Peruvian-inspired Grilled Chicken Skewers with Avocado Aji Verde Sauce

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Peruvian-inspired Grilled Chicken Skewers with Avocado Aji Verde Sauce are made with boneless skinless chicken thighs marinated with Latin spices, so flavorful and great for summer grilling!

Grilled Peruvian Chicken Skewers with Avocado Aji Verde Sauce
Peruvian-inspired Grilled Chicken Skewers

These Peruvian-inspired Grilled Chicken Skewers made with boneless, skinless chicken thighs are juicy and so flavorful topped with a spicy avocado aji verde sauce. The chicken is marinated with beer, Sazon, cumin and spices. The creamy spicy sauce is so good, I’ve been putting it on my eggs, steak tacos, etc. Loosely inspired by my favorite Peruvian chicken with green sauce only easy to make all summer on the grill. Try it with rice and my quick black beans. Or make it with Arroz Congri. More grilled chicken recipes I love, Grilled Bruschetta ChickenCilantro Lime Grilled Chicken and one of my most popular, Grilled Pollo Sabroso.

Peruvian-inspired Grilled Chicken Skewers

I’ve made these Grilled Chicken Skewers a few times in the past month, and they’ve been such a hit with my family. They are so delicious – the longer you marinate the chicken, the more flavor it will have.

Spicy Avocado Aji Verde Sauce

The creamy avocado sauce made with jalapeños will be very spicy if you leave in the seeds, which is how I like it. A little goes a long way! If you prefer milder sauces, remove the seeds. This aji sauce will last 5 days in the refrigerator, so you can use it over anything from scrambled eggs and rice and beans to steak tacos and grilled chicken.

What is aji sauce made of?

To make my spicy avocado aji verde sauce, blend all the ingredients below:

  • Avocado: for healthy fats and a creamy texture. I use 1 ounce which is about 1/4 small haas.
  • Jalapeños: for spice. I like the sauce spicy, so I leave the seeds from the jalapeno in, but you can make it milder by omitting the seeds.
  • Cilantro, for freshness and flavor.
  • Liquid: Olive oil, white vinegar, water
  • Aromatics: Garlic
  • Spices: Cumin and salt

Chicken Marinade Recipe

Combine all the ingredients below in a bowl or zip-locked bag and marinate the sliced chicken thighs for at least three hours or as long as overnight.

  • Light beer: I used Corona light, but Modelo or Dos XX would also work.
  • Sazon with achiote: You can buy sazon from the supermarket or make your own sazon seasoning from scratch.
  • White vinegar: If you don’t have regular white vinegar, swap it for apple cider vinegar.
  • Spices: Cumin, salt, garlic powder, oregano

How to Grill Chicken Skewers

  • Put the sliced chicken thighs on metal skewers. If you’re using wooden ones, you will need to soak them in water first. If you don’t want to make skewers, leave the thighs whole and skip this step.
  • Preheat your grill to medium and oil the grates. Grill the chicken skewers for about five minutes on each side.

What to Serve with Peruvian Grilled Chicken Skewers

I serve this grilled chicken with rice, and some of my favorite summer salads, like grilled corn salad and cucumber tomato salad. Try this with rice and my quick black beans. Or make it with Arroz Congri.

Most Asked Questions

  1. Can I make these chicken skewers with chicken breast? Sure, I love dark meat because it’s never dry but chicken breast will work fine too.
  2. Can I make chicken skewers in the air fryer? Yes, you can make them in the air fryer without the sticks. Air fry them 400F 12 to 14 minutes, shaking the basket halfway.

Peruvian-inspired Grilled Chicken Skewers with Avocado Aji Verde Sauce

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More Latin Recipes You’ll Love:

Grilled Peruvian Chicken Skewers with Avocado Aji Verde Sauce
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Peruvian Grilled Chicken Skewers with Avocado Aji Verde Sauce

289 Cals 30 Protein 2.5 Carbs 16 Fats
Prep Time: 10 mins
Cook Time: 10 mins
marinade time: 3 hrs
Total Time: 3 hrs 20 mins
Yield: 4
COURSE: Dinner
Grilled Chicken Skewers with Avocado Aji Verde Sauce are made with boneless skinless chicken thighs marinated with Latin spices, so flavorful and great for summer grilling!


  • 2 lb boneless, skinless chicken thighs
  • 6 oz light beer, I used Corona light
  • 1 packet Sazon seasoning with achiote, 1/2 tablespoon
  • 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, 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 plus 1/8 teaspoon kosher salt


  • Cut chicken into long strips. Place in a large bowl and marinade with beer, vinegar, sazon, salt, garlic powder, cumin and oregano. Marinate 3 to 4 hours or overnight.
  • After it’s marinated thread onto 6 small metal skewers.
    How to make Grilled Chicken Skewers
  • For the Avocado Aji Verde Sauce, place all ingredients in a mini blender and puree until smooth, adding enough water so it’s pourable over the chicken. Refrigerate until ready to eat. Can be refrigerated up to 4 days.
    Avocado Aji Verde Sauce
  • To grill the chicken, preheat the grill to medium and oil the grates. Cook chicken about 5 minutes on each side. Serve drizzled with sauce.
    Grilled Chicken Skewers


*I like the sauce spicy, so I leave the seeds from the jalapeno in, but you can make it milder by omitting the seeds.


Serving: 1skewer with sauce, Calories: 289kcal, Carbohydrates: 2.5g, Protein: 30g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 142mg, Sodium: 574mg, Fiber: 1g, Sugar: 0.5g
Keywords: grilled chicken skewers, grilled chicken thighs

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  1. So so SO GOOD! We will do this again! And that sauce… OMG. I’m thinking I’m going to grill up some shrimp too to drizzle with the sauce. And maybe put it on turkey burgers instead of any other condiment. Thank you!

  2. This was an amazing summer dish! We loved this and the avocado sauce on the side was delicious. It was easy and we will be making this again. The chicken thighs didn’t dry out at all and it was a very impressive but simple meal. 

  3. The chicken turned out great. It marinated for about 24 hours and I cooked it on my 5 in 1 air fryer on the grill setting at medium. Super quick and delicious, and the Verde sauce accompanied the chicken very nicely. I ended up using 1/2 of a Haas avocado and just a pinch of the seeds from the jalapenos which gave it nice heat without being overpowering for me. I even got my daughter to eat it and she typically only likes chicken that’s be battered and fried – lol. I am going to play with reducing the amount of salt the next time around I am salt sensitive, unfortunately. This recipe is definitely a keeper.

  4. I am one of the weirdos that can’t stand the taste of soapy cilantro…. Would parsley work as a substitute? I struggle with recipes that call for cilantro.

  5. Wow! Flavor was spot on.  Loved the addition of the avocado to the green sauce.  Bone in chicken thighs were on sale this week so I used them instead.  Took off the skin, marinated according to the recipe and grilled them whole.  10 minutes per side and they turned out perfect.  

  6. Made this for dinner tonight. We decided it’s a definite keeper. Very easy to make, tender and flavorful.  I also like that it’s largely “do ahead,” so I can set things up, then have minimal work to do when it’s close to dinner time.

  7. Delicious!!! I thought it would be hard to make the sauce but it was a cinch!

  8. We marinated the chicken overnight and made this last night; it was really good!! Served with brown rice and a light salad. Will definitely make again! 

  9. Looks delicious! I will try this week.
    Question, what do you mean by white vinegar?
    Do you use white wine vinegar or distilled white vinegar? Thanks!

  10. Put your air fry instructions in with the recipe.

  11. Would this work with chicken breasts rather than thighs? Any recommended adjustments? Thanks so much. Your recipes are great!

  12. I made this last night. Since I didn’t have a lot of time I marinated and cooked the thighs whole (no cubing and putting them on kebabs). Also, my husband has Celiac disease so I subbed some white wine for the beer. And finally, because I started so late, I only marinated them for an hour and a half. Thank goodness I had the Sazon seasoning! All this to say, it still turned out delicious! I can’t imagine how much better it would have been if I marinated it overnight and one day, I’ll find out. The avocado jalapeño sauce was perfect. I also made the rice and black beans recipe as a side. The sauce topped that great. (I doubled the sauce because I knew my family would scarf it down!)

    Thanks Gina! I love that your recipes turn out delicious every time even when I can’t follow them to a “T”!

  13. Can we airfry this instead of grilling? If so, what temperature and for how long?

    • Sure! If you keep them whole, 400F 14 minutes, turning halfway.

      • I have a new stove which comes with an oven air fryer. Must I keep chicken pieces whole or can I use the strips as the recipe suggests for grilling? I have a rectangular basket I can use on top of a cookie sheet. So I can shake it half way thru. Cook about 14 min.?

        Looks fabulous. Can’t wait to try b

      • Strips or whole, doesnt matter either way as thigh meat is very forgiving. 14 min should do it!

      • I’m just curious- the recipe says 4 servings. It also says one skewer per serving. Yet the recipe instructs to make 6 skewers. Is this recipe really for 6 servings?

  14. Beer has barley, which is a gluten. I was considering substituting chicken broth. What are your thoughts?

  15. Is this one avocado????

  16. Is there any way to make this recipe Celiac friendly? It looks delicious and I would love to try it!

  17. Can’t wait to try this! That sauce is amazing, and what a great way to use it up for a bbq!

     I think the servings, calories or the amount of chicken is off compared to the calories. 2 lbs of chicken for 4 servings is 8 oz of chicken thighs each serving, which on its own is 300 calories.