Grilled Peruvian Chicken & Jalapeño Green Sauce
Grilled Peruvian Chicken & Jalapeño Green Sauce
Ingredients
For the Grilled Peruvian Chicken
- 4 pounds whole chicken, about 4-5 pounds
- 2 aji amarillo peppers, fresh or frozen, finely chopped
- 3 dried aji panca peppers
- 1 lemon, zest and juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 3 cloves garlic, minced
- salt, to taste
- black pepper, to taste
For the Jalapeño Green Sauce
- 2 jalapeños, stems removed, seeds left in for more heat or removed for milder
- 3 cloves garlic
- 1 1/2 ounces queso fresco, roughly 1/4 disc
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 bunch cilantro, large, stems included
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the aji panca peppers: Remove stems and seeds from the dried aji panca peppers. Place them in a bowl, cover with hot water, and let soak for 20 to 30 minutes until soft. Drain the peppers, reserving a small splash of the soaking water. Blend the softened peppers with the reserved water until a smooth paste forms. Measure out 1 1/2 to 2 tablespoons of this paste for the marinade.
⏱️ 30 min
- 2
Spatchcock the chicken: Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard it (or save for stock). Flip the chicken over so it's breast-side up, then press firmly on the breastbone with the heel of your hand until the chicken lies flat.
⏱️ 5 min
- 3
Prepare the chicken marinade: In a large bowl, combine the finely chopped aji amarillo peppers, the measured aji panca paste, lemon zest and juice, soy sauce, olive oil, paprika, cumin, oregano, minced garlic, and salt and black pepper to taste. Mix well to combine all ingredients.
⏱️ 5 min
- 4
Marinate the chicken: Place the spatchcocked chicken in a large dish or a resealable plastic bag. Generously rub the prepared marinade all over the chicken, making sure to get some under the skin, especially over the breast and thighs. Cover the dish or seal the bag and refrigerate for at least 3 hours, or preferably overnight, for the best flavor.
⏱️ 5 min
- 5
Preheat the grill or oven: About 15 minutes before you are ready to cook, preheat your grill for indirect heat or preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375
- 6
Cook the chicken: If grilling, place the chicken breast-side up over indirect heat. If using an oven, place the chicken on a rack set over a baking sheet. Cook for 45 to 60 minutes, or until the internal temperature of the breast reaches 165°F and the thighs reach 175-185°F. Use a meat thermometer to check for doneness.
⏱️ 60 min•🌡️ 375
- 7
Crisp the skin (optional): For crispier skin, move the chicken over direct heat on the grill for a few minutes, or increase the oven temperature to 400°F for the last 5-10 minutes. Watch closely to prevent the marinade from burning.
⏱️ 10 min•🌡️ 400
- 8
Rest the chicken: Once cooked, remove the chicken from the grill or oven and let it rest on a cutting board, loosely tented with foil, for 10 to 15 minutes before carving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 15 min
- 9
Prepare the jalapeño green sauce: While the chicken is resting, combine all ingredients for the jalapeño green sauce (jalapeños, garlic, queso fresco, sour cream, mayonnaise, cilantro, olive oil, kosher salt, and black pepper) in a blender. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 10
Carve and serve: Carve the rested chicken into desired pieces. Serve immediately with the jalapeño green sauce on the side, accompanied by rice and/or fries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Peruvian Chicken & Jalapeño Green Sauce
For the Grilled Peruvian Chicken
- 4 pounds whole chicken, about 4-5 pounds
- 2 aji amarillo peppers, fresh or frozen, finely chopped
- 3 dried aji panca peppers
- 1 lemon, zest and juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 3 cloves garlic, minced
- salt, to taste
- black pepper, to taste
For the Jalapeño Green Sauce
- 2 jalapeños, stems removed, seeds left in for more heat or removed for milder
- 3 cloves garlic
- 1 1/2 ounces queso fresco, roughly 1/4 disc
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 bunch cilantro, large, stems included
- 2 tablespoons olive oil, plus more as needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the aji panca peppers: Remove stems and seeds from the dried aji panca peppers. Place them in a bowl, cover with hot water, and let soak for 20 to 30 minutes until soft. Drain the peppers, reserving a small splash of the soaking water. Blend the softened peppers with the reserved water until a smooth paste forms. Measure out 1 1/2 to 2 tablespoons of this paste for the marinade.
⏱️ 30 min - 2
Spatchcock the chicken: Place the whole chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone from the tail to the neck. Remove the backbone and discard it (or save for stock). Flip the chicken over so it's breast-side up, then press firmly on the breastbone with the heel of your hand until the chicken lies flat.
⏱️ 5 min - 3
Prepare the chicken marinade: In a large bowl, combine the finely chopped aji amarillo peppers, the measured aji panca paste, lemon zest and juice, soy sauce, olive oil, paprika, cumin, oregano, minced garlic, and salt and black pepper to taste. Mix well to combine all ingredients.
⏱️ 5 min - 4
Marinate the chicken: Place the spatchcocked chicken in a large dish or a resealable plastic bag. Generously rub the prepared marinade all over the chicken, making sure to get some under the skin, especially over the breast and thighs. Cover the dish or seal the bag and refrigerate for at least 3 hours, or preferably overnight, for the best flavor.
⏱️ 5 min - 5
Preheat the grill or oven: About 15 minutes before you are ready to cook, preheat your grill for indirect heat or preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375 - 6
Cook the chicken: If grilling, place the chicken breast-side up over indirect heat. If using an oven, place the chicken on a rack set over a baking sheet. Cook for 45 to 60 minutes, or until the internal temperature of the breast reaches 165°F and the thighs reach 175-185°F. Use a meat thermometer to check for doneness.
⏱️ 60 min•🌡️ 375 - 7
Crisp the skin (optional): For crispier skin, move the chicken over direct heat on the grill for a few minutes, or increase the oven temperature to 400°F for the last 5-10 minutes. Watch closely to prevent the marinade from burning.
⏱️ 10 min•🌡️ 400 - 8
Rest the chicken: Once cooked, remove the chicken from the grill or oven and let it rest on a cutting board, loosely tented with foil, for 10 to 15 minutes before carving. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 15 min - 9
Prepare the jalapeño green sauce: While the chicken is resting, combine all ingredients for the jalapeño green sauce (jalapeños, garlic, queso fresco, sour cream, mayonnaise, cilantro, olive oil, kosher salt, and black pepper) in a blender. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 10
Carve and serve: Carve the rested chicken into desired pieces. Serve immediately with the jalapeño green sauce on the side, accompanied by rice and/or fries.
⏱️ 5 min