Description
This Peruvian Grilled Chicken recipe features a tender, butterflied whole chicken marinated with a vibrant blend of spices and citrus, grilled to perfection for a crispy skin and juicy interior. Served alongside a zesty and creamy green sauce made with fresh cilantro, jalapeños, and lime, this dish brings traditional Peruvian flavors to your grill, perfect for a flavorful and easy meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (3-4 pounds), butterflied
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 5 cloves garlic, minced
- 1 tablespoon Aji Amarillo paste or 2 teaspoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Creamy Green Sauce
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1-2 jalapeños, seeded and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, lime juice, soy sauce, minced garlic, Aji Amarillo paste, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Mix thoroughly to form a well-blended marinade.
- Marinate the Chicken: Rub the marinade generously over the butterflied chicken to ensure all surfaces are covered. Place the chicken in the refrigerator and allow it to marinate for at least 2 hours, or up to overnight for deeper flavor penetration.
- Preheat the Grill: Set your grill to medium-high heat, allowing it to reach the ideal temperature for cooking the chicken evenly and achieving a crispy skin.
- Grill the Chicken: Place the marinated chicken skin-side down on the hot grill. Cook for about 10-15 minutes per side, flipping carefully, until the skin is crisp and the internal temperature reaches 165°F (75°C) ensuring it’s fully cooked.
- Make the Creamy Green Sauce: While the chicken is grilling, combine the cilantro leaves, mayonnaise, sour cream, lime juice, seeded chopped jalapeños, minced garlic, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and creamy.
- Rest the Chicken: Remove the grilled chicken from the heat and allow it to rest for about 5 minutes. This helps the juices redistribute, keeping the meat moist and tender.
- Serve: Carve the chicken and serve it alongside the creamy green sauce for dipping. Enjoy the vibrant flavors of this Peruvian classic!
Notes
- For extra flavor, marinate the chicken overnight rather than just 2 hours.
- You can substitute mayonnaise with Greek yogurt in the green sauce for a lighter version.
- If Aji Amarillo paste is unavailable, smoked paprika and a touch of chili powder can be used as a substitute.
- Adjust the number of jalapeños in the green sauce based on your preferred spice level.
- Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Butterflying the chicken ensures it cooks evenly and faster on the grill.
