A refreshing recipe where chicken breast marinated with fine cumin and red pepper flakes is quickly grilled and served with Peruvian cuisine's signature green aji verde sauce. With its cilantro-based, slightly spicy sauce, it adds a different flavor to everyday dinners.
Mix olive oil, cumin, red pepper flakes, crushed garlic, and salt, then combine with the thinly pounded chicken breast and rest for at least ten minutes.
Blend the seeded green pepper, cilantro, garlic, mayonnaise, lemon juice, and salt until smooth.
Cook the marinated chicken breasts on a hot grill or grill pan, turning until both sides are cooked and the inside turns white. Caution: pieces not flattened to an even thickness may remain raw in places.
Let the cooked chicken breasts rest for a few minutes, then serve drizzled with aji verde sauce.
Important: if you don't pound the chicken breast thin to an even thickness, some parts may end up dry and others raw on the grill. Note: if you don't remove the seeds from the hot pepper in the aji verde sauce, the sauce may turn out spicier than expected. Allergen: contains egg (mayonnaise).
If you prepare the sauce at least half an hour before serving and let it sit in the fridge, the cilantro and garlic aroma becomes more pronounced. Bringing the chicken to room temperature before cooking helps it cook evenly.
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