Authentic Peruvian Grilled Chicken with Spicy Green Sauce Recipe

This Peruvian grilled chicken recipe brings the vibrant flavors of South American cuisine right to your backyard. The secret lies in a tantalizing vinegar and spice rub that infuses the meat with incredible flavor. Slow-cooked on the grill for maximum tenderness, then quickly crisped over high heat, this chicken emerges juicy and packed with flavor. But the real star of the show? A creamy, spicy green sauce bursting with jalapeños and ají amarillo peppers that will have you coming back for more!

Crafting the Irresistible Green Sauce

The green sauce is the heart and soul of this dish. It’s a tantalizing blend of creamy mayonnaise, zesty lime, fiery jalapeños, and fresh cilantro. When seasoned just right, it creates an explosion of flavors in your mouth – salty, tangy, spicy, and smooth all at once. This versatile sauce isn’t just perfect for the grilled chicken; it’s a game-changer for salads, fries, grilled corn, and even next-day chicken hash!

Preparing the Chicken and Marinade

While rotisserie cooking is traditional, our method delivers equally moist and crispy results right on your home grill. The key is butterflying the chicken, which ensures even cooking and maximum flavor absorption. Our marinade is a mouthwatering blend of cumin, paprika, fresh garlic, vinegar, and oil – creating a paste that infuses every inch of the bird with Peruvian-inspired deliciousness.

Mastering the Grill

Our two-zone grilling method is the secret to perfectly cooked chicken every time. We start low and slow on the cooler side to render fat and dry the skin, then finish with a sizzling crisping session over high heat. The result? Juicy meat with irresistibly crispy, charred skin that will have your guests begging for seconds!

Peruvian-Style Grilled Chicken With Green Sauce Recipe

Ingredients

For the Sauce:

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

For the Chicken:

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

Directions

1. For the Sauce: In a blender, combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar. Blend until smooth, scraping down sides as needed. With the blender running, slowly drizzle in olive oil. Season with salt and pepper to taste. The sauce will thicken as it chills. Transfer to a sealed container and refrigerate until serving time.
2. For the Chicken: Pat the chicken dry and place it breast-side down on a cutting board. Using kitchen shears, remove the backbone. Flip the chicken over and press firmly on the breastbone to flatten. For stability, skewer the chicken horizontally through the thighs and breasts. Tuck wing tips behind the back.
3. In a small bowl, mix salt, cumin, paprika, pepper, garlic, vinegar, and oil into a paste. Massage this mixture evenly over all surfaces of the chicken.
4. Prepare your grill for two-zone cooking: high heat on one side, no heat on the other. For charcoal, light a full chimney of coals and spread them over half the grate. For gas, set half the burners to high. Place the cooking grate, cover, and preheat for 5 minutes. Clean and oil the grate.
5. Place the chicken skin-side up on the cool side of the grill, legs toward the hot side. Cover with vents open and aligned over the chicken. Cook until the breast reaches 110°F (43°C). Flip the chicken onto the hot side, skin down, with breasts toward the cool side. Press down with a spatula for good contact. Cover and cook until the skin crisps and breast temperature reaches 145-150°F (63-66°C), about 10 minutes. If burning occurs, slide to the cool side to finish cooking.
6. Transfer the chicken to a cutting board and let rest for 5-10 minutes. Carve and serve with the zesty green sauce.

Notes

For a milder sauce, remove jalapeño seeds and ribs before blending. Ají amarillo, a Peruvian yellow pepper paste, can be found in Latin markets but is optional.