Aji Criollo Peruvian Chicken with Spicy Green Sauce

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1/4 cup vegetable oil 1/4 cup vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• For the green sauce: For the green sauce:
• 1/2 cup aji amarillo paste 1/2 cup aji amarillo paste
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 2 cloves of garlic 2 cloves of garlic
• Juice of 2 limes Juice of 2 limes
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• Salt to taste Salt to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, paprika, aji amarillo paste, vegetable oil, salt, and pepper.
2. 2.
   Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Let it rest for a few minutes before slicing.
5. 5.
   Meanwhile, prepare the green sauce by blending the aji amarillo paste, cilantro leaves, garlic, lime juice, mayonnaise, and salt in a blender or food processor until smooth.
6. 6.
   Serve the grilled chicken with a generous drizzle of the green sauce on top. Enjoy!

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste is a key ingredient in Peruvian cuisine. If you can't find it in your local stores, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for heat.
• Cilantro — Make sure to use fresh cilantro leaves for the green sauce as it adds a vibrant and aromatic flavor to the dish.

Tips & Tricks

• For an extra smoky flavor, you can grill the chicken over charcoal instead of using a gas grill.
• Adjust the amount of aji amarillo paste in the marinade and green sauce according to your spice preference.
• If you prefer a spicier green sauce, add a small amount of fresh jalapeno or serrano pepper to the blender.

Serving advice

Serve the Aji Criollo chicken with steamed white rice and a side of Peruvian-style corn on the cob for a complete and authentic Peruvian meal.

Presentation advice

Arrange the sliced grilled chicken on a platter and drizzle the vibrant green sauce over the top. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an appealing presentation.