Peruvian Grilled Chicken with Creamy Green Sauce

Peruvian Grilled Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.

Today, I’m throwing a new recipe into the mix. My friend Angela told me about this amazing peruvian grilled chicken that she makes and it totally peaked my interest. The chicken has all the flavors going on – garlic, soy sauce, cumin, plus it’s served with an amazing creamy green sauce that’s got jalapeno, cilantro and fresh lime juice. Basically all of my favorite flavors.

To make things easy, I had my butcher quarter a whole chicken for me. Then, I just added it to a large ziploc bag, poured my marinade over it and let it sit in the refrigerator overnight to let all those amazing flavors soak in.

Peruvian Grilled Chicken with Creamy Green Sauce is packed with flavor and the perfect way to add some international flair to your next barbecue.

INGREDIENTS

CHICKEN:

• 1 whole chicken quartered, about 3 1/2 pounds
• 5 cloves garlic peeled
• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper

GREEN SAUCE:

• 3 jalapeños seeded, ribs removed and roughly chopped
• 1 cup fresh cilantro leaves
• 2 cloves garlic peeled
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

INSTRUCTIONS

CHICKEN:

• Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
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• Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

GREEN SAUCE:

• Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.

GRILL CHICKEN:

• Charcoal: Distribute lit coals along opposite sides of bottom rack, leaving an empty space, about the size of the quartered chicken, in the middle. Allow it to heat to high by fully opening the vents on the bottom and lid of grill. The grill will be ready when you can hold your hand 5-inches above the grill rack for about 3-4 seconds.
• Gas: Preheat all burners on high, then reduce to medium-high heat.
• Oil the grate of the grill and grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until fully cooked, 30-35 minutes (adding charcoal to maintain heat).

NOTE:

• If you prefer to cook indoors, the chicken can be roasted in the oven. Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan, along with 1 cup water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.

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