Marinate Ahead
Red Onion and Pepper Chicken
Aji Verde Chili Sauce
Ingredients
- 2 Tbsp lime zest
- ¼ cup fresh lime juice
- 5 Tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 Tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 lb chicken drumsticks
- 1½ tsp salt, divided
- 1½ tsp pepper, divided
- 2 large red onions, cut into ½-inch rounds
- 2 large red bell peppers, thinly sliced
Instructions
- Whisk together lime zest, lime juice, 2 Tbsp oil, garlic, oregano, cumin, and chili powder in a shallow bowl or zip-top plastic freezer bag. Add chicken. Cover or seal, and let stand 30 minutes, or chill overnight in refrigerator.
- Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Sprinkle chicken with 1 tsp each salt and pepper.
- Grill chicken, covered, on a grill rack rubbed with 1 Tbsp oil 30 minutes or until done, turning often.
- Meanwhile, brush vegetables with 2 Tbsp oil; sprinkle with ½ tsp each salt and pepper. Grill in a vegetable basket 10 minutes or until onion is tender.
- Serve chicken and vegetables with Aji Verde Chili Sauce recipe.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 3 jalapeño peppers, seeded and chopped
- ¼ cup avocado-oil mayonnaise
- ⅔ cup fresh cilantro leaves
- 2 tsp fresh lime juice
- 1 tsp red wine vinegar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Process all ingredients in a blender or food processor until smooth, scraping sides as needed.
Paleo Meal Plan
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