Make Peruvian Grilled Chicken Portable With These Tasty Sandwiches

is one of my favorite summertime meals . The spice- and vinegar-rubbed, slow-grilled chicken is great on its own, but add some of the this-s#!t-is-good-on-everything creamy jalapeño sauce, and you've got a meal that guests are gonna insist you share the recipes for.is pretty time-consuming. This was the conundrum I found myself in the other day around late afternoon, when I really wanted that chicken.

For the marinade, I use the exact same one I make for my original Peruvian-style grilled-chicken recipe—a combination of salt, cumin, paprika, black pepper, garlic, vinegar, and vegetable oil. The only thing I do differently these days is that I make my marinade with aI start by pounding the garlic and salt together until the garlic is completely broken down. Then I add the remaining ingredients and work them into a thick paste that really sticks to the chicken.

Next, I add my chicken cutlets to the marinade and turn them to coat well. The flavors of the marinade mostly stick to the surface of the chicken, but the salt in the marinade performs another role: dry-brining. Even in the short window of time in which the chicken marinates before it hits the grill, the salt will break down some muscle protein, allowing the chicken to retain more moisture as it cooks.

I made this recipe last night with split chicken breasts and made sandwiches. Works great.

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