Grilled Peruvian Chicken With Green Sauce

Peruvian chicken, or pollo alla brasa, gets its bold flavor and vibrant color from two sauces: a garlicky, spiced marinade that coats the meat in a brick-red paste, and a creamy, herbaceous green sauce served on the side for drizzling and dipping. While traditional recipes call for a whole chicken or skin-on, bone-in parts, this weeknight-friendly take prioritizes speed and ease with skinless, boneless chicken breasts, which need only about 20 minutes to marinate and even less time to cook.

This recipe makes more than enough green sauce for four chicken breasts, but you won’t be mad at the leftovers. The remnant sauce is great with roasted vegetables, pork, fish, or even drizzled over a grain bowl. Stirring the yogurt in at the end (rather than blitzing it with everything else in the blender) keeps the consistency velvety and not too thin.