Grilled Chicken Skewers with Avocado Aji Verde
Recipe
Ingredients:
2 lb boneless skinless chicken thighs
6 ounces light beer
1/2 tablespoon Sazon, homemade or 1 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
Avocado Aji Verde Sauce (makes 2/3 cup):
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 for 3 to 4 hours or overnight.
After marination, thread chicken onto 6 small metal skewers.
For the Avocado Aji Verde Sauce, blend all ingredients in a mini blender until smooth, adjusting water as needed for a pourable consistency. Refrigerate until ready to eat, up to 4 days.
Preheat grill to medium and oil the grates. Grill chicken about 5 minutes on each side. Serve drizzled with Avocado Aji Verde Sauce.
Prep Time: 4 hours | Cooking Time: 10 minutes | Total Time: 4 hours 10 minutes | Servings: 6