Peruvian Style Grilled Chicken with Herby Sauce
Prep time: 15 minutes + overnight marinating
Cooking time: 35-40 minutes
Serves: 4
Ingredients:
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4-6 chicken marylands
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¼ cup olive oil
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1 lemon, zest and juice
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4 garlic cloves, crushed
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1 tbsp ground cumin
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3 tsp paprika
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1 tbsp dried oregano
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1 tsp turmeric
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2 tsp salt
- 1 tsp pepper
Herb sauce
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¾ cup mayonnaise
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½ cup yoghurt
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½ bunch coriander leaves
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½ bunch mint leaves
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½ bunch parsley leaves
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2 garlic cloves
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1 tbsp pickled jalapenos
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½ lime, juiced
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1 tbsp olive oil
- ½ tsp salt
Method:
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Make one or two incisions across the underside of the chicken marylands for quicker cooking.
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Place the chicken into a large mixing bowl. Add the olive oil, lemon zest and juice, garlic, cumin, paprika, oregano, turmeric, salt and pepper. Toss until the chicken is well coated. Marinate for at least 2 hours or preferably overnight.
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Remove the chicken from the fridge at least 1 hour before cooking, or until it reaches room temperature.
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Preheat a grill BBQ on high heat.
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Place the chicken on the resting rack of the BBQ or on the coolest part of the grill and close the lid to cook on indirect heat. Cook for 20-25 minutes, turning every 10 minutes.
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Move the chicken to the grill to cook on direct heat. Cook for 3-5 minutes on each side until golden brown, charred and fully cooked through. Remove from the grill and rest for at least 5 minutes before serving.
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For the herb sauce, place all the ingredients into a blender or food processor and blitz for 10-15 seconds until combined into a smooth green sauce.
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Serve the chicken with the herb sauce, your favourite sides and lemon wedges. Garnish with extra fresh herbs.
