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Peruvian Chicken with Aji Verde Sauce

  • 10 min
    Prep Time
  • 20 min
    Total Time
  • 8 people
  • 184 per 1 serving


  • 2 lime
  • 1 can (10 1/2 ounces) Pacific Foods™ Condensed Cream of Celery Soup
  • 1 tablespoon olive oil
  • 6 cloves garlic
  • 2 teaspoons honey
  • 2 pounds boneless, skinless chicken breast tenderloins
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 jalapeño pepper, stems and seeds removed (for less heat, reduce to 1 pepper)
  • 1/2 cup chopped fresh cilantro


  • Step 1

    Grate the zest and squeeze the juice from the limes and place into a blender.  Add the soup, oil, garlic and honey.  Cover and blend until smooth (you will be using some of the mixture as a marinade and the rest as the base for the sauce).

  • Step 2

    Place the chicken into a nonmetallic bowl or gallon-size resealable plastic bag.  Add the chili powder, cumin and 1/2 cup blended soup mixture and toss to coat (keep the remaining soup mixture in the blender)  Refrigerate for at least 30 minutes.

  • Step 3

    Lightly oil the grill rack and heat the grill to medium.  Remove the chicken from the marinade and discard the marinade.  Grill the chicken for 10 minutes or until done.  

  • Step 4

    While the chicken is grilling, add the jalapeño peppers and cilantro to the remaining soup mixture in the blender.  Cover and blend until smooth (add 1 tablespoon water for thinner consistency, if desired).  Serve the chicken with the sauce.


  • You can also cook the chicken on a grill pan.  Just brush the pan with olive oil and heat over medium heat before adding the chicken.
Calories 184
Total Fat 5 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 269 mg
Total Carb 7 g
Dietary Fiber 0 g
Sugar 2 g
Protein 25 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 7 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.