Peruvian Chicken

5 from 8 votes

Peruvian Chicken pairs perfectly with a crisp arugula-corn salad and a tangy green sauce that’s downright addictive. Peruvian Chicken may look complex, but it’s simpler than it seems—many ingredients are used multiple times, but written out twice (or three times) for easier reading.

Prep Time25

Cook Time15

Marinating Time6

Total Time6 40

Course: Dinner

Cuisine: Peruvian

Keyword: peruvian chicken

Servings: servings

Author: Chelsea Lords

Cost: $8.73

Equipment

Grill or grill pan
Blender

Ingredients

Chicken marinade

1.5 pounds chicken breasts 2 large, halved horizontally and pounded to even thickness
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoon minced garlic
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Salt and pepper

Salad

2 ears fresh corn
1 large red bell pepper
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 teaspoons honey
2 tablespoons olive oil
3 to 4 ounces arugula
Cotija cheese optional
1 large avocado optional, thinly sliced or chopped

Green Sauce

2 to 3 large jalapeños coarsely chopped, see note 1
1 cup cilantro lightly packed and coarsely chopped; some stems are fine
1 teaspoon minced garlic
2 tablespoons olive oil
1/2 cup mayo
1/2 tablespoon yellow mustard
1 tablespoon lime juice
1/4 cup sour cream

US - Metric

Instructions

In a small bowl, whisk together lime juice, honey, 1 clove of minced garlic, olive oil, smoked paprika, ground cumin, and dried oregano. Season to preference with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (not super flat, just even in thickness). Place prepared chicken in a large plastic bag and pour the marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If possible, make the green sauce now too, so it has a chance to sit and flavors can intensify.
Preheat a grill or grill pan to medium-high heat (about 400°F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Grill pan: add 1 tablespoon oil to the pan. Place marinated chicken on the grill. Discard any leftover marinade. Grill 10–12 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is 165°F.
Salad: Grill the corn on the cob and red pepper (see note 2). In a mason jar, add red wine vinegar, lime juice, honey, olive oil, and salt/pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Shake to combine. In a bowl, toss the arugula, corn cut off the grilled cob (slightly cooled), and chopped bell pepper. Add dressing right before serving (you may not use all the dressing, but I like a generous amount). Toss to combine and taste for seasoning.
Sauce: In a high-powered blender, add jalapenos, cilantro, garlic, olive oil, mayo, mustard, lime juice, and sour cream. Season to taste with salt and pepper (I add 1/2 teaspoon salt and a pinch of pepper). Blend until smooth. Taste and adjust to preference. Note: the heat increases as the sauce sits.
Serve grilled chicken alongside a generous helping of salad. Sprinkle cheese on top. Add sliced avocado if desired. Serve with a side of green sauce or drizzle it over everything.

Notes

Note 1: This is about 1 cup chopped jalapenos. Remove ribs and seeds before adding to the blender. Adjust amount to heat preference. The sauce’s heat intensifies as it sits.

Note 2: How to grill corn: Preheat a grill to medium-high heat, around 400°F. Once hot, clean the grill grates. Remove the husks and silk from the corn. Pour about 1 teaspoon vegetable oil on each corn cob and rub that oil into all sides. Very lightly sprinkle salt and pepper on all sides of the corn. (Remember, the cotija cheese is quite salty, so you don’t want to add too much salt.) Place corn directly on grill grates and close the lid. Cook about 3 minutes per side undisturbed. Using tongs, rotate and continue cooking, about 12 minutes total. When all sides are browned, remove from grill.

To grill pepper: Rub vegetable or olive oil over the pepper and sprinkle lightly with salt and pepper. Place on grill; rotate every 3–4 minutes for a total of 10 minutes or until charred to preference. Remove all veggies and let cool before chopping.

Storage: Store the chicken, salad, and sauce separately in airtight containers. Keep the chicken and sauce in the fridge for up to 3 days. Reheat the chicken before serving, and assemble the salad fresh to keep it crisp.

Nutrition