Peruvian Chicken with Aji Verde Sauce
Ingredients
The Chicken
-
1½–2
pounds
chicken (thighs or breast, boneless, skinless)
-
1
cup
Portobellos (optional)
The Marinade
-
4
cloves
garlic (finely minced)
-
2
tablespoons
olive oil
-
2
tablespoons
lime juice
-
2
teaspoons
honey, agave or sugar
-
1
tablespoon
cumin
-
2
teaspoons
paprika or smoked paprika
-
1
teaspoon
coriander
-
1
teaspoon
dried oregano (or 1 tablespoon fresh)
-
1½
teaspoons
kosher salt
-
1
teaspoon
soy sauce (optional)
The Aji Verde Sauce
-
½
cup
sour cream or mayo
-
½
jalapeño
(use less for less spicy)
-
1
clove
garlic
-
1
cup
chopped cilantro
-
¼
teaspoon
kosher salt
-
1
tablespoon
lime juice
The Salad
-
2
cups
diced or sliced English or Turkish cucumber
-
1–2
pieces
ripe avocados (diced)
-
1
cup
cherry tomatoes (halved)
-
to taste
cilantro leaves (for garnishing)
-
to taste
drizzle
olive oil
-
to taste
pinch
kosher salt
-
to taste
squeeze
lime
Instructions
- Preheat the grill to medium-high or the oven to 425°F.
- Make the marinade by mixing garlic, olive oil, lime juice, honey, cumin, paprika, coriander, oregano, salt, and optional soy sauce in a bowl.
- Toss the chicken in the marinade, coating well, and let it marinate while the grill heats up.
- Blend the Aji Verde Sauce ingredients in a blender until smooth.
- Grill the chicken until cooked through, or roast in the oven until the internal temperature reaches the desired level.
- Prepare the salad by mixing diced cucumber, avocado, and cherry tomatoes, then drizzle with olive oil and lime juice, and season with salt.
- Serve the chicken with the Aji Verde Sauce and the salad.
Nutrition Facts (estimated)
Servings
4-6
Calories
241
Total fat
17.7g
Total carbohydrates
8.5g
Total protein
14g
Sodium
146.5mg
Cholesterol
48.4mg
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