Peruvian-Style Chicken with Spicy Green Mayonnaise and Pickled Onions Recipe

Peruvian-Style Chicken with Spicy Green Mayonnaise and Pickled Onions

Serves 6

For maximum flavor, marinate the chicken overnight—but if you're short on time, a couple of hours is fine. Try this zesty marinade on individual pieces of chicken, too.


  • 1 (5-lb) chicken, spatchcocked (see Cook’s Tip)
  • Peruvian-Inspired Marinade:
  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1/2 cup cilantro, mint, or basil leaves
  • 1 serrano pepper, chopped
  • 1/4 cup lime juice
  • 1 Tbsp lime zest
  • 1 Tbsp salt
  • 7 cloves garlic, chopped
  • 4 tsp ground cumin
  • 1 Tbsp dried oregano leaves
  • 2 tsp smoked paprika
  • Spicy Green Mayonnaise:
  • 1 cup mayonnaise
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 2 cloves garlic, chopped
  • 1 cup fresh cilantro, leaves and stems
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 2 Tbsp lime juice
  • 1 tsp lime zest
  • 1/4 to 1/2 tsp salt, more to taste
  • Pickled Red Onions:
  • 1 1/2 cups thinly sliced red onion
  • 3 Tbsp fresh cilantro, chopped
  • 3 Tbsp lime juice
  • Pinch of salt
  • 1 tsp honey or other sweetener, optional


  1. Combine all marinade ingredients in blender or food processor. Process until smooth, stopping to scrape the side of the container once or twice.
  2. Rub half the marinade under skin of chicken, coating breast, leg, and thigh meat. Spread remaining paste on top of skin. Marinate at room temperature for 2 hours or in the refrigerator for up to 24 hours.
  3. For mayonnaise, combine all ingredients in clean blender. Puree until smooth. Spoon into a bowl; cover and chill until serving time.
  4. For pickled red onions, combine onion, cilantro, lime juice, salt, and honey (if using) in a bowl. Stir to blend. Set aside for 15 to 30 minutes or cover and refrigerate until serving time.
  5. Pre-heat grill to medium - high, once hot, lower the heat to medium or or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165°F in thickest part of breast, checking every five minutes. (For oven instructions, see Cook’s Tips.)
  6. Let chicken rest at room temperature for 15 minutes before carving. Serve warm with spicy green mayonnaise and pickled red onions.
  7. Cook’s Tip:
  8. Ask one of our expert butchers to remove the backbone and flatten (spatchcock) the chicken for you. Spatchcocking the bird helps it cook more quickly and evenly.
  9. To roast chicken, preheat oven to 400°F. Place chicken, breast up, in a 12- to 14-inch cast iron skillet, rimmed baking sheet, or roasting pan. Roast for 45 to 60 minutes, or until an instant-read thermometer inserted in thickest part of breast reads 165°F; if needed, cover chicken with foil after 20 to 30 minutes to prevent over-browning. Continue with step number 6.


Amount Per Serving (based on 6 servings)
Calories: 830
Fat: 69 g
SaturatedFat: 13 g
Cholesterol: 200 mg
Sodium: 1770 mg
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 2 g
Protein: 50 g
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