Peruvian-style grilled chicken sandwiches with spicy green sauce from Serious Eats by J. Kenji López-Alt

  • avocados
  • chicken breasts
  • Show all ingredients...

  • EYB Comments

    Can substitute any sturdy buns for teleras. Marinate overnight.

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Notes about this recipe

  • Eat Your Books

    Can substitute any sturdy buns for teleras. Marinate overnight.

  • Stephenn31 on September 19, 2025

    Love the green sauce!

  • pattig on July 13, 2025

    I only did the grilled chicken part of this recipe but we really liked it and it was a quick-to-fix dinner.

  • jenburkholder on May 14, 2024

    Agree with all comments - good sandwich! Son ate on the suggested ciabatta rolls, I had mine on homemade GF bun. Not ideal texturally but still tasty. I thought I had aji amarillo paste but no - it was aji rocoto. Aji amarillos being whole and frozen, I subbed in the rocoto paste. Also tasty just not a good color. Salt was good for me as specified using Diamond Crystal!

  • TrishaCP on September 13, 2021

    We absolutely loved this one. The sauce was delicious- I didn’t have aji amarillo paste so subbed in about a teaspoon of gochujang for a half recipe per a commenter from Serious Eats and it tasted good. (My jalapeños were really mild, so it needed something.) I let the chicken marinade for about four hours- and it got great flavor in that time. I used Diamond Crystal and it was not too salty for us.

  • hirsheys on January 24, 2021

    Delicious, though I wish I had read Alex’s note before I made these - the marinade was too salty with Morton’s, even using just 3.5 tsp. The sauce is super yummy. I actually think the buns are unimportant - Steff ate hers without because she’s doing keto and it was just as tasty. The avocado is nice, though. (I grilled on a stove top grill.)

  • alex9179 on May 21, 2020

    Great (and messy) sandwich but the green sauce is the best part. Reduce salt in marinade if not using Diamond Crystal.

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