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
Directions
- 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.
