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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Peruvian Grilled Chicken and Green Sauce

I've eaten in a couple of Peruvian restaurants and really liked the food so when I ran across this recipe on Serious Eats I decided to give it a try. It turned out great; the chicken had a great flavor, and I really liked the green sauce which had a little bit of heat.

I cooked the chicken indirect at 375 dome; when the IT hit 140-ish I switched to raised direct to finish it off. (During the raised direct portion, I went to flip the bird and it literally fell apart it was so tender, which explains why you see it in pieces in the later photos).

I know it isn't typical Peruvian, but I had some fresh corn tortillas so I heated some up and served with the chicken.

For green sauce:
3 whole jalapeño chiles, seeds and all
1 cup fresh cilantro
2 medium cloves garlic
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh juice
1 teaspoon distilled white vinegar
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil

For the Chicken:
1 whole chicken
4 teaspoons kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
3 medium cloves garlic, minced
2 tablespoons white vinegar
2 tablespoons vegetable or canola oil
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LBGE & SBGE.  Central Texas.  


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