Peruvian Grilled Chicken with Creamy Green Sauce

Name: Peruvian Grilled Chicken with Creamy Green Sauce
Ingredients: 4 pound whole chicken, spatchcocked or 8 bone-in, skin-on chicken thighs; 3 tablespoon olive oil; 6 garlic cloves; 2 tablespoon ground cumin; 2 tablespoon paprika; 1 tablespoon oregano; 1 tablespoon ground black pepper; 2 teaspoon kosher salt; 2 teaspoon white vinegar; 1 tablespoon lime juice; 1 cup fresh cilantro leaves and tender stems; 2 jalapeños, seeds removed (keep seeds for extra heat); 2 clove garlic; 0.5 cup mayonnaise; 0.25 cup sour cream; 1 tablespoon lime juice; 1 tablespoon olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon ground cumin

Master this zesty Peruvian Grilled Chicken with herb-packed green sauce at home! Bold, aromatic flavors bring the taste of Peru to your table.

Ingredients

whole chicken
spatchcocked or 8 bone-in, skin-on chicken thighs
4 lb
olive oil
3 tbsp
garlic cloves
6
ground cumin
2 tbsp
paprika
2 tbsp
oregano
1 tbsp
ground black pepper
1 tbsp
kosher salt
2 tsp
white vinegar
2 tsp
lime juice
1 tbsp
fresh cilantro leaves and tender stems
1 c
jalapeños
seeds removed, keep seeds for extra heat
2
garlic
2 clove
mayonnaise
½ c
sour cream
¼ c
lime juice
1 tbsp
olive oil
1 tbsp
kosher salt
½ tsp
ground cumin
¼ tsp

Directions

1
Prepare marinade by combining olive oil, minced garlic, cumin, paprika, oregano, black pepper, salt, white vinegar, and lime juice in a bowl.
2
Rub the spice mixture all over the chicken, getting under the skin where possible. Marinate in the refrigerator for at least 4 hours or overnight.
3
Make green sauce by processing cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and cumin until smooth. Refrigerate until serving.
4
Set up grill for two-zone cooking – one side hot, one side cooler. For gas grills, set one side to medium-high (400°F) and the other to low.
5
Place chicken skin-side down over hot zone for 5-6 minutes until charred, then flip and move to cooler side.
6
Close lid and cook until internal temperature reaches 165°F (74°C) – about 35-40 minutes for spatchcocked chicken or 20-25 minutes for thighs.
7
Let chicken rest for 10 minutes before cutting and serving with the green sauce.

Peruvian Grilled Chicken with Creamy Green Sauce

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