Peruvian-Style Grilled Chicken
Enjoy the bold flavors of Peru with this grilled chicken recipe, marinated in a zesty mixture of aji amarillo peppers and spices.
Ingredients
- ●1 1/2 pounds Polloboneless, skinless chicken breasts
- ●2 Aji amarillo peppersdried, crushed or 2-3 fresh peppers, seeded and chopped
- ●2 tablespoons Peruvian la brasa seasoningor substitute with a mix of paprika, garlic powder, and cumin
- ●2 tablespoons Light olive oil
- ●2 Tomatoesdiced
- ●2 cloves Xtra garlicminced
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
1. In a blender or food processor, combine aji amarillo peppers, Peruvian la brasa seasoning, garlic, salt, and black pepper. Blend until smooth.
- 2
2. In a large ziplock bag, combine the marinade, olive oil, and chicken. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 2 hours or overnight.
- 3
3. Preheat grill to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
- 4
4. Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
- 5
5. Meanwhile, in a small bowl, mix together diced tomatoes and a squeeze of lime juice.
- 6
6. Once the chicken is cooked, let it rest for 5 minutes before slicing.
- 7
7. Serve the grilled chicken with the tomato salsa spooned over the top.