Stranger Foods

Peruvian-style grilled-chicken sandwiches with spicy green sauce

Serves 4 40 mins

40 mins	Total
30 mins	Prep
10 mins	Cook

Peruvian

Ingredients

x0.5

Metric

Imperial

For the chicken:

3 medium cloves garlic, roughly chopped
4 tsp kosher salt
2 tbsp ground cumin
2 tbsp paprika
1 tsp freshly ground black pepper
2 tbsp white vinegar
2 tbsp vegetable or canola oil
4 boneless, skinless chicken breasts, cut into 8 cutlets

For the sauce

3 whole jalapeno chilies, roughly chopped
1 tbsp aji amarillo pepper paste (optional)
1 cup fresh coriander leaves
2 medium cloves garlic
½ cup mayonnaise
¼ cup sour cream
2 tsp fresh juice from 1 lime
1 tsp distilled white vinegar
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

To serve

4 sturdy buns, such as telera or ciabatta
2 ripe avocados, halved, pitted, and flesh scooped
Thinly sliced red onion
Crisp lettuce leaves, such as romaine

Instructions

°C

°F

For the Chicken: In a large mortar and pestle , 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. 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.
For the Sauce: Combine jalapenos, aji amarillo (if using), coriander, 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.
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 . Flip chicken and cook on second side until just done, about . Transfer to a large plate.
To Assemble: 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 . 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.

Nutrition

kcal 1054
fat 75 g
saturates 12 g
carbs 46 g
sugar 5 g
fibre 15 g
protein 54 g
salt 2.168 g

Peruvian-style grilled-chicken sandwiches with spicy green sauce

Ingredients

Instructions

Nutrition

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