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Peruvian Chicken with Cilantro Green Sauce

Course Main Course
Keyword chicken, cilantro, grilled, pepper, peruvian, sauce
Servings 4
Author Melissa Crowe

Ingredients

Chicken Marinade

  • 4 chicken quarters (or one whole chicken)
  • 3 limes juiced
  • ¼ cup olive oil
  • TBSP Aji Amarillo Paste
  • 2 tsp Huacatay Paste
  • 5 garlic cloves minced
  • TBSP ground cumin
  • 1 TBSP smoked paprika
  • tsp freshly ground black pepper

Rachel Farnsworth's Cilantro Green Sauce

  • 1 cup fresh cilantro leaves
  • 1 jalapeño
  • 1 TBSP Aji Amarillo Paste
  • 2 TBSP grated cotija cheese (or parmesan)
  • 1 garlic clove
  • 1 TBSP fresh lime juice
  • 1 tsp white wine vinegar
  • ½ cup mayonnaise
  • tsp salt

Instructions

Peruvian Chicken

  1. Add all of the marinade ingredients into a medium sized bowl and whisk together well. Pour over the chicken and let marinade for at least 6 hours, but overnight is best.

  2. Preheat a grill to medium high heat. Meanwhile, let the chicken come to room temperature.

  3. Grill the chicken over medium high heat flipping once for about 10 minutes until a crust forms. Then lower the temperature to medium low and let the chicken cook until done. About 20 more minutes or until an instant read thermometer reads 165 degrees. Take off and let the chicken rest for about 10 minutes. Serve up and enjoy!

  4. If doing a whole chicken in the oven: Preheat oven to 450 degrees and cook the chicken in a roasting pan for 20 minutes. Drop the temperature down to 350 degress and let the chicken continue to cook for another 40-45 minutes or until the chicken is done and instant read thermometer reads 165 degrees. Take out and let rest for 10 minutes then carve up and enjoy!

Cilantro Green Sauce

  1. Add all of the ingredients into a high speed blender or food processor and blend until smooth, thick and creamy. Store in an airtight jar in the fridge for up to a week.