Peruvian Chicken

Peruvian Chicken

Cumin and paprika spiced chicken served alongside a crisp arugula corn salad and topped with an addictively tangy green sauce.

 #Peruvian #Chicken

Ingredients

• Chicken marinade
• 2 large (~1.5 pounds) chicken breasts, halved horizontally and pounded to even thickness
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon honey
• 1/2 teaspoon minced garlic
• 1 tablespoon olive oil
• 1/2 teaspoon EACH: smoked paprika and ground cumin
• 1/4 teaspoon dried oregano
• Fine sea salt and freshly cracked pepper
• Salad
• 2 fresh ears corn
• 1 large red bell pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 2 teaspoons honey
• 2 tablespoons olive oil
• 3-4 ounces arugula
• Optional: cotija queso mix, 1 large avocado (thinly sliced or chopped)
• Green Sauce
• 2-3 large jalapenos, coarsely chopped (Note 1)
• 1 cup cilantro, lightly packed and coarsely chopped; some stems are fine
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1/2 cup Heinz Mayonnaise
• 1/2 tablespoon yellow mustard
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup sour cream

Instructions

1. CHICKEN MARINADE: in a small bowl, whisk together 1 tablespoon lime juice, 1 teaspoon honey, 1 clove of minced garlic, 1 tablespoon olive oil, smoked paprika, ground cumin, and dried oregano. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Place the prepared chicken in a large plastic bag and pour the marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Place in the fridge for 30 minutes up to 6 hours. IF possible, make the sauce now too so it has a chance to sit and flavors can intensify.
2. COOK CHICKEN:  Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: add 1 tablespoon oil to the pan) Place the marinated chicken on the grill. Discard any leftover marinade. Grill for 10-12 minutes, flipping once in between halfway, or until chicken juices run clear and internal temperature is at 165 degrees F.
3. SALAD: Grill the corn on the cob and red pepper (Note 2). In a mason jar, add the red wine vinegar, lime juice, honey, olive oil, and salt + pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Shake to combine. In a bowl, toss the arugula, corn cut off the grilled cob (slightly cooled), and chopped bell pepper. Add dressing right before serving (you may not use all the dressing, but we like a generous amount). Toss to combine, taste for seasoning.
4. SAUCE: In a high powered blender, add the following: jalapenos, cilantro, garlic, olive oil, mayonnaise, mustard, lime juice, and sour cream. Season to taste with salt and pepper (I add 1/2 teaspoon salt and a pinch of pepper). Blend until smooth. Taste and adjust to personal preference. Note the heat does increase as the sauce sits.
5. ASSEMBLE: Serve grilled chicken alongside a generous helping of salad. Sprinkle cheese on top. Add sliced avocado if desired. Serve with a side of green sauce or drizzle it over everything.

Original Recipe Article from chelseasmessyapron.com

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