Description
Juicy grilled chicken marinated in a tangy blend with a spicy, creamy green sauce.
Ingredients
Scale
- 1.6 kg (3½ lb) whole chicken or 4 bone-in chicken halves
- 1 tbsp kosher salt (use Diamond Crystal) or 2 tsp Morton’s
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp black pepper
- 6 cloves garlic, minced
- ½ medium red onion, grated
- 60 ml (¼ cup) olive oil
- 60 ml (¼ cup) fresh lime juice
- 30 ml (2 tbsp) red wine vinegar
- 60 g (2 packed cups) fresh cilantro
- 1–2 small jalapeños, seeds removed
- 120 g (½ cup) mayonnaise or Greek yogurt
- 50 g (¼ cup) queso fresco or feta, optional
- 30 ml (2 tbsp) lime juice
- ½ tsp salt, to taste
- 30–60 ml (2–4 tbsp) water or oil to thin
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lime juice, red wine vinegar, minced garlic, grated onion, kosher salt, ground cumin, smoked paprika, and black pepper until combined.
- Marinate the Chicken: Pat the chicken dry, make slashes in thick parts, and rub the marinade all over. Marinate for at least 30 minutes at room temperature or up to 12 hours in the refrigerator.
- Make the Creamy Green Sauce: In a blender, combine cilantro, jalapeños, mayonnaise, lime juice, queso fresco, and salt. Blend while adding water or olive oil until smooth.
- Heat the Grill: Preheat to medium-high and oil the grates with an oiled paper towel.
- Sear and Cook: Sear chicken skin-side down for 3–4 minutes; flip and sear the other side. Move to indirect heat until cooked through (74°C or 165°F).
- Rest and Serve: Rest the chicken before carving, then serve with creamy green sauce.
Notes
Let the chicken sit at room temperature for even cooking. Marinate overnight for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 160mg