Peruvian-Style Grilled-Chicken Sandwiches With Spic

Name: Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium cloves garlic, roughly chopped; 4 teaspoons (15g) kosher salt; 2 tablespoons ground cumin; 2 tablespoons paprika; 1 teaspoon freshly ground black pepper; 2 tablespoons (30ml) white vinegar; 2 tablespoons (30ml) vegetable or canola oil; 4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each),; 3 whole jalapeno chilies, roughly chopped (see note); 1 tablespoon (15ml); (optional; see note); 1 cup (1 ounce) fresh cilantro leaves; 2 medium cloves garlic; 1/2 cup (120ml) mayonnaise; 1/4 cup (60ml) sour cream; 2 teaspoons (10ml) fresh juice from 1 lime; 1 teaspoon (5ml) distilled white vinegar; 1/4 cup (60ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; Four sturdy buns, such as; or ciabatta; 2 ripe avocados, halved, pitted, and flesh scooped; Thinly sliced red onion; Crisp lettuce leaves, such as romaine

Servings: persons

3 medium cloves garlic, roughly chopped
4 teaspoons (15g) kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
2 tablespoons (30ml) white vinegar
2 tablespoons (30ml) vegetable or canola oil
4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each),
3 whole jalapeno chilies, roughly chopped (see note)
1 tablespoon (15ml)
(optional; see note)
1 cup (1 ounce) fresh cilantro leaves
2 medium cloves garlic
1/2 cup (120ml) mayonnaise
1/4 cup (60ml) sour cream
2 teaspoons (10ml) fresh juice from 1 lime
1 teaspoon (5ml) distilled white vinegar
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four sturdy buns, such as
or ciabatta
2 ripe avocados, halved, pitted, and flesh scooped
Thinly sliced red onion
Crisp lettuce leaves, such as romaine

1
In a large
2
, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce, or cover and place in the fridge up to overnight.
3
Combine jalapenos,
4
(if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.
5
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
6
and
7
the grilling grate.
8
Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a large plate.
9
Place buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and starting to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 medium cloves garlic, roughly chopped, 4 teaspoons (15g) kosher salt, 2 tablespoons ground cumin, 2 tablespoons paprika, and more.

Yes, Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions