Description
Grilled Peruvian chicken gets a vibrant upgrade with a creamy jalapeño cilantro sauce. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
- 3 1/2 lbs (1588 g) whole chicken quartered
- 5 cloves garlic
- 1/3 cups (79 ml) soy sauce
- 2 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Black pepper
- 3 jalapeños seeded (ribs removed and roughly chopped)
- 1 cups (237 ml) fresh cilantro leaves
- 2 cloves garlic
- 1/2 cups (118 ml) mayonnaise
- 1/4 cups (59 ml) Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add marinade. Place in the refrigerator and allow to marinate for 8 to 24 hours.
For the Soup
- Combine all ingredients except the olive oil in a blender; process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
For the Grill Chicken
- Charcoal: Distribute lit coals along opposite sides of the bottom rack, leaving an empty space, about the size of the quartered chicken, in the middle. Allow it to heat to high by fully opening the vents on the bottom and lid of the grill. The grill will be ready when you can hold your hand 5 inches above the grill rack for about 3-4 seconds.
- Gas: Preheat all burners on high, then reduce to medium-high heat.
- Oil the grate of the grill and grill chicken over the area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until fully cooked, 30-35 minutes (adding charcoal to maintain heat).
Notes
- For a smokier flavor, use mesquite or hickory wood chips on your charcoal grill.
- To make the sauce ahead of time, prepare it up to 2 days in advance and store it in an airtight container in the refrigerator.
- If you don’t have Greek yogurt, substitute sour cream or crème fraîche for a similar creamy texture in the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 40
- Cholesterol: 150