Peruvian-Style Grilled Chicken Sandwiches with Spicy Green Sauce

seriouseats.com

eltio

subheading: For the Chicken:

4 teaspoons kosher salt

3 medium cloves garlic, roughly chopped

2 tablespoons ground cumin

2 tablespoons paprika

1 teaspoon freshly ground black pepper

2 tablespoons white vinegar (30ml)

2 tablespoons vegetable or canola oil (30ml)

4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each), cut into 8 cutlets

subheading: For the Sauce:

3 whole jalapeño chilies, roughly chopped (see note)

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

1 cup fresh cilantro leaves

2 medium cloves garlic

½ cup mayonnaise (120ml)

¼ cup sour cream (60ml)

2 teaspoons fresh juice from 1 lime (10ml)

1 teaspoon distilled white vinegar (5ml)

¼ cup extra-virgin olive oil (60ml)

Kosher salt and freshly ground black pepper

subheading: To Serve:

Four sturdy buns, such as telera or ciabatta, toasted on the grill

2 ripe avocados, halved, pitted, and flesh scooped

Thinly sliced red onion

Crisp lettuce leaves, such as romaine

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