Past Recipes
Peruvian-Style Grilled Chicken

Peruvian-Style Grilled Chicken with Avocado Salad and Ají Verde

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Inspired by the grill-forward cuisine of Peru, Chef Michelle’s remake of a classic relies on a double infusion of smoky flavor, and it’s no wonder this recipe’s reached Encore status. Chicken is marinated in honey, lime, cumin, and paprika, then thrown on the grill—alongside avocado halves. The creamy, charred avocado is destined for 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.

  • For The Grill
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 750
  • Protein 32g
  • Total Carb 28g
  • Total Fat 61g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 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; using a knife tip, discard seeds and stem, then roughly chop up to half. (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, ½ packet honey (save remainder for making dressing), juice of ½ lime, 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, cilantro, juice of 1 lime, chopped jalapeño (or use less for milder 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. Pat arugula dry and add to bowl with dressing, along with bell pepper—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 chicken 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 skin. Cut chicken into ¼-inch pieces. Toss salad to fully coat with dressing, then 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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