Peruvian Grilled Chicken Paillard with Citrus, Herb & Aji Amarillo Pepper Marinade
Glorious Flattened Chicken Breasts are bathed in a Zesty & Pungent Peruvian Citrus Marinade and simply grilled. Add lettuces and a raw vegetable salad for a healthy meal.
After a hour in the zesty marinade – the flattened chicken is simply grilled – it’s that easy!
I have used a cast iron grill pan indoors (with my fan on!) – yet in summer, I am so going outdoors to my gas grill.
Place all ingredients in a blender and whirl – I add some parsley (or use cilantro) at the end for some flecks of texture.
Bold flavors makes great marinades!
Ingredients are Fresh Orange & Lime juices with their rinds, Sweet Onion, Garlic, Parsley, Aji Amarillo Peppers (from Peru), Cumin and Salt
Aji Amarillo peppers have a unique, fresh, and fruity flavor that is pleasant even to people unaccustomed to spicy ingredients. It’s the most popular pepper in Peru and there’s no way to avoid it if you eat the local food.
This technique is not difficult – a little practice and you will be able to create an impressive meal ~ yes invite company!
What I love about this recipe… the Marinated Chicken Paillard can be served so many ways!
Warm off the grill can be a component to the greatest salad!
For company – think of adding salad high over the pillared for a dramatic effect.
Drizzle over with a vinaigrette – I use the marinade and whisk in equal amounts of extra virgin olive oil ~ I know – a genius idea!
You can also top with your favorite sauce! Try a Peruvian classical Green Sauce. Main ingredients are coriander which is blended with oil, Peruvian lime juice, onions, chili peppers and garlic.
Or – try one of my many salsas, pestos or Herbal Olive Tapenade with Preserved Lemons – And What To Do With It.
Ingredients for the Chicken Paillard Salad:
- Grilled Chicken Paillard marinated in my Peruvian Citrus, Herb & Aji Amarillo Pepper Marinade
- Organic Arugula Leaves
- Organic Green Lettuce
- Red & Green Radishes – sliced thinly
- Purple Haze Carrots – sliced thinly
- Honey Mango – diced
- Orange & Lime Slices
- Fresh Mint Leaves
- Peruvian Vinaigrette – whisk equal parts marinade with Extra Virgin Olive Oil
Other Add-In Ideas: (Peruvian-style)
– Scatter some Peruvian Starch: Rice, Peruvian Purple Potatoes (Papa purpura) or Quinoa
– Queso Fresco Cheese, crumbled (yes, you can use a mild feta cheese)
– Brazil Nuts – chopped
– Tomatoes – all colors
– Avocado – cubed or sliced
The ultimate in fusion cooking, Peruvian cooking is a combination of Incan staples and influences from Spanish, Chinese, Italian, French, African and Japanese cuisines!
Spicy Chili peppers are a definite staple, too, with over 300 varieties found in Peruvian cuisine.
The aji amarillo chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor. “Amarillo” means “yellow” in Spanish, and “Aji” means “chili” in South America, this pepper is also appropriately known as the “yellow chili.” The Ají Amarillo is grown in all areas of Peru.
The aji amarillo paste is sweet and spicy, and lends a brightness to your dishes. On the Scoville Scale, the Aji Amarillo ranges from 30,000 – 50,000 Scoville Heat Units (SHU), which is about as hot as a serrano pepper. That puts it somewhere in the “mild” zone when you compare it to certain peppers that have a score of over 3,000,000.
Also see: Karen’s Peruvian Spice Blend – A versatile blend which adds a depth of flavor to vegetables – fantastic rub for poultry!
Essential to capture the zesty South American flavor.
Also see: Peruvian Potato Salad with Preserved Lemon Vinaigrette – steamed potatoes are naturally bright purple and team brilliantly with Olives, Scallions and Parsley with this Zesty Vinaigrette.
Enjoy the flavor of Peru!
Let me know what you think!
Karen
I Have two of these! Nice weight, stainless steel
.
Peruvian Grilled Chicken Paillard with Citrus, Herb & Aji Amarillo Pepper Marinade
Ingredients
- 2.15 pounds; 4 boneless chicken breasts boneless chicken breast trimmed of fat
- 1/2 cup Peruvian Citrus & Herb Marinade with Aji Amarillo Peppers (see recipe)
- 1 tablespoon neutral oil expeller pressed, such as Safflower Oil
Instructions
- Make the Peruvian Citrus, Herb & Aji Amarillo Pepper Marinade. You will use half for the marinade. (I make a salad dressing with the remainder.)
- Clean and dry chicken, trim of excess fat. Butterfly chicken: place a chicken breast on a cutting board. With a sharp knife cut the chicken breasts almost in half horizontally - and open up like a book. Set aside on a plate, continue with the next three.
- Place each on a cutting board - cut side up, lined with a piece of parchment paper. Cover with a piece of plastic wrap. Using a meat pounder, pound thin using down and out strokes. Make sure they are a uniform thickness. Add to a plate. Continue with the next three.
- Add 1/2 cup of marinade to the chicken to cover all. Wrap well, refrigerate ONE hour. (An acidic marinade cam begin to "cook" the chicken the chicken and make it tough if marinated too long.)
- Heat a grill pan - brush with some oil to cover the grates - set heat to high. When good and hot - add a marinated chicken breast, cut side up to the pan. Do not move around! Let cook and develop strong grill marks - about 4 minutes. Peek underneath, turn over with tongs. Turn heat down to medium to cook second side and cook until firm and cooked through, about 2 minutes - remove to a clean plate. Cooking time depends on the thickness of the chicken. Repeat with the rest of the chicken, cleaning the pan when necessary. Sprinkle the tops of the chicken with salt if desired.
- Serve the chicken warm, or cool and refrigerate. Cut the chicken in half, or can cut into strips.
Hint:
- Add the remaining marinade in a small bowl. Slowly drizzle in an equal amount of extra virgin olive oil to make a flavorful vinaigrette. Serve the chicken as part of a salad - or simply dip in the vinaigrette!
Notes
- Grilled Chicken Paillard marinated in my Peruvian Citrus, Herb & Aji Amarillo Pepper Marinade
- Organic Arugula Leaves
- Organic Green Lettuce
- Red & Green Radishes - sliced thinly
- Purple Haze Carrots - sliced thinly
- Honey Mango - diced
- Orange & Lime Slices
- Fresh Mint Leaves
- Peruvian Vinaigrette - whisk HALF marinade with Extra Virgin Olive Oil
Peruvian Citrus & Herb Marinade with Aji Amarillo Peppers
Ingredients
- 1/2 cup fresh orange juice*
- 1/4 cup fresh lime juice**
- 2 teaspoons orange rind coarsely chopped
- 1 teaspoon lime rind coarsely chopped
- 2 tablespoons aji amarillo peppers (use jarred), coarsely chopped
- 4 large garlic cloves peeled
- 1/4 cup sweet onion peeled, coarsely chopped
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 3 tablespoons flat leaf parsley divided: cleaned, dried; tightly packed (can use cilantro)
- 1/4 cup extra virgin olive oil
Instructions
- Add all ingredients except parsley to the carafe of a blender. Add 2 tablespoons of parsley (reserving 1 tablespoon.) Blend from low speed to high for 30 seconds until bright green and smooth.
- On low speed add olive oil through the feed tube slowly at medium speed until emulsified.Add 1 tablespoon parsley and blend for a few seconds - until the parsley is chopped, but not well blended.
- Place the marinade in a clean glass container and refrigerate. Use the marinade in the next few days - will stay fresh, but will lose its color in a few days.
Hint:
- Taste the marinade for heat. It will taste sharp and zesty - its a marinade! See if the spice level tastes right to you, can always add some minced aji amarillo if you like spicier.
Notes
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!