Savory Peruvian‑style grilled chicken skewers marinated in tangy spices, served with a vibrant avocado‑cilantro aji verde sauce.

Scale

1 1/2 lbs boneless skinless chicken thighs, cut into cubes
3 tbsp lime juice (about 1/2 lime)
2 tbsp vegetable or avocado oil
2 tbsp paprika (or aji panca paste)
1 1/2 tsp ground cumin
1 tbsp soy sauce or tamari
1 tbsp minced garlic (2–3 cloves)
1/2 tsp Mexican oregano
1/2 tsp salt
1/2 tsp black pepper
Optional: 1 tsp honey for slight sweetness
For Aji Verde Sauce: 1/2 cup mayonnaise, 1/3 cup Greek yogurt, 1 jalapeño (seeded), 1 tbsp aji amarillo paste or aji panca, 1 cup cilantro, 2 tbsp chopped mint (optional), 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey, salt to taste

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In a bowl, whisk together lime juice, oil, paprika, cumin, soy sauce, garlic, oregano, salt, pepper (and honey if using).
Add chicken, toss to coat, cover and refrigerate 2–4 hours (or overnight).
If using wooden skewers, soak them in water for 30 minutes.
Thread chicken onto skewers, packing pieces close.
Preheat grill to medium‑high. Oil grates.
Grill skewers 5–6 minutes per side, until charred and internal temp reaches 165 °F.
Meanwhile, in a blender or food processor, combine sauce ingredients and blend until smooth. Adjust seasoning and consistency with water or more lime.
Serve skewers hot, drizzled with or dipped into the aji verde sauce.