Peruivian Chicken Sandwich

INGREDIENTS

For the Chicken:
3 medium cloves garlic, roughly chopped (or substitute with Inca’s Food Garlic Paste)
4 teaspoons (15g) kosher salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
2 tablespoons (30ml) Inca’s Food White Vinegar
2 tablespoons (30ml) vegetable or canola oil
4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each), cut into 8 cutlets

For the Sauce:
3 whole jalapeño chilies, roughly chopped (see note)
1 tablespoon (15ml) Inca’s Food Yellow Pepper Paste
1 cup (1 ounce) fresh cilantro leaves
2 medium cloves garlic
1/2 cup (120ml) Alacena Mayonnaise
1/4 cup (60ml) sour cream
2 teaspoons (10ml) fresh juice from 1 lime
1 teaspoon (5ml) distilled white vinegar
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper

To Serve:
Four sturdy buns, such as telera or ciabatta
2 ripe avocados, halved, pitted, and flesh scooped
Thinly sliced red onion
Crisp lettuce leaves, such as romaine

PREPARATION

STEP 1 (For the Chicken):
In a large mortar and pestle, pound garlic and salt until smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce or cover and place in the fridge overnight.

STEP 2 (For the Sauce):
Combine jalapeños, yellow pepper (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With the blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use.

STEP 3 (To Cook);
Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

STEP 4
Place chicken directly over the hot side of the grill, cover, and cook for about 4 minutes, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on the second side until just done for about 30 seconds. Transfer to a large plate. To Assemble: Place buns cut side down over the hot side of the grill and cook for about 1 minute, moving and rotating them occasionally, until well toasted and starting to char for about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

Adapted from: https://www.seriouseats.com/peruvian-style-grilled-chicken-sandwiches-recipe