You'll love everything about this Peruvian Chicken (Pollo a la Brasa) with Aji Verde Sauce! It's easy and bursting with flavor; this can be made in under an hour, baked in the oven, or cooked on the g... show more

bbqmain course

Peruvian Chicken

Name: Peruvian Chicken — Tasty Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.500 pound Chicken (thighs or breast, boneless, skinless see notes, Or substitute portobellos); Marinade; 4 clove Garlic (finely minced); 2 tablespoon Olive Oil; 2 tablespoon Lime Juice; 2 teaspoon Honey (agave or, sugar); 1 tablespoon Cumin; 2 teaspoon Paprika (paprika or smoked); 1 teaspoon Coriander; 1 teaspoon Dried Oregano (or 1 tablespoon fresh, or sub thyme or marjoram); 1.500 teaspoon Kosher Salt; 1 teaspoon Soy Sauce (optional); Peruvian Green Sauce (Aji Verde); 0.500 cup Sour Cream (or mayo, see notes for vegan option); 0.500 Jalapeno (use less for less spicy); 1 clove Garlic; 1 cup Cilantro Thin Stems Ok (chopped); 0.250 teaspoon Kosher Salt; a squeeze Lime (save other half for salad); Avocado Cucumber Tomato Salad; 2 cup Cucumber (diced or sliced English or Turkish); Avocados (1-2 perfectly ripe, diced); 1 cup Cherry Tomatoes (yellow and red are nice); Cilantro Leaves (for garnishing); Olive Oil (for drizzling); Generous (5 finger, pinch kosher salt); Lime

Feasting At Home (Sylvia Fountaine | Feasting at Home)

4

servings

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

1.500 pound Chicken thighs or breast, boneless, skinless see notes, Or substitute portobellos

Marinade

4 clove Garlic finely minced

2 tablespoon Olive Oil

2 tablespoon Lime Juice

2 teaspoon Honey agave or, sugar

1 tablespoon Cumin

2 teaspoon Paprika paprika or smoked

1 teaspoon Coriander

1 teaspoon Dried Oregano or 1 tablespoon fresh, or sub thyme or marjoram

1.500 teaspoon Kosher Salt

1 teaspoon Soy Sauce optional

Peruvian Green Sauce (Aji Verde)

0.500 cup Sour Cream or mayo, see notes for vegan option

0.500 Jalapeno use less for less spicy

1 clove Garlic

1 cup Cilantro Thin Stems Ok chopped

0.250 teaspoon Kosher Salt

a squeeze Lime save other half for salad

Avocado Cucumber Tomato Salad

2 cup Cucumber diced or sliced English or Turkish

Avocados 1-2 perfectly ripe, diced

1 cup Cherry Tomatoes yellow and red are nice

Cilantro Leaves for garnishing

Olive Oil for drizzling

Generous 5 finger, pinch kosher salt

Lime

Instructions

Preheat Grill to medium-high, or preheat OVEN to 425F.

If making rice, start this now on the stove.

Make the marinade in a small bowl

Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)

Make Peruvian Green Sauce

by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.

Grill

grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.

Bake

Place the chicken on a parchment-lined sheet pan and bake until cooked through; 165F for chicken breasts and 170F for chicken thighs.

Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.

Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!