Smoked Peruvian Chicken with Green Sauce

Smoked Peruvian Chicken with Green Sauce, a Dr. BBQ Backyard Grilling Recipe

Ingredients

For the Sauce:

• 3 whole jalapeño chiles, roughly chopped (less if you don’t want it as spicy)
• 1 tablespoon ají amarillo pepper paste
• 1 cup fresh cilantro leaves
• 2 medium cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons fresh juice from 1 lime
• 1 teaspoon distilled white vinegar
• 2 tablespoons extra-virgin olive oil
• Feges Poultry Rub (or your favorite poultry rub)

For the Chicken:

• 1 whole chicken
• Poultry brine of choice
• Feges Poultry Rub (or your favorite poultry rub)
• 2 tablespoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon ground black pepper
• 3 medium cloves garlic, minced
• 2 tablespoons white vinegar
• 2 tablespoons olive oil

Instructions

1. Brine bird over night and then rinse and pat dry. I spatchcocked mine after brining. I just think it cooks better
2. Season bird with poultry rub and let rest in fridge for an hour
3. Mix all ingredients for the marinade and then cover bird and try to get under the skin
4. Smoke bird at 375 until internal temp reaches 159 (it will get to temp of 165ish) while it rests
5. While bird is smoking, blend all ingredients for the green sauce in a blender until smooth.
6. Cut up chicken into desired pieces and slather on the green sauce and enjoy. I served mine with a side a elotes.

Made with BBQ Distro

Grab the rubs and sauces you need to cook this at home.