Peruvian Grilled Chicken with Creamy Green Sauce

• Gluten free

• Meat

  • 1 Chicken (about 3 1/2 pounds, whole

• Produce

  • 1 cup Cilantro, fresh leaves
  • 2 cloves Garlic
  • 5 Garlic cloves
  • 3 Jalapenos
  • 1/2 tsp Oregano, dried

• Condiments

  • 3 tbsp Lime juice
  • 1/2 cup Mayonnaise
  • 1/3 cup Soy sauce

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Black pepper
  • 1 tsp Paprika
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1/4 cup Greek yogurt

Found on platingsandpairings.com

Description

Directions

• Puree soy sauce, lime juice, garlic, cumin, paprika, oregano, a pinch of black pepper, and oil in a blender.
• Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
• Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
• Charcoal: Distribute lit coals along opposite sides of bottom rack, leaving an empty space, about the size of the quartered chicken, in the middle. Allow it to heat to high by fully opening the vents on the bottom and lid of grill. The grill will be ready when you can hold your hand 5-inches above the grill rack for about 3-4 seconds.
• Gas: Preheat all burners on high, then reduce to medium-high heat.
• Oil the grate of the grill and grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until fully cooked, 30-35 minutes (adding charcoal to maintain heat).
• If you prefer to cook indoors, the chicken can be roasted in the oven. Preheat the oven to 500 degrees and place the chicken pieces in a 13x9 inch roasting pan, along with 1 cup water. Roast uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until browned and fully cooked.