PERUVIAN STYLE CHICKEN WITH RICE AND GREEN SAUCE

Quick and easy juicy and crispy Peruvian style chicken with rice and green sauce recipe on a gas grill

Ingredients:

• 1 chicken 
• 2 v. sh. (30 mL) of oil
• 2 v. sh. (30ml) Amarillo hot sauce (Sub sriracha, Sambal, or any hot sauce you like)
• 1/2 lime (60 ml), for juice
• ch. 4 garlic
• 2nd century sh. (2 g) cumin
• 2nd century sh. (2 g) dried oregano
• Salt and pepper to taste

For rice:

• 2 cups (370 g) of rice
• 2.5 cups (355 ml) of water
• 2 cloves of garlic
• A pinch of cumin

For the Green Sauce:

• 1/2 cup (118 ml) mayonnaise
• 1 cup (16 g) coriander leaves
• 1 clove of garlic, chopped
• 1 jalapeño, chopped
• 1/2 lime (60 ml), for juice

Rice

2 cups (370 g) of rice

Production process:

1. Optionally. If you want the chicken skin to be extra crispy, salt it and leave it in the fridge overnight.

2. We make the marinade. Combine the oil, hot sauce, lime juice, garlic, cumin and oregano. Using a syringe, inject the prepared marinade in several places on the chicken to distribute the liquid evenly. If you don't have a syringe, coat the chicken evenly on all sides and leave to marinate for 1-8 hours.

3. Preheat grill to 425°F (218°C) using all burners.

4. Place the chicken on the grill grate. Cook for 3-10 minutes until the chicken is crispy and does not stick to the grill. Carefully turn the chicken over and turn off the burners underneath. Leave the other burners on to bring the grill to 425°F (218°C).

5. While the chicken is cooking, prepare the rice according to your favorite recipe. Don't forget the garlic and cumin.

6. For the green sauce. Combine mayonnaise, cilantro, garlic, jalapeño and lime juice in a blender. Beat until smooth, refrigerate.

7. When chicken breast reaches 165°F (74°C), remove from grill and let sit for at least Cool for 10 minutes before slicing and serving. We serve together with rice, green sauce and your favorite seasonal vegetables.

DELICIOUS!

Recipe by Andrea Alden