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Gran Luchito & Buttermilk Marinated Roast Chicken

December 17, 2014 by Mary 8 Comments

Gran Luchito Smoked Chili Paste.The next item from our winter box is the Gran Luchito Smoked Pepper Paste from Chelsea Market Baskets. (They also make the best holiday gift baskets!) The owner, David Porat, sent this to me months ago to try out. I immediately loved it and wanted it in a box, but it wasn’t available until just now. This little jar is packed with potent taste and should be invited in to everyone’s kitchen! It truly is an ingredient, not to be eaten right out of the jar as it is super strong. Mixing it with other things allows you to appreciate the full flavor of these rare smoked Mexican chillies that have all been ethically sourced – nice! I made this Gran Luchito & Buttermilk Marinated Roast Chicken recipe and it is so good!! (There are other recipes here as well.)

You may remember that my husband is not a fan of smoked things, but he LOVES this chicken. The paste also has a bit of agave and some garlic. This recipe is so easy with only four ingredients and again, it’s because the chilli paste is packed with flavor. Just plan ahead to marinate it for 2 days. This way, the chilli flavors really permeate the meat and the buttermilk makes it creamy and silky all at the same time. Do it on a Saturday and you’ve got yourself an easy dinner for a Monday evening. Make it with LOVE and it will overflow with extra deliciousness! 

GRAN LUCHITO & BUTTERMILK MARINATED ROAST CHICKEN – serves 4

One 3.5 lb. whole chicken
1.5 cups of whole buttermilk – preferably Kate’s
1.5 Tbs. of Gran Luchito Smoked Chilli Paste
1 tsp. crushed Juniper berries

Two days before serving, wash and paper towel dry your chicken. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks as well as cut partway through the joint between the wings and the breast. This will allow the chicken to cook much faster.
Gran Luchito Buttermilk Marinated Roast Chicken ingredients.
Combine the buttermilk, Gran Luchito and crushed juniper berries in a small bowl and whisk together. Gran Luchito Buttermilk Marinated Chicken in a bag.Pour this mixture in a ziplock bag and put your chicken in. Close the bag and distribute the marinade all over. Store in the refrigerator for two days, turning the bag over and rubbing the marinade in periodically.

Gran Luchito Buttermilk Roasted Chicken in a pan.On the day you’re serving the chicken, preheat the oven to 450°. Place the chicken with the marinade in a non-stick, ovenproof skillet. (I did this or you can drain it from the marinade as essentially it does make a mess in your skillet but it probably imparts more flavor this way. With the skillet being non-stick, it fortunately cleans up easily.)

Set the skillet over high heat and cook the chicken until it starts to brown, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Carefully remove the chicken from the skillet (remember the handle is piping hot so do not grab it unless you have a hotpad on!) and place on a platter. Let the chicken rest for 5 – 10 minutes. Cut it into 8 pieces and serve with LOVE.Gran Luchito Buttermilk Roasted Chicken on a platter from Nov 17, 2014

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Filed Under: Dinner, Poultry Tagged With: buttermilk marinated smoked chicken, Chelsea Market Baskets, Gran Luchito Smoked Chilli Paste, quick roasted chicken

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Comments

  1. Rosemary Mullally says

    December 17, 2014 at 1:13 PM

    The pepper paste looks very interesting.

    Reply
  2. cheri says

    December 17, 2014 at 2:52 PM

    This would be a big hit at our house, love how you cooked the chicken.
    cheri recently posted…Festive Rosemary and Toasted Caraway ShortbreadMy Profile

    Reply
  3. John@Kitchen Riffs says

    December 17, 2014 at 5:38 PM

    I love anything spicy! And I love roast chicken. So you see where I’m going with this, right? This would definitely be a hit at our house. Fun recipe. Thanks — and I hope you have a wonderful holiday season!
    John@Kitchen Riffs recently posted…The Milk Punch CocktailMy Profile

    Reply
  4. Maureen | Orgasmic Chef says

    December 18, 2014 at 2:40 AM

    I’m sniffing the air to catch the aroma of this chicken. I must make it. 🙂
    Maureen | Orgasmic Chef recently posted…Therapy Kitchen CollectionMy Profile

    Reply
  5. Alex says

    December 18, 2014 at 4:52 AM

    This looks great Mary, we haven’t tried it with buttermilk before so we’ll definitely be giving this a go.

    Reply
  6. Evelyen@cheapethniceatz says

    December 18, 2014 at 12:59 PM

    Maybe only 4 ingredients but 3 are really unique, juniper berries too? I am so curious to try this chicken it looks amazing.
    Evelyen@cheapethniceatz recently posted…Smoky Brazilian Fish and Potato StewMy Profile

    Reply
  7. Raymund says

    December 18, 2014 at 1:59 PM

    I bet those would be delicious, look at all those flavours
    Raymund recently posted…Guest Post : Louise from Paleo Living Magazine featuring Carrot Crab Hash with Ginger and CilantroMy Profile

    Reply
  8. Holly | Beyond Kimchee says

    December 18, 2014 at 8:51 PM

    I’ve never heard of smoked chili pepper and this recipe sounds very intriguing to me. I bet the buttermilk will make the chicken so tender and moist. I am all for spicy food!
    Holly | Beyond Kimchee recently posted…Steak with Chimichurri SauceMy Profile

    Reply

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