Peruvian-Style Grilled Chicken with Avocado Salad and Ají Verde
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Ingredients & Equipment
What we send
- 2 clovesgarlic
- 1red bell pepper
- 1/4 ouncecilantro
- 1 packethoney
- 2boneless skinless chicken breasts
- 2 ouncesmayonnaise
- 1 tablespoonChampagne vinegar
- 3 ouncesbaby arugula
- 1/2 teaspoonground cumin
- 1/4 teaspoondried oregano
- 1/2 teaspoonsmoked paprika
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan
- large resealable plastic bag (optional)
- blender or food processor (optional)
- aluminum foil
Preheat grill to medium heat. Halve avocado and discard pit. Mince garlic. Halve limes. Rinse remaining produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise into ¼-inch strips. Pick cilantro leaves, discarding stems. Halve jalapeño lengthwise and, using a knife tip, discard seeds and stem. Then, roughly chop up to half of jalapeño. (Be sure to wash your knife, board, and hands afterward).
In a large shallow bowl or resealable plastic bag, whisk together spice mix, juice of ½ lime, half of honey, half of garlic, 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired to combine. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until ready to grill.
Make Ají Verde
While chicken marinates, in a blender or food processor, combine mayonnaise, juice of 1 lime, cilantro, chopped jalapeño (skip or use half for less heat), remaining garlic, ¼ teaspoon salt, and black pepper, then blend until smooth. Stream in 1-2 tablespoons olive oil until sauce is pourable. Alternatively, finely chop cilantro and jalapeño, place in a medium bowl, and whisk in remaining sauce ingredients to combine.
In a large bowl (big enough for the salad), whisk together Champagne vinegar, juice of remaining lime, remaining honey, ¼ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Add arugula and bell pepper to bowl with dressing—but wait to toss until ready to serve, so the salad doesn't turn soggy.
Grill Chicken and Avocado
If using a grill pan, place it over medium heat now. Remove chicken from marinade, allowing excess to drip off. When grill is just smoking, add chicken and cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Meanwhile, grill avocado halves cut-side down until lightly charred, 2-3 minutes.
Plate Peruvian-Style Chicken
Using a spoon, carefully scoop out avocado flesh, discarding skins. Cut chicken into ¼-inch pieces. Toss salad with dressing to fully coat, and divide between serving plates. Top with grilled avocado, grilled chicken, and a drizzle of ají verde. Dig in! Save any remaining jalapeño to spice up a breakfast scramble.