This vibrant and flavorful dish takes inspiration from the bold and diverse culinary traditions of Peru. Tender and juicy grilled chicken, marinated in a zesty blend of spices, is served alongside a vibrant and creamy Aji Verde sauce that adds a delightful kick. What’s most loved about this dish is the perfect balance of flavors—the tangy and citrusy marinade, the aromatic herbs, and the spicy yet refreshing sauce. With its quick preparation time of just 30 minutes, you can bring the taste of Peru right to your dinner table. Let’s get started!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Aji Verde sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeds removed (adjust to taste)
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- In a bowl, whisk together the minced garlic, lime juice, olive oil, ground cumin, paprika, dried oregano, salt, and pepper. Place the chicken breasts in a ziplock bag and pour the marinade over them. Close the bag and massage the marinade into the chicken. Let it marinate for at least 10 minutes, or up to 1 hour if time allows.
- Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off. Grill the chicken for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing.
- While the chicken is grilling, prepare the Aji Verde sauce. In a blender or food processor, combine the cilantro, parsley, mayonnaise, sour cream or Greek yogurt, lime juice, jalapeno pepper, garlic, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to taste.
- Slice the grilled chicken and serve it with a generous dollop of the Aji Verde sauce.
Notes
For a more authentic touch, you can use aji amarillo paste or fresh aji amarillo peppers in the Aji Verde sauce, which are traditional Peruvian yellow chili peppers. However, jalapeno peppers work well as a substitute and provide a nice level of spiciness. Allow the chicken to rest after grilling to ensure that the juices redistribute, resulting in a more tender and juicy texture. If you don’t have a grill or grill pan, you can also cook the chicken in a preheated oven at 400°F (200°C) for approximately 20-25 minutes, or until cooked through. Customize the level of spiciness in the Aji Verde sauce by adding more or less jalapeno peppers, according to your taste preferences. Serve the Peruvian grilled chicken with rice, roasted potatoes, or a side salad for a complete meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
