Bold Taste: Grilled Peruvian Chicken with Creamy Jalapeño Cilantro Sauce
Peruvian Grilled Chicken with Creamy Jalapeño Cilantro Sauce! It’s irresistibly good!
Things to know:
What is Peruvian grilled chicken?
The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce made with jalapeños and ají amarillo peppers.
What is different about Peruvian chicken?
Peruvian chicken (Pollo a la Brasa) stands out due to its deeply flavorful marinade featuring Peruvian chilies like aji amarillo and aji panca, combined with soy sauce, garlic, cumin, and lime, plus a unique preparation method involving spit-roasting or high-heat roasting, often butterflied (spatchcocked) for even cooking and served with an addictive, spicy aji verde (green sauce). This results in incredibly juicy meat with smoky, crispy, golden-brown skin, distinct from standard rotisserie chicken.
What to eat Peruvian chicken with?
Without a doubt, Peruvian chicken grill pairs well with Peruvian salsa verde. Salsa verde (ají verde) is a green, fresh and spicy condiment that complements many dishes from Peru but also goes perfectly for both red meat and poultry. Depending on your tastes, you can make it more or less spicy.
What is the most eaten food in Peru?
Peru’s most popular dishes include iconic Ceviche (raw fish cured in citrus), Lomo Saltado (stir-fried beef with fries and rice), and the beloved rotisserie chicken dish, Pollo a la Brasa, while regional favorites feature Cuy (guinea pig) in the Andes and dishes like Arroz con Pato (rice with duck).
What do jalapeños do for your body?
Jalapeños offer benefits like boosting metabolism and aiding weight loss (due to capsaicin), supporting the immune system & skin health (with Vitamins A & C), improving heart health, providing natural pain relief, and aiding digestion, all while being low in calories and packed with antioxidants and fiber. Their spicy compound, capsaicin, is responsible for many of these perks, helping with inflammation, blood flow, and fat burning.
Ingredients
Chicken:
2 pounds chicken thighs, boneless, skinless
5 cloves garlic, peeled
1/3 cup soy sauce
Juice for 1 lime
2 t cumin
1 t paprika
1/2 t dried oregano
Black pepper to taste
Green Sauce:
3 jalapeños, seeded and roughly chopped
1 cup fresh cilantro leaves
2 green onions, chopped (green parts only)
2 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
Juice from 1 lime
1/2 t salt
1/4 t black pepper
1. The night before, puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender. Marinate chicken thighs in this mixture in a large ziplock bag in the fridge for 8 to 24 hours.
2. Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Drizzle in olive oil while blending. Chill until serving.
3. Preheat grill to medium-high heat. Grill marinated chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F.
4. Serve with some coconut rice. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
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