Homemade Peruvian Chicken

This was John’s birthday dinner! Recipe courtesy of Serious Eats. Is it worth it to make homemade Peruvian chicken when you have Super Chicken down the street, which costs like a dollar? No. But it was a fun experiment.

This version’s “green sauce” is more like if you mixed Super Chicken’s yellow and green sauces together, but it’s still quite tasty. I thought this recipe looked kinda labor intensive but it actually ended up being quite easy, especially because I got John to set up the charcoal grill.

For the Sauce:
3 whole jalapeños, chopped
1 bunch cilantro
2 cloves garlic
1/2 cup mayo
1/4 cup sour cream
juice of a lime
1 tsp white vinegar
salt and pepper
2 tbsp olive oil

For the chicken
1 whole chicken
4 tsp salt
2 tbsp cumin
2 tbsp pairka
1 tsp pepper
3 garlic cloves, chopped
2 tbsp white vinegar
2 tbsp oil      

1. To make sauce combine all ingredients except oil in a blender. Blend on high, scraping sides of blender with spatula if needed. With blender lid off, stream in oil. Refrigerate until needed.

2. Pat chicken dry. Cut out backbone and flatten chicken. Combine ingredients salt through oil and massage into chicken.

3. Light charcoal in a chimney starter. When coals are gray, pour into one half of grate. Preheat for 5 minutes, and oil grate.

4. Place chicken skin side up on non heated side of grill. Cook until chicken reaches about 110 degrees (I cooked for about a half hour and as a warning, it was way over 110 but I still thought it turned out pretty juicy. Flip bird, skin side down, onto heated side and cook another 8 minutes or so. Temperature should be 165 degrees

5. Let chicken rest 10 minutes. Serve with sauce.

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