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This Peruvian-style grilled chicken with green sauce combines smoky, spiced poultry with a vibrant, creamy herb sauce that will transport your taste buds straight to the streets of Lima. The contrast between the crispy-skinned spiced chicken and the cool, spicy sauce creates a flavor explosion that's become my go-to recipe for both casual family dinners and entertaining guests.
I first encountered this dish during my travels through Peru and became obsessed with recreating it at home. After many attempts, this version has become so popular in my household that my children now request it by name whenever we fire up the grill.
Ingredients
- Jalapeño chiles: Provide adjustable heat that forms the backbone of the sauce
- Ají amarillo paste: Contributes authentic Peruvian flavor with fruity notes and moderate spice
- Fresh cilantro leaves: Bring brightness and that distinctive herbaceous quality
- Garlic: Adds pungent depth that balances the creamy elements
- Mayonnaise: Creates the rich, smooth base that carries all the flavors
- Sour cream: Adds tangy richness while tempering the heat
- Fresh lime juice: Provides essential acidity that makes all the flavors pop
- White vinegar: Gives an extra tang that balances the richness
- Extra virgin olive oil: Emulsifies and adds silky texture to the finished sauce
- Whole chicken: Around 4 pounds works best for even cooking and serving a family of four
- Kosher salt: Enhances all the flavors and helps create crispy skin
- Ground cumin: Brings earthy warmth essential to Peruvian cuisine
- Paprika: Adds smoky depth and beautiful color to the finished chicken
- Black pepper: Provides subtle heat that complements the spice blend
- Fresh garlic cloves: Infuse the marinade with aromatic complexity
- White vinegar: Tenderizes the meat while adding brightness
- Vegetable oil: Helps the spices adhere to the chicken and promotes browning
Step-by-Step Instructions
- Prepare the Green Sauce:
- Blend all sauce ingredients except oil until smooth. This thorough blending ensures no chunks remain and flavors meld completely. The processor should run for at least 60 seconds, scraping down sides halfway through.
- Emulsify with oil:
- With blender running, slowly drizzle in olive oil in a thin stream. This gradual addition creates a stable emulsion that gives the sauce its perfect consistency. The sauce will initially appear thin but will thicken considerably after refrigeration.
- Season to taste:
- Add salt and pepper gradually, tasting between additions. The sauce should have a bright, vibrant flavor with noticeable heat balanced by creaminess. Remember the flavors intensify as the sauce rests.
- Butterfly the chicken:
- Place chicken breast-side down and remove backbone with kitchen shears, cutting about ¼ inch from either side of the spine from neck to tail. Save backbone for stock. Flip chicken over and press firmly on breastbone until it cracks and chicken lays flat.
- Apply the spice rub:
- Combine all spice ingredients into a thick paste and thoroughly massage into every surface of the chicken, including under skin where possible. The paste should coat the chicken completely for maximum flavor penetration.
- Set up the grill:
- Create a two-zone fire with coals on one side only. This arrangement allows for initial indirect cooking followed by direct searing. Grill temperature should reach approximately 400°F before adding chicken.
- Cook with indirect heat:
- Place butterflied chicken skin-side up on the cooler side with legs facing the hot zone. Cover with vents positioned over chicken to draw smoke across it. Cook until breast reaches 110°F, about 30-35 minutes.
- Crisp the skin:
- Flip chicken and move to direct heat with skin down, breasts pointing toward cooler zone. Press firmly with spatula to ensure full contact with grates. This critical step creates the signature crispy skin and grill marks.
- Rest and serve:
- Allow chicken to rest on cutting board for at least 5 minutes before carving. This resting period allows juices to redistribute throughout the meat. Serve with generous portions of green sauce.
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The ají amarillo paste is truly what makes this dish special in my family. When I first made this recipe, I was tempted to skip this ingredient since it required a special trip to the international market. Taking that extra step made all the difference, and now I keep jars of it in my pantry at all times. The fruity, moderately spicy flavor is unlike any other chile I have ever tasted.
Storage Tips
The green sauce will keep beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after the first day as they have time to meld. Give it a quick stir before serving if any separation occurs.
Ingredient Substitutions
No ají amarillo paste? While not traditional, you can substitute 1 tablespoon of habanero hot sauce mixed with 1 teaspoon of mango puree for a similar fruity heat profile.
Serving Suggestions
This chicken pairs beautifully with simple sides that complement without competing. Try serving it with cilantro lime rice, a simple green salad, or grilled corn on the cob.
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This recipe brings together the vibrant flavors of Peru while making it approachable for home kitchens. Once you make this, it'll become a staple at your table too!
Frequently Asked Questions
- → What is spatchcocking and why is it used for this chicken?
- Spatchcocking involves removing the backbone and flattening the chicken, which allows for more even cooking and better heat distribution. For this Peruvian-style chicken, it helps the bird cook faster and ensures both white and dark meat finish at the proper temperature while developing crispy skin.
- → What can I substitute for ají amarillo paste?
- If you can't find ají amarillo paste, you can substitute with a mixture of habanero or scotch bonnet pepper and a little yellow bell pepper for color. Some cooks use a combination of turmeric (for color) and a milder hot sauce. The paste adds authentic Peruvian flavor, but the dish will still be delicious without it.
- → Can I adjust the spiciness of the green sauce?
- Yes, you can easily adjust the heat level by removing the seeds and ribs from the jalapeños (for milder sauce) or adding more peppers (for extra heat). You can also reduce or increase the amount of ají amarillo paste based on your spice preference.
- → Can I make this chicken without a grill?
- Absolutely! While grilling provides the traditional smoky flavor, you can roast the spatchcocked chicken in an oven at 425°F (220°C) on a wire rack over a baking sheet. Roast until the internal temperature reaches 145-150°F in the breast, about 45-55 minutes, and you'll still get delicious results with crispy skin.
- → How long can I store the green sauce?
- The green sauce can be refrigerated in an airtight container for up to 1 week. It actually improves in flavor after a day as the ingredients meld together. The sauce will thicken in the refrigerator, so you may want to let it sit at room temperature for 15 minutes before serving.
- → What sides pair well with this Peruvian chicken?
- Traditional accompaniments include french fries, a simple salad with avocado, or rice. For an authentic Peruvian meal, serve with papa a la huancaína (potatoes with spicy cheese sauce) or a side of canary beans. Grilled corn on the cob or roasted vegetables also complement the flavors beautifully.