Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde)
Peruvian grilled chicken marinated and grilled, served with a creamy green sauce (Aji Verde). Perfect with fries or veggies.
Equipment
- Grill or Grill Pan
- mixing bowl
- Blender or Food Processor
- baking sheet
- Tongs
- Knife and Cutting Board
Ingredients
For the Chicken
- 4 lbs chicken whole or parts
- 4 cloves garlic minced
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoon salt
- 0.5 teaspoon black pepper
For the Creamy Green Sauce
- 1 cup fresh cilantro
- 1 jalapeño seeded and chopped
- 1 clove garlic
- 0.5 cup mayonnaise or Greek yogurt
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- Salt and pepper to taste
For the Fries
- 3 large russet potatoes cut into fries
- 3 tablespoon avocado oil
- Salt and pepper to taste
Instructions
Preparation
- Rinse and pat dry chicken. Trim excess fat or skin.
- In a bowl, mix garlic, lime juice, olive oil, smoked paprika, cumin, oregano, salt, and pepper. Rub onto the chicken. Marinate for 1-24 hours.
- Wash cilantro and pat dry. Blend with jalapeño, garlic, mayonnaise, lime juice, and olive oil. Add salt and pepper. Chill sauce.
- Wash and peel potatoes. Cut into fries. Toss with avocado oil, salt, and pepper. Roast at 425°F for 25-30 minutes or fry until golden.
- Preheat grill to medium-high. Cook chicken for 6-8 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes.
- Serve chicken and fries with creamy green sauce.
Notes
For the best flavor, marinate the chicken overnight. Ensure the oven is fully preheated for crispy fries. Let grilled chicken rest for 5-10 minutes before serving.
Nutrition
Serving: 1servingCalories: 782kcalCarbohydrates: 31.7gProtein: 37.7gFat: 56.2g
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