Dominican Roasted Chicken Wasakaka: A Flavorful Recipe Guide

Dominican Roasted Chicken Wasakaka: Prepare to be transported to the vibrant heart of the Dominican Republic with this incredibly flavorful and surprisingly simple recipe! Imagine biting into succulent, juicy chicken, its skin perfectly crisped and infused with a tangy, garlicky, and herbaceous marinade that will leave you craving more. This isn’t just roasted chicken; it’s an experience.

Wasakaka, the star of this dish, is more than just a sauce; it’s a cultural staple. Passed down through generations, this vibrant blend of citrus, garlic, and herbs reflects the Dominican spirit – bold, bright, and full of life. Think of it as the Dominican version of chimichurri, adding a zesty kick to everything it touches. While its exact origins are shrouded in family secrets and regional variations, one thing remains constant: its ability to elevate any meal.

People adore Dominican Roasted Chicken Wasakaka for its incredible depth of flavor and ease of preparation. It’s the perfect weeknight meal that feels special enough for a weekend gathering. The combination of the crispy skin, the tender meat, and the vibrant Wasakaka sauce is simply irresistible. Plus, the aroma that fills your kitchen as it roasts is pure culinary bliss. Get ready to impress your family and friends with this authentic taste of the Caribbean!

this Recipe

Ingredients:

• For the Chicken:
• 1 whole chicken (about 3-4 lbs), giblets removed
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• For the Wasakaka Sauce:
• 1 cup fresh parsley, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 jalapeño pepper, seeded and minced (optional, for heat)

Preparing the Chicken Marinade:

Okay, let’s get started! The key to a truly flavorful Dominican Roasted Chicken is a good marinade. We’re going to build a vibrant and aromatic base that will infuse the chicken with deliciousness.

1. First, grab a large bowl. In it, combine the olive oil, chopped onion, green bell pepper, red bell pepper, and minced garlic. This aromatic trio forms the foundation of our flavor profile.
2. Next, add the dried oregano, smoked paprika, ground cumin, and cayenne pepper (if you’re feeling brave!). These spices will give the chicken a warm, earthy, and slightly smoky flavor. Don’t be shy with the paprika; it’s a key ingredient.
3. Now, pour in the orange juice, lime juice, soy sauce, Worcestershire sauce, and apple cider vinegar. These liquids will not only add moisture but also contribute to the complex flavor profile, providing a balance of sweetness, acidity, and umami.
4. Finally, season with salt and pepper to taste. Remember, you can always add more salt later, so start with a teaspoon and adjust as needed.
5. Give everything a good stir until all the ingredients are well combined. The marinade should be fragrant and colorful.

Marinating the Chicken:

Now comes the crucial step: letting the chicken soak up all that goodness! The longer you marinate it, the more flavorful it will be. I recommend at least 4 hours, but overnight is even better.

1. Rinse the whole chicken under cold water and pat it dry with paper towels. This will help the marinade adhere better.
2. Place the chicken in a large resealable plastic bag or a large bowl.
3. Pour the marinade over the chicken, making sure to coat it thoroughly, inside and out. Use your hands to rub the marinade into the chicken’s skin and cavity.
4. If using a plastic bag, squeeze out any excess air and seal it tightly. If using a bowl, cover it with plastic wrap.
5. Place the chicken in the refrigerator and let it marinate for at least 4 hours, or preferably overnight. Turn the chicken occasionally to ensure even marinating.

Roasting the Chicken:

Alright, the chicken has been marinating, and now it’s time to roast it to golden-brown perfection! This is where the magic happens, and your kitchen will start to smell absolutely amazing.

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
2. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook more evenly.
3. Place the chicken in a roasting pan. You can use a roasting rack inside the pan to elevate the chicken, which will allow for better air circulation and crispier skin. If you don’t have a roasting rack, that’s okay too!
4. Pour any remaining marinade over the chicken.
5. Roast the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to check the temperature.
6. Baste the chicken with the pan juices every 20-30 minutes during roasting. This will help keep it moist and flavorful.
7. If the chicken starts to brown too quickly, you can tent it with aluminum foil.
8. Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.

Making the Wasakaka Sauce:

While the chicken is resting, let’s whip up the Wasakaka sauce. This vibrant green sauce is the perfect complement to the roasted chicken, adding a burst of fresh, herbaceous flavor.

1. In a food processor or blender, combine the fresh parsley, fresh cilantro, minced garlic, white vinegar, olive oil, water, salt, pepper, and jalapeño pepper (if using).
2. Pulse until the sauce is smooth but still slightly chunky. You don’t want to over-process it into a completely smooth puree.
3. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or vinegar to suit your preference.
4. Pour the Wasakaka sauce into a serving bowl.

Serving the Dominican Roasted Chicken:

Now for the best part: enjoying the fruits of your labor! Carve the chicken and serve it with a generous dollop of Wasakaka sauce. You can also serve it with sides like rice, beans, plantains, or a simple salad.

1. Carve the roasted chicken into serving pieces.
2. Arrange the chicken on a platter.
3. Spoon the Wasakaka sauce over the chicken or serve it on the side.
4. Serve immediately and enjoy!

Tips for the Best Dominican Roasted Chicken:

• Don’t skip the marinating! The longer the chicken marinates, the more flavorful it will be.
• Use fresh herbs for the Wasakaka sauce. They make a huge difference in the flavor.
• Don’t overcook the chicken. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
• Let the chicken rest before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful bird.
• Adjust the spice level to your liking. If you don’t like spicy food, omit the cayenne pepper in the marinade and the jalapeño pepper in the Wasakaka sauce.

Variations:

• Add vegetables to the roasting pan. You can add potatoes, carrots, onions, or other vegetables to the roasting pan along with the chicken. They will roast in the chicken juices and become incredibly flavorful.
• Use different herbs and spices. Feel free to experiment with different herbs and spices in the marinade and Wasakaka sauce. Some other options include thyme, rosemary, and allspice.
• Make a gravy. You can use the pan juices to make a delicious gravy to serve with the chicken.

Storage:

• Store leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days.
• Store leftover Wasakaka sauce in an airtight container in the refrigerator for up to 5 days.

I hope you enjoy this recipe for Dominican Roasted Chicken with Wasakaka Sauce! It’s a flavorful and satisfying meal that’s perfect for any occasion. Buen provecho!

Conclusion:

This Dominican Roasted Chicken Wasakaka is truly a must-try recipe, and I’m not just saying that! The combination of the vibrant, herbaceous Wasakaka sauce with the perfectly roasted chicken creates a flavor explosion that will transport you straight to the Dominican Republic. The chicken emerges from the oven incredibly juicy and tender, infused with the zesty marinade, while the skin achieves a beautiful, crispy golden-brown hue. It’s a dish that’s both comforting and exciting, familiar yet refreshingly unique.

But what truly sets this recipe apart is the Wasakaka sauce. It’s not just a marinade; it’s a flavor powerhouse! The blend of garlic, citrus, herbs, and a touch of heat creates a symphony of tastes that perfectly complements the richness of the chicken. It’s the kind of sauce you’ll want to drizzle on everything!

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving this incredible chicken. For a classic Dominican meal, serve it with Moro de Guandules (rice and pigeon peas) and a side of fried plantains (tostones). The sweetness of the plantains provides a delightful contrast to the savory chicken and the flavorful rice. Alternatively, you can pair it with a simple green salad for a lighter meal.

Another fantastic serving suggestion is to shred the chicken and use it in tacos or quesadillas. The Wasakaka-infused chicken adds a burst of flavor to these dishes, making them a guaranteed crowd-pleaser. You can also use the shredded chicken in sandwiches or wraps for a quick and easy lunch.

If you’re feeling adventurous, try grilling the chicken instead of roasting it. The grilling process will impart a smoky flavor that complements the Wasakaka sauce beautifully. Just be sure to keep a close eye on the chicken to prevent it from burning.

For a spicier kick, add a pinch of cayenne pepper or a few slices of Scotch bonnet pepper to the Wasakaka sauce. If you prefer a milder flavor, you can reduce the amount of garlic or omit the hot pepper altogether.

You can also experiment with different herbs in the Wasakaka sauce. Cilantro, parsley, and oregano are all excellent choices. Feel free to adjust the quantities of each herb to suit your personal preferences.

Don’t Be Afraid to Experiment!

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and techniques to create your own unique version of Dominican Roasted Chicken Wasakaka. The most important thing is to have fun and enjoy the process!

I truly believe that this recipe will become a staple in your kitchen. It’s easy to make, packed with flavor, and guaranteed to impress your family and friends. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Dominican cuisine!

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think and see any variations you’ve created. Don’t forget to snap a picture of your delicious Dominican Roasted Chicken Wasakaka and tag me on social media! Happy cooking!