Peruvian-Style Grilled-Chicken Sandwiches with Spicy Green Sauce

seriouseats.com

foxmulders

subheading: For the Chicken:

3 medium cloves garlic, roughly chopped

4 teaspoons ( 15 g) 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), cut into 8 cutlets

subheading: For the Sauce:

3 whole jalapeño chiles, roughly chopped (see notes)

1 tablespoon (15ml) ají amarillo pepper paste (optional; see notes)

1 cup ( 1 ounce) fresh cilantro leaves

2 medium cloves garlic

½ cup (120ml) mayonnaise

¼ cup (60ml) sour cream

2 teaspoons ( 10 ml) fresh juice from 1 lime

1 teaspoon ( 5 ml) distilled white vinegar

¼ cup ( 60 ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: 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

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer