Print
This recipe for Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad is a healthy, flavorful summer dinner. Paleo, gluten free, dairy free and nut free. #easy #grilled #chicken #recipe #healthy | ColeyCooks.com

Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 30 minutes plus marinade time
  • Cook Time: 40 minutes
  • Total Time: 1 hour plus marinade time
  • Yield: 4 servings 1x
  • Category: chicken
  • Method: grilled
  • Cuisine: peruvian

Description

This recipe for Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad is exactly what you want to be cooking all summer long! Marinated chicken thighs get grilled to perfection and served with a spicy, tangy green sauce, roasted sweet potato wedges and a refreshing avocado cucumber salad. It’s a complete meal that’s healthy, flavorful and perfect for summer. Adapted from Mindy Fox.


Scale

Ingredients

For the Chicken:

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • zest and juice from 1 large lemon
  • 2 lbs boneless skinless chicken thighs

For the Sweet Potatoes:

  • 2 lbs sweet potatoes or yams, scrubbed clean, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • flaky sea salt for finishing

For the Green Sauce:

  • 1 cup cilantro leaves and tender stems, packed
  • 12 jalapeño peppers, cut into chunks (seeds removed for less heat)
  • 1 garlic clove
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/3 cup mayonnaise

For the Salad:

  • 1 medium cucumber, diced* (see note)
  • 3 scallions, thinly sliced
  • 2 tablespoons plus fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup roughly chopped cilantro
  • 1 medium avocado, ripe but firm, diced

Instructions

  1. Add the cumin, paprika, oregano, salt, pepper, garlic, olive oil, lemon zest and lemon juice to a gallon zip-top bag. Squish it around until combined, then add the chicken and toss to coat. Remove all air from the bag, seal, then let marinate in the refrigerator for at least 4 hours and up to 36 hours. 
  2. About 30 minutes before you’re ready to cook the chicken, remove it from the fridge and preheat the oven to 425 degrees. Line a sheet pan with parchment paper, then place the sweet potato wedges, olive oil, salt and pepper on top. Toss around until evenly coated, then arrange in a single layer so they’re all cut-side (flat side) down. 
  3. Roast sweet potatoes for 20 minutes, then flip and cook for another 20 minutes on the other side. After the first 20 minutes, preheat your grill.* (see note for grilling alternatives)
  4. Make the green sauce by combining the cilantro, jalapeño, garlic, olive oil, lime juice, salt and mayonnaise in a blender or food processor. I added the ingredients to a pint sized wide-mouth mason jar and used an immersion blender so that I could store the sauce right in there. Blend on high until the mixture is nice and smooth. Taste and adjust seasoning as needed, then cover and refrigerate until serving.  
  5. Make the salad by mixing together the cucumber, scallions, lime juice, olive oil, salt and cilantro in a medium bowl. Add the avocado and gently toss to combine, being carful not to break up the avocado too much (but if it does, no biggie). Set aside.
  6. Remove the chicken thighs from the marinade, but don’t wipe any off. Grill over medium-high heat until cooked through and charred in spots, about 4-5 minutes on each side. Cover the chicken and let rest until ready to serve.
  7. Remove the sweet potatoes from the oven, transfer to a serving bowl or platter, then sprinkle with sea salt. 
  8. Serve chicken with green sauce, sweet potato wedges and avocado cucumber salad on the side.

Notes

*I recommend an English hot house or seedless cucumber (the one wrapped in plastic) rather than a conventional cucumber, but either will work. If using a conventional cucumber, you may want to peel it if the skin is tough. 

**If no grill is available, you can opt to use an indoor grill pan or cook them in the oven. Arrange marinated chicken thighs in an evenly spaced out layer on a sheet pan. Bake on the top rack of the oven (at the same time as the sweet potatoes) until cooked through, about 10 minutes. Baste the tops with any accumulated juices, then broil for 1-2 minutes (don’t take your eyes off) until slightly charred in spots on top. 

Keywords: easy, grilled, chicken, dinner, peruvian, green sauce, avocado