Peruvian Grilled Spatchcock Chicken with Green Sauce

 I saw this on the TODAY show by Chef Matt Abdoo and the sauce looked fabulous so we needed to try this recipe!

INGREDIENTS

Peruvian Green Sauce (Aji Verde) (makes 2 cups) 

3 jalapeños,seeded and chopped 

1½ cups cilantro leaves, packed 

1 cup mayonnaise 

3 cloves garlic 

1 lime, zested and juiced 

2 tablespoons vegetable oil 

1 tablespoon white vinegar 

1 tablespoon honey 

1/2 teaspoon kosher salt 

___________________________________

Chicken (brine)

1 (4- to 5-pound) whole chicken 

2 quarts cold water 

1/4 cup + 1 tablespoon kosher salt, divided 

1/4 cup + 1 teaspoon granulated sugar, divided 

_________________________________

Chicken (marinade)

1/4 cup olive oil 

1/4 cup lime juice 

1 tablespoon granulated garlic 

1 tablespoon Dijon 

1 teaspoon sweet paprika 

1 teaspoon hatch green chile powder (didn't have used chili powder)

1 teaspoon ground black pepper 

1 teaspoon ground cumin 

1 teaspoon dried oregano

__________________________

TO SERVE

Lime wedges

_________________________

FOR THE PERUVIAN GREEN SAUCE (AJI VERDE)

Combine all the ingredientsinto a blender and puree until smooth. Transfer to a food-safe container and refrigerate until ready to use. Sauce will stay for about 3 to 5 days in the refrigerator. 

FOR THE CHICKEN: 

1. Spatchcock the chicken by cutting out the backbone using a pair of kitchen scissors, then place it breast-side up on a cutting board and press down on the breaststo get the chicken to lay flat. 

2. In a large mixing bowl, whisk together cold water, 1/4 cup salt and 1/4 cup sugar, until the solution is clear to make the brine. 

3. Place the chicken in a large food-safe nonreactive container or zip-top bag and pour the brine over the chicken and refrigerate for at least 1 hour to overnight. 

4. Once the chicken has brined for the appropriate amount of time, remove it from the brine and place it on a clean baking tray and pat dry. 

AFTER BRINING...MARINATE:

1. While the chicken is drying, in a medium mixing bowl, whisk together the remaining ingredients(including remaining salt and sugar) to make the marinade. 

2. Return the dry chicken to a clean nonreactive food-safe container or zip-top bag and pour the marinade over the chicken and allow it to marinate in the refrigerator for at least 1 hour to overnight. 

3. Once the chicken has marinated, remove it from the marinade and place it on a clean baking tray and discard the remaining marinade and bag. 

GRILLTIME:

1. Clean, oil and preheat your grill,setting up zone cooking. Heat one side to medium-high and the otherside to low. 

2. Place the marinated chicken skin side-down on the medium-high section of the grill for 2 minutes then lift and turn the chicken 90 degrees and cook for another 2 minutes. 

3. Flip the chicken so that it is skin side-up and place it on the low side of the grill and cook for roughly 45 to 60 minutes, or the internal temperature on the thigh reaches165 F. 

4. Remove the chicken from the grill and allow it to rest for 5 minutes before cutting.

TO SERVE: 

Cut the cooked chicken into desired parts and serve with green sauce and fresh lime wedges.

Chef notes 

I love this recipe because it makes summer grilling easy, delicious and affordable. And the sauce is great on literally everything! It adds amazing, fresh, bright flavor to any grilled meats or veggies. 

SWAP OPTION: You can try this recipe with chicken thighs, chicken breasts, pork chops, pork tenderloin or skirtsteak. 

TECHNIQUE TIP: Be sure to clean and oil your grill before cooking on it. Keep everything for the sauce super cold to stay bright green. Keep the seeds of the jalapeños if you want it to be spicier.