The Graceful Dame Print

Peruvian Grilled Chicken Tacos

5 tacos with aji verde sauce poured over them. Extra taco toppings surround them.
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5 from 1 review

These Peruvian grilled chicken tacos are next level amazing. Flavorful Peruvian grilled chicken paired with a delicious aji verde sauce and topped with tangy pickled red onions, fresh cilantro, a sprinkling of cojita cheese, and a squeeze of lime. Simply fantastic!

Ingredients

Scale

Tortillas and Toppings

About 15-20 Street Taco or Reg. Taco Sized Tortillas - Corn or flour tortillas are fine - use whatever your family prefers. I recommend getting some good quality, authentic as possible ones, as they really do taste better.

1/2 bunch Fresh Cilantro, chopped

3-4 Limes, cut into wedges

Cojita Cheese

Pickled Red Onions

If you're a person who loves things spicy, grab your favorite hot sauce to drizzle on, as well!

These are the toppings we have found really come together perfectly for these tacos but feel free to branch out and try others to suit your tastebuds. Sliced avocado, diced red onion, sliced radishes, and shredded lettuce could be delicious options to try, if you have them!

INGREDIENTS FOR THE PERUVIAN GRILLED CHICKEN MARINADE

2 lbs. Boneless, Skinless Chicken Thighs

1/4 c. Lime Juice - Fresh Squeezed

1/4 c. Oil

1 Tbsp. Garlic, Fresh Minced or Garlic Powder

2 tsp. Salt

1/2 tsp. Pepper

1 Tbsp. Paprika

1 Tbsp. Cumin

1 tsp. Coriander

1-2 Tbsp. Soy Sauce, (omit if trying to keep this gluten free)

INGREDIENTS FOR THE AJI VERDE - (GREEN SAUCE)

1/2 c. Sour Cream

1/2 c. Mayonnaise

1/2 Bunch Cilantro - stems trimmed (about 3/4 cup)

12-15 Fresh Mint Leaves

1/2 Jalapeno, seeds removed (leave this out if your family is sensitive to any level of heat - it's still really delicious without it!)

Juice From 1/2 a Lime - fresh squeezed

1/2 tsp. Salt

1/2 c. Cojita Cheese (Use grated parmesan instead, if your grocery store doesn't carry cojita)

Instructions

CRAFTING THE MARINADE

MARINADE CHICKEN 6 -36 HOURS BEFORE GRILLING THE CHICKEN.

  1. First, squeeze ¼ c. lime juice and add to a medium bowl.
  2. Add oil followed by all the seasonings - garlic, salt, pepper, paprika, cumin, coriander, and soy sauce.  A bowl of marinade mixed up for the chicken.
  3. Next, add the chicken thighs and coat them in the marinade.  Boneless, skinless chicken thighs marinating in a bowl.
  4. Finish up by covering the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to marinate for 6-36 hours before grilling.

CRAFTING THE AJI VERDE SAUCE

MAKE RIGHT BEFORE GRILLING THE CHICKEN.

  1. Add all ingredients except for the cojita cheese to food processor and process for about 30 seconds. (No food Processor? Pulse with a mixer until the cilantro and the mint are finely chopped into the sauce.)  Aji Verde Sauce in the food processor.
  2. Now, remove the lid and stir in the cojita cheese.
  3. Using a spatula, scrape the sauce into a small bowl. Then, set aside.  Aji Verde Sauce in a bow with a sprig of cilantro on top and a slice of lime and some cilantro beside the bowl.

GRILLING THE CHICKEN

  1. Preheat grill. I have a gas grill and set the heat to medium low for grilling chicken. Each grill can be different, so set yours to an appropriate temperature that will allow the chicken to properly cook chicken through.
  2. Using tongs or a fork, put the chicken on the grill and close the lid. Grill the chicken for about 10 minutes before flipping. Grill the chicken for another 5-10 minutes. Chicken should be slightly charred and cooked through. (If you are not confident your chicken has cooked through, remove one of the thighs from the grill and let it rest on a plate. Cut it open to check for pinkness. Still see pink? Put it back on the grill for a few minutes. No pink? Your chicken is finished!)  A plate full of freshly grilled chicken thighs.
  3. Allow the chicken thighs to rest for a few minutes before chopping them about 1/2 -3/4 inch sized pieces.  Chopped grilled chicken on a wooden cutting board.

Preparing the Tortillas

  1. While the chicken is resting, heat a small-medium sized skillet over medium heat. Add about a tablespoon of oil to the pan. When the pan is hot, place one of the tortillas in the pan. It shouldn't take long till the tortilla starts to brown. When it does, flip the tortilla and fry the other side. When the tortilla is fried to your liking, remove it from the heat and place it on a plate. (I like to go ahead and fold it in half, at this point. As is cools, it loses flexibility and may want to crack when you fold it.)
  2. Repeat this process until all the tortillas have been fried. This should go really quickly and adds just another layer of flavor and texture that makes these Peruvian grilled chicken tacos so delicious!

Assembling the Tacos

Now, these can be set up as a "taco bar," where everyone gets to pick their own toppings, or they can be prepared and served as ready-to-eat tacos. It's up to you - choose which ever seems more appropriate for the setting in which you are serving them.

Ready for some of the best tacos you've ever made in your entire life?

To assemble, first hold a tortilla in your hand. Start by adding a layer of the cubed, Peruvian grilled chicken and drizzle liberally with the aji verde sauce. Next, add a few pickled onions, a little fresh cilantro, and a sprinkling of cojita cheese. Last of all, squeeze a lime wedge over the length of the taco.

That's it!

Enjoy every last bite - the best part will be the satisfaction of knowing that you created this yumminess yourself! That's right - this was all you!  A hand holding a yummy loaded up taco!

Whether you're hosting a gathering or enjoying a family dinner, these tacos are sure to be a crowd-pleaser. So, gather your loved ones, savor the mouthwatering flavors, and create unforgettable memories with this delectable dish!

Notes

Serving Suggestions: Peruvian Grilled Chicken Tacos

With a burst of fresh and zesty flavors, these Peruvian grilled chicken tacos are perfect for a casual weeknight dinner or a festive gathering. Here are some fantastic serving suggestions to elevate your taco experience:

    • Taco Bar Extravaganza: Set up a taco bar station with all the toppings and condiments laid out, allowing everyone to customize their own Peruvian Grilled Chicken Tacos. Provide an array of options. In addition to the ones listed in this recipe, you could provide sliced avocados, diced tomatoes, shredded lettuce, diced red onion, and sliced radishes. Don't forget the hot sauce for those who love a spicy kick!

    • Rice and Beans: these tacos really shine by themselves. You can easily serve up some simple sides of rice and beans to make this a complete and filling meal!

    • Tropical Fruit Salsa: Enhance the taco experience with a side of tropical fruit salsa. My suggestion would be this pineapple mango salsa – its so good!

    • Grilled Corn on the Cob: Grill some corn on the cob and serve it as a tasty side dish. Brush the corn with melted butter and sprinkle with paprika and grated cojita cheese for an authentic Peruvian touch.

    • Refreshing Beverages: Pair these tacos with refreshing beverages like horchata, lemonade, or limeade. These drinks will complement the flavors of the tacos and add a festive touch to your meal.

    • Sweet Endings: End your taco feast with a sweet treat like churros or fried plantains drizzled with honey to complete the Peruvian dining experience.

Remember, these serving suggestions are just the beginning of your culinary adventure with Peruvian Grilled Chicken Tacos. Feel free to get creative and tailor the meal to your taste and preferences.

Storage Suggestions:

Refrigeration

    • Leftover Grilled Chicken: If you have any leftover Peruvian Grilled Chicken, place it in an airtight container and refrigerate. The grilled chicken can be kept in the refrigerator for up to 5-7 days.

    • Aji Verde - Green Sauce: Store any remaining Aji Verde sauce in a separate airtight container in the refrigerator. The sauce will retain its freshness for up to 3-4 days. Before using it, give the sauce a quick stir to ensure the ingredients are well combined.

    • Reheating Grilled Chicken: To reheat the grilled chicken, you can gently warm it in a skillet over medium-low heat. Add a splash of water or chicken broth to help retain moisture. Alternatively, you can reheat the chicken in the microwave, covering it with a damp paper towel to prevent it from drying out.

    • Make-Ahead Tacos: If you want to prepare the tacos in advance, you can assemble them and store them in the refrigerator for a short period. Layer the ingredients on the tortillas as you would when serving but avoid adding the Aji Verde sauce until right before eating. Store the assembled tacos in a covered container or wrap them individually in plastic wrap to prevent them from getting soggy. Consume the make-ahead tacos within 1-2 days for the best taste and texture.

    • Tortillas: If you have leftover tortillas, store them in an airtight bag or container to prevent them from drying out. You can keep them at room temperature for a day or two or refrigerate them for longer freshness. To reheat refrigerated tortillas, warm them in a skillet for a few seconds on each side or microwave them between damp paper towels.

Freezing the Chicken

    • If you have more grilled chicken than you can enjoy within a few days, consider freezing it for later use. Allow the chicken to cool completely before transferring it to a freezer-safe container or zip-top bag. Label the container with the date and store it in the freezer for up to 2-3 months. Thaw the frozen chicken in the refrigerator overnight before reheating.

By following these storage suggestions, you can enjoy the delicious flavors of Peruvian Grilled Chicken Tacos at your convenience. Whether you have leftovers to savor or want to prepare a quick and tasty meal on another day, these storage tips will help you make the most of this delectab

Find it online: https://gracefuldame.com/peruvian-grilled-chicken-tacos/