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Peruvian-Style Grilled Chicken With Green Sauce Recipe

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4.4 from 87 reviews

This Peruvian-Style Grilled Chicken with Green Sauce recipe offers a vibrant and flavorful twist on traditional grilled chicken. Marinated with a blend of cumin, paprika, garlic, and vinegar, then butterflied and grilled to perfection over charcoal or gas, this dish is served alongside a creamy, spicy green sauce made with jalapeños, ají amarillo paste, cilantro, garlic, and tangy lime. The method ensures tender, juicy meat with a crispy skin and a zesty accompaniment that perfectly complements the smoky flavors.

Ingredients

Scale

For the Sauce:

  • 3 whole jalapeño chiles, roughly chopped
  • 1 tablespoon (15 ml) ají amarillo pepper paste
  • 1 cup fresh cilantro leaves (1 ounce; 28 g)
  • 2 medium cloves garlic
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 2 teaspoons (10 ml) fresh juice from 1 lime
  • 1 teaspoon (5 ml) distilled white vinegar
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the Chicken:

  • 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8 kg)
  • 4 teaspoons (12 g) kosher salt
  • 2 tablespoons (18 g) ground cumin
  • 2 tablespoons (18 g) paprika
  • 1 teaspoon (3 g) freshly ground black pepper
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons (30 ml) white vinegar
  • 2 tablespoons (30 ml) vegetable or canola oil

Instructions

  1. Prepare the Sauce: Combine the jalapeños, ají amarillo paste, cilantro, garlic, mayonnaise, sour cream, lime juice, and white vinegar in the jar of a blender. Blend on high speed, scraping down the sides as necessary until the mixture is smooth. With the blender running, slowly drizzle in the olive oil. Season with kosher salt and freshly ground black pepper to taste. The sauce will be loose at first but will thicken as it chills. Transfer it to a sealed container and refrigerate until ready to serve.
  2. Butterfly the Chicken: Pat the chicken dry with paper towels. Place it breast side down on a large cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone to flatten the bird completely. For stability during cooking, insert a metal or wooden skewer horizontally through the chicken, entering one thigh, passing through both breast halves, and exiting the other thigh. Tuck wing tips behind the back.
  3. Make the Marinade and Season Chicken: In a small bowl, combine the kosher salt, ground cumin, paprika, freshly ground black pepper, minced garlic, white vinegar, and vegetable oil. Massage the mixture together with your fingertips until uniform. Spread this marinade evenly over all surfaces of the butterflied chicken.
  4. Prepare the Grill: Light a chimney full of charcoal and wait until all coals are covered with gray ash. Pour the coals and spread them evenly over one half of the charcoal grate to create two heat zones—one hot and one cooler. If using a gas grill, turn half the burners to high heat. Place the cooking grate, cover the grill, and allow it to preheat for 5 minutes. Clean and oil the grill grates thoroughly.
  5. Start Grilling the Chicken: Place the chicken skin side up on the cooler side of the grill, positioning the legs toward the hotter side. Cover the grill with vents open and positioned over the chicken, and open the bottom vents. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 110°F (43°C).
  6. Finish Grilling: Carefully flip the chicken skin side down onto the hotter side of the grill with breasts facing the cooler side. Press down firmly with a wide, stiff spatula to ensure good contact with the grates. Cover and cook until the skin crisps and the internal temperature in the thickest part of the breast reaches 145 to 150°F (63 to 66°C), about 10 minutes. If the chicken begins to burn before it reaches temperature, move it to the cooler side of the grill, cover, and continue cooking. Avoid leaving the lid off longer than necessary to check temperature to prevent burning.
  7. Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for 5 to 10 minutes. Carve the chicken into portions and serve alongside the chilled green sauce.

Notes

  • To reduce the heat of the jalapeños in the sauce, remove seeds and membranes before blending.
  • If ají amarillo paste is unavailable, it can be substituted with a mix of yellow chili powder and a bit of turmeric for color and mild spice.
  • Butterflying the chicken ensures even cooking and crispier skin.
  • Using a skewer to stabilize the chicken helps maintain its shape on the grill for optimal cooking.
  • Maintaining two heat zones on the grill allows for cooking the chicken evenly without burning.
  • Ensure to rest the chicken after grilling to allow juices to redistribute, resulting in a more flavorful and moist final dish.

Keywords: Peruvian grilled chicken, green sauce, ají amarillo, butterflied chicken, spicy grilled chicken, summer grilling, Latin American cuisine

Find it online: https://servedbynora.com/peruvian-style-grilled-chicken-with-green-sauce-recipe/