🍽️ Makes: 4–6
🔪 Prep time: 20 mins (plus marinating)
🔥 Cook time: 12–15 mins
⚖️ Net carbs: 4g per portion
💪 Protein: 28g per portion
✅ No added sugar and no seed oils
Smoky, juicy and loaded with fresh Peruvian flavour. Tender chicken thighs are marinated in a punchy aji verde sauce with jalapeños, lime and herbs, then charred over the barbecue and served with a cool, creamy green sauce for dipping.
Ingredients
Aji verde marinade & Sauce
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90g drained jalapeños
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Generous bunch coriander
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1 bunch spring onions (green tops only)
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2 garlic cloves
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1 tsp garlic powder
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2 heaped tbsp Greek yoghurt
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Juice of 1 lime
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Generous squirt fu:di Peruvian Chilli Sauce
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Small drizzle of light avocado oil
- Sea salt
- Black pepper
Aji verde sauce
- Generous squirt fu:di Posh Mayo
- Sea salt
- Black pepper
Chicken skewers
- 8 boneless skinless chicken thighs
Step 1 - Make the aji verde base
Add the jalapeños, coriander, spring onion tops, garlic, yoghurt, lime juice and fu:di Peruvian Chilli Sauce to a food processor. Blend until smooth, vibrant and creamy. Season with salt and black pepper.
Step 2 - Marinate the chicken
Dice the chicken thighs into large chunks. Remove half of the green sauce and place into a bowl with the chicken. Mix thoroughly until evenly coated.
Cover and marinate overnight if possible, or for at least 2 hours.
Step 3 - Finish the sauce
Add a generous squeeze of fu:di Posh Mayo to the remaining sauce in the food processor and blend again until silky and spoonable. Taste and adjust seasoning if needed. Chill until ready to serve.
Step 4 - Skewer the chicken
Thread the marinated chicken onto skewers, packing the pieces tightly together for juicy results.
Step 5 - Cook the skewers
Place onto a hot barbecue or griddle and cook, turning regularly, until charred on the outside and cooked through. Baste with any remaining marinade and some extra fu:di Peruvian Chilli Sauce as they cook for extra flavour and colour.
To serve
Serve hot with the creamy aji verde sauce spooned alongside. Great with grilled lime, crunchy salad or wrapped in warm low-carb flatbreads.
Chef’s Tip
Packing the chicken tightly on the skewers helps the thighs stay juicy while still allowing the edges to caramelise and char beautifull
