Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Grilled chicken with a vibrant green sauce — Peru.
plus marinating
Equipment: Roasting tin or grill; blender
Measures and names
Ingredients
- 700 g chicken thighs
- 1 tbsp cumin
- 1 tbsp paprika
- 3 garlic cloves, crushed
- Juice of 1 lime
- 1 tbsp oil
- Large handful of coriander (cilantro) (for the sauce)
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 1 green chilli (for the sauce)
- Salt
Method
- Toss the chicken with the cumin, paprika, garlic, lime juice, oil and salt. Marinate for 30 minutes.
- Heat the oven to 200°C (fan 180°C). Roast the chicken for 25–30 minutes (or grill), until charred and cooked through.
- Meanwhile, blend the coriander, mayonnaise, yoghurt, green chilli and a squeeze of lime into a smooth, vivid green sauce. Season to taste.
- Rest the chicken briefly.
- Serve drizzled with the aji verde, with extra sauce for dipping and a crisp salad.
Swaps and tips
The aji verde sauce is the star — make extra for dipping. Serve with salad rather than rice or potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 3 g | 2 g | 23 g | 327 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
