Grilled Peruvian Chicken with Cilantro Green Sauce Recipe

There’s something incredibly comforting about the aroma of grilled chicken wafting through your home. It takes me back to summer barbecues with friends and family, where laughter mingled with the sizzle of meat on the grill. Today, I’m excited to share a recipe for Grilled Peruvian Chicken with Cilantro Green Sauce, or Aji Verde, that is not only mouthwatering but also quick and easy to make. Trust me, you are going to love this!

Why You’ll Love Grilled Peruvian Chicken with Cilantro Green Sauce (Aji Verde)

• Fast: You can have the main components prepped and on the grill in about 20 minutes.
• Easy: It’s a straightforward “marinate and grill” method that even beginner cooks can master.
• Giftable: This dish travels well, making it perfect for potlucks or as a thoughtful meal for friends.
• Crowd-pleasing: Even those who are not big fans of chicken will rave about this flavorful dish!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

For the Cilantro Green Sauce (Aji Verde):

• 1 cup fresh cilantro leaves
• 1 jalapeño, seeded and chopped
• 2 cloves garlic
• 1 tablespoon lime juice
• 1/4 cup mayonnaise
• Salt to taste

How to Make Grilled Peruvian Chicken with Cilantro Green Sauce (Aji Verde)

Follow these simple steps to create a dish that will impress everyone:

1. In a mixing bowl, combine the olive oil, white vinegar, minced garlic, cumin, paprika, salt, and pepper. Mix well. Add the chicken thighs, ensuring they are well coated, and marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Preheat your grill to medium-high heat.
3. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the cilantro green sauce. In a food processor, combine cilantro, jalapeño, garlic, lime juice, mayonnaise, and salt. Blend until smooth.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes to keep it juicy.
6. Serve the grilled chicken with the cilantro green sauce drizzled on top or on the side for dipping.

Substitutions & Additions

If you’re looking to mix things up, here are some fun swaps and additions:

• Try using chicken breasts instead of thighs for a leaner option.
• Add some chopped avocado to the cilantro sauce for a creamier texture.
• For a spicy kick, leave some seeds in the jalapeño.
• Serve with rice or a fresh salad for a complete meal.

Tips for Success

Here are some tips to ensure your dish turns out perfectly:

• Don’t rush the marinating process. The longer you let the chicken sit, the more flavorful it will be.
• Make sure your grill is hot enough before adding the chicken to get those beautiful grill marks.
• Let the chicken rest after grilling to keep it juicy.

How to Store Grilled Peruvian Chicken with Cilantro Green Sauce (Aji Verde)

If you have leftovers (which is rare because it’s so good!), store the chicken in an airtight container in the refrigerator for up to 3 days. The cilantro green sauce can also be kept for about a week. Just make sure to keep it covered to preserve its vibrant flavor.

FAQs

Can I use other cuts of chicken?
You can absolutely use chicken breasts or drumsticks! Just adjust the cooking time accordingly.

Is Aji Verde spicy?
This sauce has a mild heat from the jalapeño, but you can adjust the spiciness by adding more or less according to your preference.

Can I make the sauce in advance?
Yes! The sauce can be made a day ahead and stored in the fridge. Just give it a good stir before serving.

For more delicious recipes, check out Quick Lemon Garlic Butter Salmon or Taco Loaded Baked Potatoes for treats you will love!

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