Try this flavorful grilled chicken with Peruvian green sauce

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is often cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt lowers calories and adds creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often less expensive.

Prepare the chicken by removing the backbone using kitchen shears to spatchcock it.

Pat the chicken dry with paper towels and place it skin-side up.

Mix olive oil, minced garlic, cumin, paprika, salt, and black pepper in a bowl.

Rub the spice mixture all over the chicken, ensuring even coverage.

Cover the chicken and marinate in the refrigerator for at least 1 hour, preferably overnight.

Prepare the green sauce by blending cilantro, parsley, jalapeño, mayonnaise, lime juice, white vinegar, green onions, avocado, and water until smooth.

Preheat the grill to medium-high heat, around 375°F (190°C).

Place the marinated chicken on the grill, skin-side down.

Cook for 15-20 minutes, then flip the chicken and grill for another 15-20 minutes until cooked through and juices run clear.

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

Serve the chicken with the Peruvian green sauce on the side.

Cooking Techniques

Spice Level:

Allergens