Grilled Peruvian Chicken with Green Sauce
Summer is here and I am LIVING for it!! Especially since we just cruised on by late winter/spring, apparently. But I’m not mad about it. I’m ready to welcome the Washington summer with grillin’ and chillin’ in true Hungry Ali fashion.
Even though this whole ‘Rona situation prohibits us from having large, food-centric gatherings in the backyard (literally our favorite activity in the world), nothing is going to stop me and the hubs from grilling up a storm. Hey, that’s what leftovers are for!
Over the years, Cole and I have been through quite a few grills together. If you don’t have a different grill for every phase of your relationship, then you are doing it wrong! Starting off with the humble yet amazing $10 charcoal grill via Craigslist, to the petite gas grill to fit our first apartment patio, to the legit gas grill that graced our first backyard. While all of those grills have given us plenty of tasty food and fond memories, nothing quite holds a candle to our latest baby, the Kamado Joe.
I won’t even be able to do this baby justice quite like my husband aka the grill master who nerds out over the Kamado each and every day. But what I can tell you is this grill cannot only achieve deep, charcoal flavor from a convention-style cook, but has the ability to smoke and can maintain a stable, low and slow heat for hours on end. It’s been bringing us peer joy since we received it as a wedding gift and it’s truly the gift that will keep on giving for summers to come!
So what are we grilling on it this summer? Well first things first, it’s all about possibly our favorite thing in the world to grill ever: Peruvian chicken with green sauce. Especially during the summer months, we’re making this chicken once every few weeks or so. And for good reason because this particular grilled chicken really takes things to a whole new level.
We’re talking perfectly seasoned, spicy and succulent grilled chicken. Perfectly charred and grilled to perfection on the grill of your choice. This recipe calls for a whole bird that you spatchcock which is not only delicious but a economical. If spatchcocking is not your thing, you could totally buy pre-butchered chicken pieces, like drummies or thighs, or a combo of the two. Whatever your fancy, the chicken is scrumptious as is and we could just end things right there. But no, my friends. It’s all about the green sauce!!
I’m not joking when I say I could probably drink this green sauce with a straw. It is just that good. Creamy, spicy, tangy, it packs a punch of heat while still keeping cool and refreshing. You’ll want to drizzle it all over your chicken, salads, veggies - quite literally anything you can think of! It’s an obsession.
I promise this is a recipe you’ll keep coming back to all summer long!
Grilled Peruvian Chicken with Green Sauce
Adapted from Serious Eats Peruvian-Style Grilled Chicken with Green Sauce
Ingredients
Green Sauce
2-3 whole jalapeños (depending on size you find, and also how far you wanna go with spice!)
1 cup cilantro
3 cloves garlic
1/2 cup mayo
1/4 cup sour cream
Juice from 1 lime
1 teaspoon white vinegar
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Chicken
1 whole chicken (3-4 pounds)
3 tablespoons Kosher salt
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons garlic powder
1 teaspoon freshly ground black pepper
2 tablespoons white vinegar
2 tablespoons avocado oil
Directions
Combine jalapeños, cilantro, garlic, mayo, sour cream, lime juice, and vinegar in a blender or food processor. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Transfer to a sealed container and refrigerate until ready to use. The sauce will thicken.
Pat chicken dry with paper towels and place on a large cutting board, breast side down. Using a sharp knife, remove backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten chicken. Tuck wing tips behind back.
Combine salt, cumin, paprika, pepper, garlic powder, vinegar, and oil in a small bowl. Rib paste-like mixture under and over all skin and surface areas of chicken.
Heat a charcoal or gas grill to high heat. Clean and oil grill grates before grilling. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill and cook until an instant-read thermometer inserted into thickest part of breast registers 110 degrees. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 150 degrees, about 10 minutes longer.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve and serve with sauce.
