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

Peruvian Chicken

Feasting At Home (Sylvia Fountaine | Feasting at Home)

Serves	Prep	Cook	Total	Shares
4	20 min	25 min	45 min	8

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 grill- perfect for weeknights or special gatherings.

bbqmain course

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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!