Peruvian Chicken
Sauce ingredients
3 jalapenos, roughly chopped
1 cup fresh cilantro leaves and tender stems
2 cloves garlic
½ cup mayonnaise
3/4 cup sour cream or plain greek yogurt (you can add more if you need to cool down the spice level)
1 Tbsp lime juice
1 tsp white vinegar
2 Tbsp olive oil
Sauce Method
Combine all the ingredients in a blender. Blend till smooth. You may need to add a little water to get it thin enough to blend. Taste and season with salt and pepper. Sauce will thicken as it sits. Transfer to a sealed container and store in fridge.
Chicken ingredients
8-10 boneless skinless chicken thighs
1 Tbsp salt
3 cloves garlic, crushed
2 Tbsp ground cumin
2 Tbsp sweet paprika
1 tsp ground black pepper
2 Tbsp white vinegar
2 Tbsp oil
Chicken Method
In a small bowl or blender, combine all the rub ingredients to form a paste. Rub all over the chicken and left rest in fridge for at least an hour.
Preheat grill to medium hot. Grill until thighs are cooked through (minimum 165 degrees F) – serve with sauce.
I served these over yellow rice (package cooked according to directions) to which I added chopped green onions and a thawed bag of frozen corn. Then I layered chili beans – both red and black – directly out of a can with their sauce. Topped with a light sprinkle of shredded cheddar.