Peruvian-Style Grilled Chicken with Green Sauce (Print version)
Smoky Peruvian-style grilled chicken with crisp skin, a garlicky spice rub, and a creamy cilantro green sauce.
# Ingredients:
For the green sauce
01 -
1 cup (28 g) fresh cilantro leaves and tender stems
02 -
1 medium jalapeno, roughly chopped, seeds removed for less heat
03 -
1 tablespoon aji amarillo paste
04 -
2 cloves garlic
05 -
1/2 cup (120 ml) mayonnaise
06 -
1/4 cup (60 g) plain Greek yogurt or sour cream
07 -
2 tablespoons (30 ml) fresh lime juice
08 -
1 teaspoon white vinegar
09 -
2 tablespoons (30 ml) extra-virgin olive oil
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
Freshly ground black pepper
For the chicken
12 -
1 whole chicken, 3 1/2 to 4 lb (1.6 to 1.8 kg), butterflied
13 -
4 teaspoons kosher salt
14 -
2 tablespoons ground cumin
15 -
2 tablespoons paprika
16 -
1 teaspoon black pepper
17 -
4 cloves garlic, minced
18 -
2 tablespoons (30 ml) white vinegar
19 -
1 tablespoon (15 ml) fresh lime juice
20 -
2 tablespoons (30 ml) vegetable or canola oil
# Instructions:
01 -
Blend the cilantro, jalapeno, aji amarillo paste, garlic, mayonnaise, Greek yogurt, lime juice, vinegar, olive oil, salt, and pepper until smooth. Refrigerate while you cook the chicken.
02 -
Place the chicken breast side down. Cut along both sides of the backbone with kitchen shears and remove it. Turn the chicken over and press firmly on the breastbone until the bird lies flat.
03 -
Mix the salt, cumin, paprika, black pepper, minced garlic, vinegar, lime juice, and oil into a paste. Rub it all over the chicken and under loose skin where possible. Let it sit for at least 30 minutes, or refrigerate up to overnight.
04 -
Set up a two-zone grill with one hot side and one cooler side. Clean and oil the grate. Aim for medium-high heat, about 400°F with the lid closed.
05 -
Place the chicken skin side up on the cooler side of the grill with the legs closer to the heat. Cover and cook for 30-40 minutes, until the breast reaches about 135°F to 140°F.
06 -
Move the chicken skin side down over direct heat. Cook 5-10 minutes, pressing gently with a spatula, until the skin is browned and the thickest parts reach 165°F.
07 -
Transfer the chicken to a board and rest for 10 minutes. Carve and serve with plenty of chilled green sauce.
# Good to know:
01 -
Marinate the chicken up to 24 hours for deeper flavor.
02 -
Green sauce keeps for up to 4 days in the refrigerator.
03 -
Use a two-zone grill to prevent the spice rub from burning.