Peruvian-Style Grilled Chicken with (Aji Verde) Green Sauce 8/2012

This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: Butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, then quickly cooked directly over the coals to crisp the skin. It comes out tender and juicy, and goes perfectly with a simple spicy and creamy sauce—spicy, tangy, and cooling. It's great on grilled chicken, awesome as a salad dressing, perfect for dipping fries into, a nice accompaniment to grilled corn, shrimp, rice, sandwich spread, eggs, avocado toast, and excellent drizzled over grilled chicken hash the morning after. SOME HAVE MARINATE 4-6 HRS. BP bday 2024. Perfect! Per AJ wings were outrageously good

subheading: For the Sauce:

3 whole jalapeño chiles, roughly chopped (see notes)

1 tablespoon (15ml) ají amarillo pepper paste (see notes)

1 cup fresh cilantro leaves (1 ounce; 28g)

2 medium cloves garlic

½ cup (120ml) mayonnaise

¼ cup (60ml) sour cream

2 teaspoons (10ml) fresh juice from 1 lime

1 teaspoon (5ml) distilled white vinegar

2 tablespoons (30ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: For the Chicken:

1 whole chicken, 3 ½ to 4 pounds (1.6 to 1.8kg)

4 teaspoons ( 12 g) kosher salt

2 tablespoons (18g) ground cumin

2 tablespoons (18g) paprika

1 teaspoon (3g) freshly ground black pepper

3 medium cloves garlic, minced (about 1 tablespoon)

2 tablespoons (30ml) white vinegar

2 tablespoons (30ml) vegetable or canola oil

Directions at seriouseats.com

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