[Serious Eats] Peruvian Grilled Chicken with Green Sauce

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is a vegan alternative that adds umami flavor.

Prepare the marinade by mixing olive oil, garlic, cumin, paprika, lime juice, salt, and black pepper in a bowl.

Rub the marinade all over the chicken, ensuring even coverage.

Cover the chicken and refrigerate for at least 1 hour, or overnight for best flavor.

Preheat the grill to medium-high heat (about 375°F).

Place the marinated chicken on the grill, breast side down.

Grill for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F.

Remove the chicken from the grill and let it rest for 10 minutes before carving.

For the green sauce, blend cilantro, jalapeño, mayonnaise, sour cream, Parmesan cheese, green onions, and white vinegar until smooth.

Serve the grilled chicken with the green sauce on the side for dipping.

Cooking Techniques

Spice Level:

Allergens