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Tavern Brick Chicken with Fingerling Potatoes, Radishes and Fresno Pepper Sauce

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Ingredients

Components

  • Marinated Half Chicken
  • Fingerling Potato Coins, blanched in salted water and cooled.
  • Breakfast Radishes, cut in half lengthwise
  • Shaved Radishes
  • Hauncaina Sauce
  • Minced shallot, lime juice EVOO for seasoning

Huancaina Sauce

  • 1 cup Panko Bread Crumbs
  • 2 cups Whole Milk
  • 2.5 cups Fresno Peppers, seeded and rough chopped
  • 1 cup Onion, julienne
  • 1/2 cup Garlic, sliced
  • 1 cup Feta Cheese
  • 1/3 cup Grapeseed Oil, plus more for sautéing
  • 6 TBSP Lime Juice
  • Salt to taste

Peruvian Chicken Marinade

  • 45 grams (about 1/2 cup sliced) Raw Shallot
  • 45 grams ( about 1/2 cup sliced) Raw Garlic
  • 5 grams (about 1 small sprig) Fresh Rosemary
  • 1 gram (about 1/2 tsp) Red Chili Flakes
  • 5 grams (about 1 TBSP) Fresh Ginger
  • 30 grams (about 1/4 cup) Pickled Fresno Peppers (or Any Pickled Peppers)
  • 80 grams (about 1/3 cup) Fresno Pepper Pickling Liquid
  • 80 grams (about 1/4 cup) Grapeseed Oil
  • 15 grams (about 1 TBSP) Red Wine Vinegar
  • 45 grams (about 2.5 TBSP) Dark Soy Sauce
  • 3 grams(about 2 tsp) Whole Black Peppercorn
  • 5 grams(about 2 TBSP) Whole Cumin Seeds

Instructions

Huancaina Sauce

  1. Soak bread crumbs in milk
  2. Sauté peppers, onion and garlic in large hot sauté pan until just cooked through and lightly caramelized.
  3. Blend everything, except the lime juice.
  4. Cool down sauce.
  5. Once cold, add lime juice and adjust seasoning with more lime juice and salt, to taste.

Peruvian Chicken Marinade

  1. Blend everything very well in a blender.
  2. Do not strain.

For the Chicken:

  1. Debone whole or half chickens, leaving the skin on. You could also use boneless thighs and breasts.
  2. Season each piece of chicken with salt and pepper
  3. Rub on the marinade and allow to sit at least 4 hours, overnight is preferable.
  4. Grill over medium heat, skin side down with a weight on top of the chicken until skin is well caramelized and crispy.
  5. Chicken should cook on skin side until about 90% cooked through
  6. Flip chicken over and cook on flesh side for 1 minute or until cooked through.
  7. Serve chicken with Huancaina sauce and a salad of potatoes and radishes, seasoned with minced shallot, plenty of lime juice, olive oil and salt.