SOY AND GARLIC MARINATED CHICKEN WITH A PERUVIAN GREEN SAUCE

Prep time
25min
Cook time
30min
Serves
6

Aji Verde, the spicy and tangy Peruvian sauce is the star of this recipe.

Ingredients:

For the chicken:
  • 8 cloves garlic, finely grated
  • ½ cup (125ml) soy sauce
  • 4 Tbsp (60ml) lime juice
  • 2 Tbsp (30ml) honey
  • 2 Tbsp (30ml) olive oil
  • 2 tsp (10ml) smoked paprika
  • 1 Tbsp (15ml) cumin seeds, ground
  • Black pepper
  • 1 x County Fair Braai Pack
For the sauce:
  • 4 jalapenos, stalks and seeds removed
  • 40g coriander
  • 3 cloves garlic
  • ½ cup (125ml) mayonnaise
  • 1/3 cup (80ml) full cream yoghurt
  • 1 Tbsp (15ml) honey
  • 2 Tbsp (30ml) lime juice
  • Zest of 1 lime
  • 1 Tbsp (15ml) olive oil
  • Salt and ground black pepper
  • 50g rainbow slaw
  • 2 Tbsp (30ml) lime juice
  • Fresh coriander

Method:

In a large bowl, add the garlic, soy sauce, lime juice, honey, olive oil, smoked paprika, ground cumin and a big pinch of black pepper. Mix well, then add the chicken. Toss until it is well combined, and place in the fridge to marinate overnight, or for a minimum of 8 hours. Place the sauce ingredients into a blender with a pinch of salt and pepper. Blend until smooth, then add more honey, salt or pepper according to taste. Heat the grill to a medium heat. Add the chicken pieces and cook until nicely charred and cooked through. Toss the rainbow slaw with the lime juice and garnish with fresh coriander. Serve on a platter with the sauce and the rainbow slaw on the side.