Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce

About This Recipe

These Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce are my favorite, so flavorful and great for summer grilling!

Ingredients

• 2 lb boneless skinless chicken thighs
• 6 ounces light beer (I used Corona light)
• 1/2 tablespoon Sazon (homemade or 1 Sazon packet with achiote)
• 1 teaspoon kosher salt
• 3 tablespoons white vinegar
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 ounce avocado
• 2 jalapeños (stemmed, with seeds*)
• 3 tbsp fresh cilantro
• 2 tablespoon extra virgin olive oil
• 1 clove garlic
• 2 tbsp white vinegar
• 3 to 4 tablespoons water
• 1/8 teaspoon cumin
• 1/4 teaspoon kosher salt (plus 1/8 teaspoon )

Instructions

1. 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.
2. After it’s marinated thread onto 6 small metal skewers.
3. 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.
4. 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.