This Peruvian-style grilled chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken is rubbed with a blend of cumin, paprika, black pepper, garlic, and vinegar then slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It's the best method we know for grilling chicken that comes out fast, crisp, and perfectly juicy every time. (You can read more about the science of grilled chicken here).
And as tender and juicy as that chicken may be, it's really the sauce—a cool-hot blend of jalapeño chilies, cilantro, garlic, lime juice, sour cream, and mayonnaise that makes the dish.
This is the kind of dish that makes you wish there were more ways to say "finger-licking good."
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.