Peruvian Chicken with Spicy Peruvian Green Sauce

Main Dish

Ingredients

  • **Marinade:**
  • 4 garlic cloves, finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons honey, agave or sugar
  • 1 tablespoon cumin
  • 2 teaspoons paprika or smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano (or 1 tablespoon fresh) or sub thyme or marjoram
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon soy sauce (optional)
  • **Peruvian Green Sauce:**
  • 1/2 cup sour cream (or sub mayo or vegan mayo)
  • 1 jalapeño (use less for less spicy)
  • 1 garlic clove
  • 1 cup chopped cilantro - thin stems ok
  • 1/4 teaspoon kosher salt
  • 1/2 of a lime (1 tablespoon, save other half for salad)

Method

  1. Preheat grill to medium-high.
  2. If making rice, start this now on the stove.
  3. Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano, and salt, and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)
  4. Make Peruvian Green Sauce by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.
  5. When the grill is hot, grill the chicken, searing both sides well (using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.