Peruvian Grilled Chicken

The first time I came across the Peruvian grilled chicken was when a fellow foodie group member enquired about this dish. She had also posted a picture of the dish and it looked intriguing to me. I then looked it up and was pleasantly surprised to find that the dish was a medium spicy, flavourful, easy to put together recipe. The dish originated in Peru and hence the name. It is served with a vibrant green Peruvian sauce which is locally known as Aji Verde and I realized that the sauce would appeal to the Indian palate. A few tips for preparing this dish. You can marinate and keep it overnight for a more expeditious cook the following day. I have used chicken thigh, but you can use other cuts with or without bones. Use a level of spice that suits you and your family. The final dish looks very appealing and neat with the red hue of the chicken pieces contrasting with the green sauce. The green sauce almost looks like our coriander-mint chutney but the taste can’t be more different. Ideally, the Peruvian grilled chicken can serve as a starter and paired with a soup but one can also use this as part of a main meal along with other dishes. So, if you are looking for a chicken dish with an exotic origin and taste profile, the Peruvian grilled chicken meets that criteria.

Peruvian Grilled Chicken

• Author: Reetika Mitra
• Prep Time: 10 Mins
• Cook Time: 20 Mins
• Total Time: 30 Mins

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Description

From The Land Of Incas

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Scale 1x2x3x

Ingredients

• 8 Chicken thighs
• 3 Tbsp Oil (I have used Olive oil)
• 5 Tbsp white Vinegar
• 2 Tbsp Soy sauce
• 5 cloves Garlic, finely minced
• 1 heaped Tbsp ground Cumin
• 2 Tsp Paprika
• 2 Tsp dried Oregano
• 2 Tsp All Purpose Seasoning
• 1/2 Tsp freshly grounded Black Pepper
• 1 Tsp White Pepper powder
• 1 Tsp
• Juice of 1 lime
• Salt to taste

 

• Ingredients for the Peruvian Green Sauce :
• 1 cup fresh Coriander leaves
• 1/2 cup chopped Spring Onion Greens
• 2–3  Green Chilies, seeds removed (According to spice intake)
• 1 clove Garlic
• 1/2 cup Greek Yogurt or hung curd
• 1/4 cup Mayonnaise
• 1 Tbsp lime juice
• 8–10 whole Black Peppercorns
• Salt to taste

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Instructions

1. In a large bowl, whisk together olive oil, white vinegar, soy sauce, minced garlic, cumin, paprika, oregano, salt, white pepper, black pepper, all-purpose seasoning and lime juice.
2. Add the chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight.
3. Preheat the grill to 170°C or 340°F. Line the baking trays with parchment paper or aluminium foil. Lightly brush to grease them with oil and keep it ready.
4. Remove the chicken from the marinade and let excess marinade drip off. Grill the chicken for about 6-8 minutes or until well seared.
5. Flip and cook for another 8-10 minutes, till cooked through and lightly charred.
6. In the meanwhile prepare the Peruvian Aji Verde sauce by blending all green sauce ingredients in a blender jar.
7. Serve the grilled chicken immediately along with the creamy green sauce to add a flavour blast to your Peruvian Grilled Chicken.

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Notes

If you want to use the Air fryer instead, preheat your air fryer to 180°C or 360°F. Place the chicken in the air fryer basket and cook for 12-15 minutes. Remember to flip the chicken pieces midway into cooking.

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Nutrition

• Serving Size: 4