Peruvian Grilled Chicken with Creamy Green Sauce

This creamy green sauce is very similar to my beloved Mojo Sauce. But this version is creamy, with a bit of mayonnaise and greek yogurt added in. I will say that mayonnaise can freak some people out. You either love it or you hate it. Rick is a hater of mayonnaise, but he loves this sauce. I haven’t told him there’s mayonnaise in it yet… What he doesn’t know…
However, if you want to leave out the mayonnaise, you can just use more greek yogurt in its place. Or you can swap in some sour cream or mexican crema.

Regardless of how you make it, I promise you are going to be totally addicted to this sauce. It’s tangy, spicy, creamy and so delicious. I pretty much drown my chicken in it.
I love this meal because it’s quick, casual, unexpected. Also, it’s perfect for entertaining because the majority of the work can be done ahead of time, it doesn’t need much babysitting and the kitchen stays clean.

INGREDIENTS
CHICKEN:

• 1 whole chicken quartered, about 3 1/2 pounds
• 5 cloves garlic peeled
• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Black pepper

GREEN SAUCE:

• 3 jalapeños seeded, ribs removed and roughly chopped
• 1 cup fresh cilantro leaves
• 2 cloves garlic peeled
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

INSTRUCTIONS
CHICKEN:

1. Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
2. Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
3. ..............................................

for full instruction please see : www.platingsandpairings.com

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