PERUVIAN-STYLE CHICKEN WITH RICE AND GREEN SAUCE

Quick and easy Juicy and crunchy Recipe for Peruvian-style chicken with rice and green sauce on a gas grill

Ingredients:

• 1 chicken 
• 2 tbsp. 2 chicken (30 ml) oil
• 2 tbsp. (30 ml) Amarillo hot sauce (Sub sriracha, Sambal, or any of your favourite hot sauce)
• 1/2 lime (60 ml), juice
• 4 sk. Garlic
• 2 a. s. (2 g) cumin
• 2 tsp. (2 g) dried oregano
• Salt and pepper to taste

For the rice:

• 2 cups (370 g) rice
• 2.5 cups (355 ml) 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 garlic, minced
• 1 jalapeno, chopped
• 1/2 lime (60 ml), juice

Rice

2 cups (370 g) rice

How to cook:

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

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

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

4. Place the chicken on the grill grate. Grill for 3-10 minutes, until the skin of the chicken is crispy and does not stick to the grill. Carefully turn the chicken over and switch off the burners underneath it. Leave the other burners burning until the grill reaches 425 °F (218 °C).

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

6. For the green sauce. In a food processor, combine the mayonnaise, coriander, garlic, jelapen and lime juice. Whisk until smooth and chill.

7. When the chicken breast reaches 165 °F (74 °C), remove from the grill and leave for at least 10 minutes to cool before slicing and serving. Serve with rice, green sauce and your favourite seasonal vegetables.

DELICIOUS!

Recipe by Andrea Alden