Description
My family loves these Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce, so flavorful and great for summer grilling!
Equipment
metal skewers or bamboo skewers
Ingredients
2lbboneless skinless chicken thighs
6ounceslight beer, I used Corona light
1/2tablespoonSazon, homemade or 1 Sazon packet with achiote
1teaspoonkosher salt
3tablespoonswhite vinegar
1 1/2teaspoonscumin
1 1/2teaspoonsgarlic powder
1teaspoondried oregano
Avocado Aji Verde Sauce (makes 2/3 cup)
1ounceavocado
2jalapeños, stemmed, with seeds*
3tbspfresh cilantro
2tablespoonextra virgin olive oil
1clovegarlic
2tbspwhite vinegar
3 to 4tablespoonswater
1/8teaspooncumin
1/4teaspoonkosher salt, plus 1/8 teaspoon
Instructions
- Cut chicken into long strips. Place in a large bowl and marinade with beer, vinegar, sazon, salt, garlic powder, cumin and oregano. Marinate 3 to 4 hours or overnight.
After it’s marinated thread onto 6 small metal skewers.
- For the Avocado Aji Verde Sauce, place all ingredients in a mini blender and puree until smooth, adding enough water so it’s pourable over the chicken. Refrigerate until ready to eat. Can be refrigerated up to 4 days.
- To grill the chicken, preheat the grill to medium and oil the grates. Cook chicken about 5 minutes on each side. Serve drizzled with sauce.
Last Step:
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