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5 from 3 votes
Butterflied Peruvian Chicken Drumsticks with Green Sauce plated by the fire.
Butterflied Peruvian Chicken Drumsticks with Green Sauce
Prep Time
30 mins
Cook Time
30 mins
Marinate
4 hrs
Total Time
5 hrs
 

Butterflied Peruvian Chicken Drumsticks with Green Sauce are deliciousness in every bite!

Course: Main Course
Cuisine: American
Keyword: Butterflied Peruvian Chicken Drumsticks with Green Sauce
Servings: 4 People
Calories: 708 kcal
Author: Derek Wolf
Ingredients
Chicken:
  • 12-15 Chicken Drumsticks
Marinade:
  • 1 cup Cilantro
  • 8-10 Garlic Cloves
  • 4 medium Limes juiced
  • 2.5 tbsp Soy Sauce
  • 1.5 tbsp Aji Amarillo Paste
  • 1.5 tbsp Aji Panca Paste
  • 1 tbsp Ground Cumin
  • 1 tbsp Kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Canola Oil
Green Sauce:
  • 1 cup Cilantro
  • ½ cup Mayonnaise
  • 2 Serrano Peppers stemmed
  • 2 tbsp Parmesan Cheese
  • 1 tbsp Olive Oil
  • 1 tbsp Aji Amarillo Paste
  • 1 tbsp Honey
  • 2 medium Limes juiced
Instructions
  1. Begin prepping your chicken drumsticks. Using a really sharp knife, slice one area on the drumstick from top to bottom all the way down to the bone. Pull apart the two sides of the slice and begin separating the meat from the bone so that the chicken drumstick is flayed open and flat. Make sure to leave some part of the meat, on the opposite side of the first cut, still connected. Repeat this for all of your drumsticks.
  2. In a food processor, add all the ingredients for the marinade and blend until smooth. Add all of your chicken drumsticks to a food safe bowl or bag and pour the marinade over top (make sure to save 2-3oz of marinade for basting later). Mix together thoroughly, cover and place in the fridge to marinate for at least 4 hours but ideally overnight.
  3. The next day, preheat a medium high heat fire (around 350-375F) for direct cooking.
  4. In a food processor, add all the ingredients for the Green Sauce and blend until smooth. Set aside until ready to use.
  5. Pull your drumsticks out of the marinade and discard any excess marinade. Place them onto the fire and cook them for 20-25 minutes until they reach 170F internal. Make sure to flip them every 3-4 minutes to prevent burning, and move the chicken around in case you have a hotter spot on your grill. Right before they are done, baste the outside of the meat with the reserve marinade. Once done, pull them off and let them rest for 5-6 minutes.
  6. Drizzle the green sauce over the top of the drumsticks or serve on the side. Enjoy!

Recipe Video

Nutrition Facts
Butterflied Peruvian Chicken Drumsticks with Green Sauce
Amount Per Serving
Calories 708 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 19g
Monounsaturated Fat 18g
Cholesterol 222mg74%
Sodium 2839mg123%
Potassium 803mg23%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 8g9%
Protein 44g88%
Vitamin A 808IU16%
Vitamin C 36mg44%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.