Grilled Peruvian Chicken with Green Sauce

Ingredients

For the Chicken Marinade:

• 1 whole chicken (about 4 lbs), spatchcocked or cut into pieces

• 3 tbsp olive oil

• 3 tbsp soy sauce

• 3 tbsp lime juice (freshly squeezed)

• 6 cloves garlic, minced

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp smoked paprika (optional, for extra depth)

• 1 tsp dried oregano

• 1 ½ tsp salt

• 1 tsp black pepper

For the Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves (packed)

• 2 fresh jalapeños (seeded for less heat, or keep seeds for spicier)

• 2 cloves garlic

• ½ cup mayonnaise (or Greek yogurt for lighter version)

• ¼ cup sour cream

• 2 tbsp lime juice

• 2 tbsp olive oil

• 2 tbsp grated Parmesan cheese (traditional touch)

• 1 tsp white vinegar

• Salt, to taste

Instructions

1. Marinate the Chicken:

   • In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, cumin, paprika, smoked paprika, oregano, salt, and pepper.

   • Rub the mixture all over the chicken (under the skin too).

   • Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

2. Grill the Chicken:

   • Preheat grill to medium-high (about 400°F / 200°C).

   • Grill chicken skin-side down first for 5–7 minutes to crisp, then flip and continue cooking, turning occasionally, until chicken reaches 165°F (74°C) internal temp (about 40–50 minutes for a whole spatchcocked chicken).

   • Rest for 10 minutes before carving.

3. Make the Green Sauce:

   • In a blender or food processor, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, Parmesan, vinegar, and salt.

   • Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:

   • Carve chicken and serve hot with plenty of the green sauce on the side.