Peruvian Grilled Chicken with Coriander Jalapeño Salsa

Peruvian Grilled Chicken with Coriander Jalapeño Salsa

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 26, 2020.



  • 400g kumara, diced 1cm
  • 1 capsicum, diced 2cm
  • 1 pack cherry tomatoes, halved


  • 2 cloves garlic, minced
  • 300g chicken breasts, cut into steaks
  • 6g Peruvian spices
  • Juice of 1/2 lemon
  • 1 tsp honey


  • 15g jalapeños, finely chopped (optional)
  • 1 bunch coriander, roughly chopped
  • Juice of 1/2 lemon

To Serve

  • 2 Tbsp sour cream


  1. Preheat oven to 220°C. Prep & cook kumara. Prep kumara, capsicum and cherry tomatoes. Toss kumara and capsicum on a lined oven tray with a drizzle of oil. Season with salt and pepper and roast in oven for about 25 minutes, until tender and golden. Once cooked, toss with cherry tomatoes and a drizzle of olive oil. Season to taste with salt and pepper.
  2. Prep chicken. Prep garlic. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. In a bowl, combine Peruvian spices, first measure of lemon juice, garlic, honey, 1 Tbsp oil and a pinch of salt. Add chicken and coat well.
  3. Cook chicken. Heat a dry grill pan on medium heat. Cook chicken for 3-5 minutes each side, until cooked through and charred. Rest covered, before slicing.
  4. Prep salsa. Prep jalapeños and coriander. Toss in a bowl with second measure of lemon juice. Season to taste with salt and pepper.
  5. Serve kumara, salsa and chicken with a dollop of sour cream.

Nutritional Information

Energy 1981 kj
473 kcal
Protein 38.4g
Carbohydrate 51.2g
Fat 11.7g