Thin chicken breasts are marinated with cumin and red pepper flakes, quickly grilled, and served with Peru’s signature green aji verde sauce. The cilantro sauce has a bright flavor and mild heat that brings variety to an easy weeknight dinner.
Mix the olive oil, cumin, red pepper flakes, crushed garlic, and salt. Toss with the thinly pounded chicken breasts and let them marinate for at least ten minutes.
Blend the seeded green chili pepper, cilantro, garlic, mayonnaise, lemon juice, and salt until smooth.
Grill the marinated chicken breasts on a hot grill or grill pan, turning them until browned on both sides and the inside is white. Note: pieces that are not pounded to an even thickness may remain raw in some spots.
Let the cooked chicken breasts rest for a few minutes, then drizzle with aji verde and serve.
Pound the chicken breasts to an even thickness so they cook evenly on the grill. Remove the seeds from the hot pepper in the aji verde if you want to keep the sauce milder. Contains egg in the mayonnaise.
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