Grilled Peruvian Chicken with Bomb burritos and bowls Sauce and Avocado Tomato Salad – or make a vegetarian version with grilled portobellos! Peruvian Green Sauce and Avocado Tomato Cucumber Salad. Can be made in 40 minutes- perfect for weeknights!
Green Sauce and Avocado Tomato Cucumber Salad. Mildly spicy and citrusy Peruvian Chicken with Aji Verde Sauce is flavorful and juicy and paried with a simple Avocado-Cucumber- Tomato Salad. If you are a fast chopper and a multitasker, the whole meal can be made in about 45 minutes. For mixed households, vegans can substitute portobellos for the chicken using the same flavorful marinade- it’s very easy to grill up both the chicken and portobellos. The quick and easy Peruvian Chicken marinade is made with olive oil, garlic, spices and lime juice. Marinate the Peruvian chicken while the grill heats up. Or marinate overnight for even more flavor!
Simple, delicious Grilled Peruvian Chicken with Green Sauce and an Avocado Tomato Cucumber Salad. Here I’m using boneless skinless chicken thighs, but breasts would work too, as well as bone-in, skin-on chicken. Keep in mind that boneless breasts cook the fastest and are the leanest, not including these portobello mushrooms. For a vegan option, substitute Portobellos! Portobellos can be sliced or grilled whole. Be sure to brush the marinade on lightly, because mushrooms are porous can actually soak up too much, if you are not careful. Step three: Make the Aji Verde Sauce.
See recipe notes for a vegan version! Simply blend the ingredients together in the blender. Grill the chicken over medium heat until internal temp reaches 170F for thighs and 165 for Breasts. Grill optional portobellos until tender and juicy. As the chicken thighs and portobellos grill, make the Avocado Tomato Cucumber salad. Avocados and cucumber are diced, and cherry tomatoes are halved.
Then it’s simply drizzled with olive oil, lime juice and a sprinkle of salt and pepper. Serve the Peruvian Grilled Chicken with the Aji Verde Sauce and the fresh Avocado Salad, either separately or in wide bowls. Add Cilantro rice for a heartier meal. This Peruvian- style meal is such a great combination of flavors!
Spicy Green Sauce and Avocado Tomato Salad! Pollo a la Brasa is one of my favorite recipes on the blog! Green Sauce and an Avocado Tomato Cucumber Salad. Hope you like this Peruvian Chicken with Aji Verde Sauce as much as we do. Let us know in the comments below!
If making rice, start this now on the stove. Make the marinade in a small bowl. Using a garlic press, finely mince the garlic and place it in the bowl. Make Peruvian Green Sauce by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary. Portobellos will cook faster, so plate and cover with foil to keep warm. Make the salad by placing the diced cucumber in a wide shallow bowl.