Grilled Peruvian Chicken With Green Sauce

Preparation

1. Step 1

   Pat 4 skinless, boneless chicken breasts (about 2 lb.) dry with paper towels and season with kosher salt. Whisk 4 garlic cloves, finely grated, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. red wine vinegar or sherry vinegar, 2 Tbsp. ground cumin, 2 Tbsp. smoked paprika, 2 Tbsp. soy sauce, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cayenne pepper in a large bowl to combine; season with freshly ground pepper. Add chicken and turn to coat. Let sit at least 20 minutes and up to 1 hour.

   Step 2

   Meanwhile, blend 2 medium scallions, coarsely chopped, 1 large jalapeño, halved, ribs and seeds removed, 2 cups coarsely chopped cilantro, ¼ cup fresh lime juice, ¼ cup mayonnaise, remaining 1 garlic clove, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until combined (some herb flecks are okay). Transfer purée to a small bowl and stir in ¼ cup plain whole-milk yogurt. Set sauce aside.

   Step 3

   Prepare a grill for medium heat; oil grate with vegetable oil. Arrange chicken on grate, cover, and grill, turning halfway through, until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 13–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes before slicing.

   Step 4

   Arrange chicken on a platter and top with thinly sliced red onion and cilantro leaves with tender stems. Serve with reserved sauce on the side.