45 minutes
A delicious Peruvian-inspired chicken sandwich with a spicy marinade and a creamy cilantro sauce.
Garlic, roughly chopped
cloves
teaspoons
tablespoons
tablespoons
Black Pepper, freshly ground
teaspoons
tablespoons
tablespoons
Chicken Breasts, boneless, skinless, cut into 8 cutlets
each
Jalapeño Chilies, roughly chopped
each
Ají Amarillo Pepper Paste, optional
tablespoons
Cilantro, fresh
cups
cups
cups
Lime Juice, fresh
teaspoons
Buns, sturdy (telera or ciabatta)
each
Avocados, ripe
each
Red Onion, thinly sliced
to taste
Butter Or Boston Lettuce Leaves, crisp (romaine)
to taste
1. Marinade Prep
Create a paste by pounding garlic and salt in a mortar and pestle. Mix in cumin, paprika, black pepper, and vinegar. Drizzle in oil to form a smooth marinade. Coat chicken cutlets in marinade, massaging well. Let sit at room temp while preparing sauce or refrigerate overnight.
2. Sauce Creation
Blend jalapeños, ají amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar until smooth. With blender on, add olive oil slowly, then season with salt and pepper. Chill until thickened.
3. Grill Setup
Preheat grill with coals on one side or half burners on high for 5-10 minutes. Oil the grate.
4. Chicken Grilling
Grill chicken over hot zone, covered, rotating without flipping for 4 minutes until almost done. Flip and cook for 30 seconds. Rest on a plate.
5. Bun Toasting
Toast buns cut side down on the grill for 1 minute until charred. Remove to cutting board.
6. Sandwich Assembly
Mash half an avocado on each bun bottom, season with salt. Add red onion, lettuce, and two chicken pieces per sandwich. Spread sauce on bun tops, close sandwiches, and serve with extra sauce.
Serve the marinated and cooked chicken over rice with beans, avocado, and creamy cilantro sauce, plus toppings like roasted corn or pico de gallo.
Cut marinated chicken into smaller pieces and serve on tortillas with creamy cilantro sauce, shredded cabbage, and lime.
Use pork, beef, fish, tofu, or tempeh as alternatives to chicken, adjusting the marinade and cooking method accordingly.
Toss chicken and creamy cilantro sauce with pasta, adding vegetables like bell peppers and tomatoes.
Create Asian Fusion, Middle Eastern Twist, or Caribbean Style sandwiches by altering spices and accompanying sauces and sides.
Allow the chicken to marinate for at least a few hours, preferably overnight, to ensure the spices penetrate deeply and tenderize the chicken.
Use fresh cilantro leaves and stems for the sauce. Consider using a combination of mayonnaise and Greek yogurt for a creamier, tangier sauce.
Always taste your marinade and sauce before adding the chicken, adjusting seasonings to your liking.
Grill the chicken to add a smoky char that complements the spices and mirrors traditional Peruvian preparation.
Add pickled red onions or a tangy slaw on the sandwich for an extra layer of flavor and texture to balance the richness of the sauce and the spiciness of the chicken.
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