Past Recipes
Peruvian-Style Grilled Chicken

Peruvian-Style Grilled Chicken with Avocado Salad and Ají Verde

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Recipe Details


Inspired by the grill-forward cuisine of Peru, Chef Michelle’s remake of a classic relies on a double infusion of smoky flavor. Chicken is marinated in honey, lime, cumin, and paprika, then thrown on the grill—alongside avocado halves. The creamy, charred avocado gets tossed in a summery salad with arugula and red bell pepper. All the bright and bold flavors are contrasted by Michelle’s take on ají verde, a staple Peruvian chile sauce that balances the heat of jalapeño with cilantro, more lime, and mayonnaise.


  • Spicy
  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 850
  • Protein 43g
  • Total Carb 29g
  • Total Fat 66g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • avocado
  • garlic
    2 cloves
  • limes
  • red bell pepper
    red bell pepper
  • cilantro
    1/4 ounce
  • jalapeño
  • honey
    1 packet
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • mayonnaise
    2 ounces
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • baby arugula
    3 ounces
    baby arugula
  • ground cumin
    1/2 teaspoon
    ground cumin
  • dried oregano
    1/4 teaspoon
    dried oregano
  • smoked paprika
    1/2 teaspoon
    smoked 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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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).

  2. Marinate Chicken

    Marinate Chicken

    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.

  3. Make Ají Verde

    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.

  4. Make Dressing

    Make Dressing

    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.

  5. Grill Chicken and Avocado

    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.

  6. Plate Peruvian-Style Chicken

    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.

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