CAMDYN’S PERUVIAN CHICKEN WITH GREEN SAUCE (CAMDYN’S POLLO A LA BRASA CON AJI VERDE)

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)
This one found inspiration in a little Peruvian joint in the great northwest. This spicy green sauce will pop into your head at all times of the day or night after you've had it. You'll want to mix it up for other dishes, too. Thanks to our friends at feastingathome.com for inspiration.
INGREDIENTS:
  • 1 1/2 to 2 pounds chicken (thigh or breast, boneless, skinless)
  • FOR MARINDADE
  • 4 garlic cloves- finely minced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons honey, agave, or sugar
  • 1 tablespoon cumin
  • 2 teaspoons paprika or smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon soy sauce (optional)
  • PERUVIAN AJI VERDE
  • 1/2 cup sour cream or mayo
  • 1/2 jalapeño (less for reduced spiciness)
  • 1 garlic clove
  • 1 cup chopped cilantro- thin stems are okay
  • 1/4 teaspoon kosher salt
  • a squeeze of lime (1 tablespoon, save another half for salad)
  • AVOCADA CUCUMBER SALAD
  • 2 cups diced or sliced English or Turkish cucumber
  • 1 or 2 ripe avocados, diced
  • 1 cup cherry tomatoes (yellow and red are nice)
  • Cilantro leaves for garnishing
  • Olive oil for drizzling
  • 5-finger pinch kosher salt
  • Squeeze of lime
PREPARATION:
  • Heat FIREDISC® to medium-high. If making rice, start now on stove. Make marinade in a small bowl.
  • Using garlic press, finely mince garlic. Place it in bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano, salt and optional soy sauce. Stir.
  • Toss with the chicken in bowl, coating all sides well. Marinate while FIREDISC® heats up, or overnight for more flavor. Make Peruvian green sauce by placing ingredients in blender. Blend until relatively smooth, scraping down the sides if necessary.
  • When FIREDISC® is hot, grill chicken. Sear both sides well (using Ultimate Forking Tool™ to flip). Turn heat down or move to outer ring of FIREDISC® to cook through.
  • Place diced cucumber in wide shallow bowl. Add avocado, spacing evenly. Add a few cherry tomato halves.
  • Sprinkle with salt and pepper. Drizzle with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.
  • Serve with the cilantro lime rice. If making bowls, place 3/4 cup rice on bottom of bowl. Add sliced chicken to one side, avocado salad on other side. Drizzle with the cilantro sauce. Enjoy!

Share