloves garlic, crushed
- 3 tbsp olive oil
- ¼ cup lime juice, from 2 limes
- ¼ cup butter
- 3 tbsp ground cumin
- 2 tbsp paprika
- 2 tbsp garlic powder
- 1 tsp pepper
- 3 cloves garlic, minced
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- ½ cup fresh coriander, chopped
- ¼ cup fresh parsley, chopped
- 3 tbsp fresh oregano, chopped
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- 3 garlic cloves, crushed
- ¾ tsp salt
- 1 tsp brown sugar
- 1 tsp chili flakes
- pepper, to taste
Make chimichurri: Combine all sauce ingredients in a bowl. Season with pepper to taste.
Make brine: Combine salt, sugar, and ½ cup of water in a pot over medium heat. Mix until sugar is dissolved. Cool mixture for 5–10 mins, then add red wine vinegar, crushed garlic, olive oil, and lime juice. Stir to mix and set aside.
Brine chicken: Remove chicken innards and discard. Place chicken in a large container, ideally a Ziploc bag. Combine the brining mixture and remaining cold water inside the bag. Brine chicken with the breast side down for at least 5 hours, flipping chicken in between to make sure all sides are evenly brined.
Make chicken rub: Combine butter, ground cumin, paprika, garlic powder, pepper, garlic, white vinegar, and soy sauce in the bowl of a food processor. Blitz until finely chopped.
Prepare chicken: Pat the chicken dry, cavity included. Loosen the skin from the flesh over the breasts and legs without tearing through the skin. Spoon about ⅓ of the rub evenly underneath the skin, and spread the remaining ⅔ evenly over the skin.
Bake chicken: Adjust the oven rack to the lower-middle position, and preheat the oven to 425°F. Line a roasting pan with aluminum foil for easy clean-up. Cut the chicken in half from the backside (butterfly cut) and roast for 20 minutes, until the skin is golden. Turn the heat down to 375°F and continue to roast for about 20 minutes more, or until the juices run clear when you cut between the leg and thigh. If the chicken is browning too quickly, cover it loosely with foil.
Or grill chicken: Cut the chicken in half from the backside (butterfly cut) and cook over the grill, making sure the charcoal is around 4–6 inches away from the grill. Roast for 30–40 minutes or until the meat thermometer reads 160°F when pierced in the breast area.
Serve: Once chicken is cooked, place on a rack and let rest for about 10–15 minutes. Serve with chimichurri and steamed rice.
You can use any tightly sealed large container if a Ziploc bag is unavailable.
Use blender as an alternative if you don't have a food processor.