Indulge in the authentic flavors of Peruvian food with this quick and easy grilled chicken sandwich recipe. A vibrant blend of spices, juicy chicken cutlets, and a zesty green sauce combine to create a mouthwatering sandwich that’s perfect for any meal.
Why This Recipe Works:
Peruvian food is known for its unique spice blends, often incorporating cumin, paprika, and garlic, which add deep flavors to meats. This sandwich takes inspiration from traditional grilled Peruvian chicken, replacing the whole chicken with quick-to-cook chicken cutlets, perfect for a satisfying yet speedy meal. Paired with a creamy jalapeño sauce, this dish becomes a fan favorite, ideal for casual gatherings.
The Ultimate Marinade for Chicken
To recreate the bold flavors of Peruvian food, we start with a flavorful marinade that combines salt, cumin, paprika, garlic, and vinegar. Using a mortar and pestle, the ingredients are ground into a paste that clings to the chicken, enhancing its flavor. If time permits, marinating the chicken overnight allows the spices to penetrate deeper, but even a short marination yields fantastic results.
How to Make the Green Sauce
A signature component of Peruvian food is its sauces. The spicy green sauce in this recipe is a blend of jalapeños, cilantro, garlic, mayonnaise, and sour cream, offering a creamy yet tangy contrast to the grilled chicken. For an added authentic touch, you can include ají amarillo paste, a yellow pepper native to Peru.
The Grilling Technique
For perfectly grilled chicken, use the unilateral cooking method—grill the chicken on one side for maximum flavor and moisture retention. This technique ensures the chicken remains juicy while developing a golden crust on one side, a hallmark of well-cooked meat in Peruvian food.
Assembling the Perfect Sandwich
Once the chicken and sauce are ready, it’s time to assemble your sandwich. Toast some sturdy buns, spread mashed avocado on the bottom half, and layer with red onions, romaine lettuce, and the grilled chicken cutlets. Generously apply the green sauce on the top bun before closing it.
Recipe Details:
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Ingredients:
For the Chicken:
3 garlic cloves, chopped
4 tsp kosher salt
2 tbsp ground cumin
2 tbsp paprika
1 tsp black pepper
2 tbsp white vinegar
2 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into 8 thin cutlets
For the Green Sauce:
3 jalapeños, chopped (adjust spiciness by removing seeds if desired)
1 tbsp ají amarillo paste (optional)
1 cup fresh cilantro leaves
2 garlic cloves
½ cup mayonnaise
¼ cup sour cream
2 tsp lime juice
1 tsp white vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
For Assembly:
4 ciabatta or telera buns
2 ripe avocados
Thinly sliced red onions
Crisp lettuce leaves (e.g., romaine)
Directions:
Marinate the Chicken:
In a mortar and pestle, pound garlic and salt until smooth. Add cumin, paprika, black pepper, and vinegar, forming a paste. Gradually mix in vegetable oil. Coat chicken cutlets in the marinade and let sit for 10-15 minutes (or refrigerate overnight for deeper flavor).
Make the Green Sauce:
In a blender, combine jalapeños, ají amarillo, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar. Blend until smooth. Gradually drizzle in olive oil while blending. Season with salt and pepper. Set aside.
Grill the Chicken:
Preheat your grill to high heat. Grill the chicken cutlets on one side for 4 minutes without flipping, then turn them for a quick 30-second sear on the other side. Remove and set aside.
Assemble the Sandwiches:
Toast the buns on the grill until slightly charred. Mash half an avocado onto each bottom bun. Top with sliced onions, lettuce, and two chicken cutlets. Spread the green sauce generously on the top bun, close, and serve.
Nutrition Information (Per Serving):
Calories: 1054
Fat: 75g
Carbs: 46g
Protein: 54g
Enjoy the bold, fresh flavors of Peruvian food in this easy-to-make grilled chicken sandwich, perfect for lunch, dinner, or even outdoor gatherings.
FAQ
1. What makes this grilled chicken sandwich unique in Peruvian food?
This sandwich incorporates traditional Peruvian flavors through its spice blend and green sauce. The marinade features classic Peruvian ingredients like cumin, paprika, and garlic, while the spicy green sauce includes jalapeños and cilantro, commonly used in Peruvian food recipes.
2. Can I make the green sauce less spicy?
Yes, you can adjust the spiciness by removing the seeds and ribs from the jalapeños. You can also reduce the quantity of jalapeños or skip the ají amarillo paste if you prefer a milder flavor.
3. What type of buns work best for this sandwich?
Sturdy buns like ciabatta, telera, or any crusty rolls are ideal for this recipe as they hold up well against the juicy chicken and sauce without becoming soggy.
4. Can I use chicken thighs instead of breasts for this Peruvian food recipe?
Absolutely! Chicken thighs will add even more juiciness and flavor. Simply adjust the grilling time as thighs may take slightly longer to cook through.
5. How can I store the leftover green sauce?
The green sauce can be stored in an airtight container in the refrigerator for up to 3 days. It thickens as it sits and makes a great topping for other Peruvian food dishes or even as a dip.
6. Can I prepare this recipe without a grill?
Yes! If you don’t have a grill, you can use a grill pan or a regular skillet on the stovetop. Cook the chicken over medium-high heat until it’s browned and cooked through.
7. Is there a vegetarian version of this Peruvian sandwich?
For a vegetarian option, you can substitute the chicken with grilled vegetables like portobello mushrooms or zucchini, and the marinade and green sauce will still complement them perfectly.
8. What sides go well with this Peruvian grilled chicken sandwich?
Peruvian-inspired sides like yuca fries, quinoa salad, or even a simple coleslaw would pair well with this sandwich, enhancing the overall Peruvian food experience.
9. Can I make this Peruvian chicken sandwich ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance and refrigerate it. You can also prepare the green sauce a day before and store it in the fridge. Assemble the sandwiches fresh before serving for the best taste.
10. What can I use as a substitute for ají amarillo paste?
If you can’t find ají amarillo paste, you can substitute with yellow bell peppers for a milder option or habanero peppers for more heat, though the flavor will differ slightly. Ají amarillo is unique to Peruvian food but can be omitted if necessary.
11. Can I grill the chicken in the oven instead?
Yes, if you don’t have access to a grill, you can broil the chicken in the oven. Place the chicken on a baking sheet and broil on high, flipping once, until it’s fully cooked and slightly charred on the outside.
12. How does this recipe fit into Peruvian food traditions?
This recipe takes inspiration from Pollo a la Brasa, a popular Peruvian grilled chicken dish. It uses similar seasonings and techniques but adapts the dish into a sandwich format for a quicker, easier meal.
13. Can I use the green sauce for other Peruvian food dishes?
Definitely! The green sauce pairs wonderfully with other dishes like grilled meats, roasted vegetables, or even as a dipping sauce for fries or yuca. It’s versatile and commonly seen in Peruvian food as a topping for various dishes.
14. What’s the best way to ensure juicy chicken when grilling?
To keep the chicken juicy, make sure not to overcook it. Using the unilateral grilling method, where most of the cooking is done on one side, helps retain moisture. Additionally, the marinade’s salt content helps the chicken stay tender by dry-brining.
15. Is there a gluten-free option for this Peruvian chicken sandwich?
Yes! You can simply use gluten-free buns or lettuce wraps instead of regular buns to make this recipe gluten-free while still enjoying the full flavor of Peruvian food.
16. Can I freeze the grilled chicken for later use?
Yes, you can freeze the grilled chicken after it has been cooked. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. Reheat it on a skillet or in the microwave when ready to use.
17. How long should I marinate the chicken for maximum flavor?
For the best flavor, marinate the chicken for at least 1 hour. If you have more time, marinating it overnight in the refrigerator will allow the spices to penetrate deeper into the meat, enhancing the authentic Peruvian food flavors.
18. What can I serve as a drink with this Peruvian-style chicken sandwich?
A refreshing Chicha Morada, a traditional Peruvian drink made from purple corn, or a glass of Inca Kola would perfectly complement this sandwich, making for a complete Peruvian food experience.