Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce
These mouthwatering Peruvian Chicken Skewers, paired with a creamy Avocado Aji Verde Sauce, are a personal favorite of mine. Bursting with flavor, they are perfect for enjoying on warm summer days!
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Ingredients
- 2 lb boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 3 tablespoons white vinegar
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 ounce avocado
- 2 jalapeños
- 3 tbsp fresh cilantro
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 tbsp white vinegar
- 3 to 4 tablespoons water
- 1/8 teaspoon cumin
- 1/4 teaspoon kosher salt
- 6 ounces light beer
- 1/2 tablespoon Sazon
Equipment Needed
- metal skewers or bamboo skewers
Instructions
- 1
Slice the chicken into elongated strips. Transfer them to a spacious bowl and immerse in a marinade made of beer, vinegar, sazon, salt, garlic powder, cumin, and oregano. Allow the mixture to marinate for 3 to 4 hours, or preferably overnight for enhanced flavor.
- 2
Once marinated, carefully thread the chicken strips onto 6 small metal skewers.
- 3
To prepare the Avocado Aji Verde Sauce, combine all ingredients in a mini blender and blend until the mixture is smooth, adding enough water to achieve a pourable consistency suitable for drizzling over the chicken. Store in the refrigerator until you're ready to serve. This sauce can be kept in the fridge for up to 4 days.
- 4
For grilling the chicken, heat the grill to medium and lightly oil the grates. Grill the chicken for approximately 5 minutes on each side until fully cooked. Serve with a generous drizzle of the sauce.
Nutrition Information
Notes & Tips
- *I like the sauce spicy, so I leave the seeds from the jalapeno in, but you can make it milder by omitting the seeds.