This is the best-tasting chicken in Peru--mine doesn't even come close to the chicken I had there because it is cooked with skin and fat, but I love this recipe for marinating chicken and grilling a big batch at once for using all week (or freezing some portions).
The marinade below:
FOR THE CHICKEN
2 lbs boneless, skinless chicken breast
3 garlic cloves, minced finely
2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon smoked paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/4 cup lime juice (from about 2 large limes)
Marinate it for at least 30 min, but it soaks in more flavor the longer you marinate it. I take large breasts and half them so they are thinner and take less time on a grill. I set my grill on high, and I cook for 5 min. per side, then move them off heat to finish cooking just a couple of minutes more a side. Pro tip: when grilling chicken where there is a smooth and a rough side, you want to put it down on the rough side first so you end up with it on that side UP after you finish your flipping (hold in the juices!). If you only did one flip it will be the side sitting up and the "bowl" created by the meat rough side will retain the moisture.
My amazing green sauce again.
Daryl’ Green Sauce:
I first tried “green sauce” at a S. American restaurant near where I live, and the owner of the restaurant told me that it’s Peruvian Green Dipping Sauce, especially for bread! It came on the table when we sat down, and I immediately started using my palate to determine what was in it. There are many variations of this sauce out there, so just Google “Peruvian Green Sauce,” and you’ll find an easy recipe.
Here is mine. It’s very simple/basic, and it can be done in a blender or food processor. I use the food processor.
1 big bunch fresh cilantro (also called Coriander)
Wash it thoroughly and leave wet. I cut off the ends of the long stems, but I keep stems intact
2-3 Green onions, roughly chopped, tossed in food processor
1 garlic (or more-it’s really up to you) tossed in food processor
I-2 jalapeno peppers (I use one and go from there--cut out the seeds and the fleshy lining of the pepper is too much heat for you). You can always use Cayenne Pepper, red pepper flakes, anything! OR ¼ bell pepper if you don’t like heat OR nothing!
Juice of 1 large lime, tossed in the food processor.
Salt to taste.
Once everything is in the food processor, you just let it do it’s thing! I keep it on until the mixture is well-blended--all of it. I may add more lime or just some water to make it less thick.
Optional add-ins many people like to make the sauce creamy:
Mayonnaise
Avocado
Olive oil
Greek Yogurt
I prefer mine without add-ins, but when I do, it’s usually avocado! My husband hates Mayo, but I do like vegan Mayo a lot, so it’s an easy thing to make the sauce creamy.
I hope this helps some of you with the sauce. You can’t really ruin it, so give it a try and let me know how it works out!
OHHH, and that is my Peruvian table runner I bought when I was there with my mom in 2018 living it up in Lima, Machu Picchu, and Cusco.
And on another subject--if you have made it this far, hot dog, we have released my mom's project on YouTube to address the resurgence of Hate in our world. It's a Haiku Project.
I am sooooo proud of my mother. At 84, she is a force of love and might, and we are so happy to have this project completed.
What I've been submitting on social media:
https://youtu.be/5L9-UieC-gE
For the past few months, I have been the project manager and photographer on a new production by Susan M. Hunter.
Throughout Sue's life, she has worked to address social issues and recently authored a Haiku series called Inside the Head of Hate, six dramatic readings that explore the language and feelings of hate as we might witness in ordinary, daily life. Hate has been a prevailing topic in our society, and it’s at the core of our nation’s recent spike in tension and unrest.
This project addresses this resurgence of Hate from a novel perspective, through poetry, and through self-examination, with the hope that others can use this project to explore their own hearts and begin productive dialogues with others.
Sue is an Atlanta writer with 30+ years experience writing for corporations, non-profits, government organizations, and higher education. She is the author of Southern Homes & Plan Books: The Architectural Legacy of Leila Ross Wilburn, which received the 2019 Award for Excellence in Documenting Georgia History by the Georgia Historical Records Advisory Council. She also writes haikus about current events and issues.
