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Smoked Peruvian Chicken with Green Sauce, a Dr. BBQ Backyard Grilling Recipe (Featuring Feges BBQ and Meat Church)


Smoked Peruvian Chicken with Green Sauce, a Dr. BBQ Backyard Grilling Recipe (Featuring Feges BBQ and Meat Church)


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

For the Chicken:

  • 1 whole chicken

  • Meat Church Bird Brine

  • Feges 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 Feges 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.

 

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