Best Peruvian Grilled Chicken with Creamy Green Sauce Recipe

by
- 4 boneless, skinless chicken thighs - Marinade components: - 2 tablespoons extra virgin olive oil - Juice of 2 fresh limes - 4 cloves garlic, finely minced - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - Sea salt and freshly cracked black pepper, to taste For the best flavor, I love using chicken thighs. They stay juicy and tender on the grill. The marinade is key here. It combines bright lime juice with rich olive oil and bold spices. The garlic adds a punch, while cumin and smoked paprika give depth. Don’t skip the salt and pepper; they make everything pop! - 1 cup fresh cilantro leaves, packed - 1 jalapeño, seeds and stems removed (adjust quantity based on desired spice level) - 1/2 cup creamy mayonnaise - 1/4 cup tangy plain Greek yogurt - 1 tablespoon lime juice (for the sauce) This sauce is a showstopper! Fresh cilantro gives it a vibrant taste. The jalapeño adds a kick, but you can control the heat. Mayonnaise and Greek yogurt create a creamy base that balances the spice. A bit of lime juice brightens up the whole mix. Trust me, this sauce will take your grilled chicken to the next level. - Grill - Mixing bowl - Blender - Meat thermometer Having the right tools makes cooking easier. A grill is essential for that perfect char. A mixing bowl is needed for the marinade. A blender helps you whip up that creamy green sauce in no time. Lastly, a meat thermometer ensures your chicken cooks safely. This way, you won't have to worry about undercooked meat. For the full recipe, click here: [Full Recipe]. First, gather your marinade ingredients. You will need extra virgin olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, sea salt, and black pepper. 1. In a medium bowl, combine all these ingredients. 2. Whisk until well blended. 3. Take your chicken thighs and place them in a resealable bag or dish. 4. Pour the marinade over the chicken, ensuring every piece is coated. 5. Seal the bag or cover the dish. 6. Refrigerate for at least two hours, or overnight if you can. This time helps the flavors seep into the chicken for a tasty result. While the chicken marinates, you can prepare the creamy green sauce. 1. In a blender, add packed fresh cilantro leaves, jalapeño, mayonnaise, Greek yogurt, and lime juice. 2. Blend on high until smooth and creamy. 3. Taste the sauce and adjust the seasoning with more salt if needed. 4. Set the sauce aside, as it will be a perfect topping for your grilled chicken. Now it's time to grill your chicken. 1. Preheat your grill to medium-high heat, about 400°F (200°C). 2. Take the marinated chicken out of the fridge and discard any extra marinade. 3. Place the chicken thighs on the grill. Cook for about 6-7 minutes on each side. 4. Use a meat thermometer to check the doneness. The internal temperature should reach 165°F (75°C). 5. Once cooked, remove the chicken and let it rest for about 5 minutes. This resting helps keep the chicken juicy. 6. Slice the chicken into strips and serve with your creamy green sauce drizzled generously on top. For the full recipe, check out the detailed instructions above. Enjoy your Peruvian feast! To make great grilled chicken, heat your grill to medium-high. Aim for about 400°F (200°C). Cook the chicken for 6-7 minutes on each side. This timing helps lock in the juicy flavor. To avoid dry chicken, let it rest after grilling. Resting for about 5 minutes keeps the juices inside. You can boost flavor with extra spices. Try adding paprika or smoked chili powder for warmth. Fresh herbs like oregano or parsley also work well. For sides, consider serving with rice, salad, or grilled veggies. A chilled glass of white wine pairs nicely too. For a beautiful meal, arrange the chicken on a large platter. Slice the chicken for easy serving. Garnish with lime wedges and fresh cilantro. This adds color and fresh aroma. Drizzle the creamy green sauce generously over the chicken. It gives a lovely finish to your dish. For the full recipe, be sure to check it out! {{image_4}} You can use different cuts of chicken for this recipe. Chicken breasts are lean and cook quickly. They have a mild flavor that soaks up the marinade well. Drumsticks are juicier and have more flavor due to the bone. Bone-in pieces can add depth to your dish. Choose the cut that you enjoy most or have on hand. Feel free to get creative with the marinade. You can add spices like oregano or paprika for a different taste. Try adding a bit of honey for sweetness or soy sauce for umami. Using fresh herbs like parsley or basil can also change the flavor profile. Adjust the lime juice for more or less tang. If you want to mix things up, try different sauces. Avocado sauce can be a great creamy option, adding richness. Tahini sauce gives a nutty flavor that pairs well with chicken. You can also create a yogurt sauce with herbs for a fresh twist. Each sauce can bring a new taste to your meal. To keep your grilled chicken fresh, store it in an airtight container. Make sure it cools down first. Use it within three to four days for the best taste. If you want to keep it longer, consider freezing. You can freeze the chicken and creamy green sauce. Wrap the chicken tightly in plastic wrap or aluminum foil. Place it in a freezer bag and remove as much air as possible. The sauce can go in a separate container. Use both within three months for the best flavor. To reheat the chicken, use the oven or stovetop. Avoid the microwave if you can, as it can dry out the meat. If using the oven, set it to 350°F (175°C). Heat for about 15-20 minutes. Cover it with foil to keep it moist. For the sauce, warm it gently on low heat in a small pan. Stir often to keep it smooth. Enjoy your delicious meal again! The best way to marinate chicken is to mix the marinade well. I like to use a bowl. Combine olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper. Whisk until smooth. Place the chicken in a resealable bag or a dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish. The chicken needs to marinate for at least 2 hours. For the best flavor, marinate overnight. This allows the chicken to soak up all the tasty spices. Yes, you can make the creamy green sauce ahead of time. This helps the flavors mix well. I suggest making it the day before. To prepare, blend cilantro, jalapeño, mayonnaise, Greek yogurt, and lime juice. Store the sauce in an airtight container. Keep it in the fridge until you are ready to use it. The sauce will stay fresh for about 3 days. Just give it a stir before serving. Some great side dishes for Peruvian grilled chicken include: - Peruvian corn salad: Use fresh corn, tomatoes, and avocado. - Fried plantains: Sweet and crispy, they pair well with chicken. - Aji de gallina: A creamy chicken dish that complements grilled chicken. - Rice: White or seasoned rice works well. These sides add more flavor and texture to your meal. They help create a true Peruvian experience. You can easily adjust the spiciness of the green sauce. The key is the jalapeño. If you want less heat, use half of the jalapeño. For more spice, use a whole jalapeño or add some seeds. Another option is to add a pinch of cayenne pepper. Taste the sauce as you adjust. This way, you can find the spice level you like best. In this post, I shared how to make delicious grilled chicken with a creamy green sauce. You learned the key ingredients, from chicken thighs to a unique marinade. I also covered the steps for marinating, grilling, and making the sauce. Remember to check the chicken’s doneness with a meat thermometer. With these tips, you can create a tasty meal for any occasion. Enjoy experimenting with flavors and serving suggestions. Happy cooking!

WANT TO SAVE THIS RECIPE?

Craving a burst of flavor? This Best Peruvian Grilled Chicken with Creamy Green Sauce recipe is your answer! You’ll discover how to marinate juicy chicken thighs in a zesty mix and whip up a vibrant green sauce that dazzles the taste buds. With my step-by-step guide, you can impress your family or guests with this flavorful dish. Let’s dive into satisfying your hunger with the tastes of Peru!

Jump to Recipe

Ingredients

Main Ingredients for Grilled Chicken

– 4 boneless, skinless chicken thighs

– Marinade components:

– 2 tablespoons extra virgin olive oil

– Juice of 2 fresh limes

– 4 cloves garlic, finely minced

– 1 tablespoon ground cumin

– 1 tablespoon smoked paprika

– Sea salt and freshly cracked black pepper, to taste

For the best flavor, I love using chicken thighs. They stay juicy and tender on the grill. The marinade is key here. It combines bright lime juice with rich olive oil and bold spices. The garlic adds a punch, while cumin and smoked paprika give depth. Don’t skip the salt and pepper; they make everything pop!

Ingredients for Creamy Green Sauce

– 1 cup fresh cilantro leaves, packed

– 1 jalapeño, seeds and stems removed (adjust quantity based on desired spice level)

– 1/2 cup creamy mayonnaise

– 1/4 cup tangy plain Greek yogurt

– 1 tablespoon lime juice (for the sauce)

This sauce is a showstopper! Fresh cilantro gives it a vibrant taste. The jalapeño adds a kick, but you can control the heat. Mayonnaise and Greek yogurt create a creamy base that balances the spice. A bit of lime juice brightens up the whole mix. Trust me, this sauce will take your grilled chicken to the next level.

Recommended Cooking Tools

– Grill

– Mixing bowl

– Blender

– Meat thermometer

Having the right tools makes cooking easier. A grill is essential for that perfect char. A mixing bowl is needed for the marinade. A blender helps you whip up that creamy green sauce in no time. Lastly, a meat thermometer ensures your chicken cooks safely. This way, you won’t have to worry about undercooked meat.

For the full recipe, click here: [Full Recipe].

Step-by-Step Instructions

Marinating the Chicken

First, gather your marinade ingredients. You will need extra virgin olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, sea salt, and black pepper.

1. In a medium bowl, combine all these ingredients.

2. Whisk until well blended.

3. Take your chicken thighs and place them in a resealable bag or dish.

4. Pour the marinade over the chicken, ensuring every piece is coated.

5. Seal the bag or cover the dish.

6. Refrigerate for at least two hours, or overnight if you can. This time helps the flavors seep into the chicken for a tasty result.

Preparing the Creamy Green Sauce

While the chicken marinates, you can prepare the creamy green sauce.

1. In a blender, add packed fresh cilantro leaves, jalapeño, mayonnaise, Greek yogurt, and lime juice.

2. Blend on high until smooth and creamy.

3. Taste the sauce and adjust the seasoning with more salt if needed.

4. Set the sauce aside, as it will be a perfect topping for your grilled chicken.

Grilling the Chicken

Now it’s time to grill your chicken.

1. Preheat your grill to medium-high heat, about 400°F (200°C).

2. Take the marinated chicken out of the fridge and discard any extra marinade.

3. Place the chicken thighs on the grill. Cook for about 6-7 minutes on each side.

4. Use a meat thermometer to check the doneness. The internal temperature should reach 165°F (75°C).

5. Once cooked, remove the chicken and let it rest for about 5 minutes. This resting helps keep the chicken juicy.

6. Slice the chicken into strips and serve with your creamy green sauce drizzled generously on top.

For the full recipe, check out the detailed instructions above. Enjoy your Peruvian feast!

Tips & Tricks

Achieving Perfectly Grilled Chicken

To make great grilled chicken, heat your grill to medium-high. Aim for about 400°F (200°C). Cook the chicken for 6-7 minutes on each side. This timing helps lock in the juicy flavor. To avoid dry chicken, let it rest after grilling. Resting for about 5 minutes keeps the juices inside.

Enhancing Flavor Profiles

You can boost flavor with extra spices. Try adding paprika or smoked chili powder for warmth. Fresh herbs like oregano or parsley also work well. For sides, consider serving with rice, salad, or grilled veggies. A chilled glass of white wine pairs nicely too.

Serving Suggestions

For a beautiful meal, arrange the chicken on a large platter. Slice the chicken for easy serving. Garnish with lime wedges and fresh cilantro. This adds color and fresh aroma. Drizzle the creamy green sauce generously over the chicken. It gives a lovely finish to your dish. For the full recipe, be sure to check it out!

Variations

Different Cuts of Chicken

You can use different cuts of chicken for this recipe. Chicken breasts are lean and cook quickly. They have a mild flavor that soaks up the marinade well. Drumsticks are juicier and have more flavor due to the bone. Bone-in pieces can add depth to your dish. Choose the cut that you enjoy most or have on hand.

Alternate Marinades

Feel free to get creative with the marinade. You can add spices like oregano or paprika for a different taste. Try adding a bit of honey for sweetness or soy sauce for umami. Using fresh herbs like parsley or basil can also change the flavor profile. Adjust the lime juice for more or less tang.

Alternative Sauces

If you want to mix things up, try different sauces. Avocado sauce can be a great creamy option, adding richness. Tahini sauce gives a nutty flavor that pairs well with chicken. You can also create a yogurt sauce with herbs for a fresh twist. Each sauce can bring a new taste to your meal.

Storage Info

Storing Leftovers

To keep your grilled chicken fresh, store it in an airtight container. Make sure it cools down first. Use it within three to four days for the best taste. If you want to keep it longer, consider freezing.

Freezing Tips

You can freeze the chicken and creamy green sauce. Wrap the chicken tightly in plastic wrap or aluminum foil. Place it in a freezer bag and remove as much air as possible. The sauce can go in a separate container. Use both within three months for the best flavor.

Reheating Instructions

To reheat the chicken, use the oven or stovetop. Avoid the microwave if you can, as it can dry out the meat. If using the oven, set it to 350°F (175°C). Heat for about 15-20 minutes. Cover it with foil to keep it moist. For the sauce, warm it gently on low heat in a small pan. Stir often to keep it smooth. Enjoy your delicious meal again!

FAQs

What is the best way to marinate chicken?

The best way to marinate chicken is to mix the marinade well. I like to use a bowl. Combine olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper. Whisk until smooth.

Place the chicken in a resealable bag or a dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish. The chicken needs to marinate for at least 2 hours. For the best flavor, marinate overnight. This allows the chicken to soak up all the tasty spices.

Can I make the creamy green sauce ahead of time?

Yes, you can make the creamy green sauce ahead of time. This helps the flavors mix well. I suggest making it the day before.

To prepare, blend cilantro, jalapeño, mayonnaise, Greek yogurt, and lime juice. Store the sauce in an airtight container. Keep it in the fridge until you are ready to use it. The sauce will stay fresh for about 3 days. Just give it a stir before serving.

What are traditional side dishes for Peruvian grilled chicken?

Some great side dishes for Peruvian grilled chicken include:

– Peruvian corn salad: Use fresh corn, tomatoes, and avocado.

– Fried plantains: Sweet and crispy, they pair well with chicken.

– Aji de gallina: A creamy chicken dish that complements grilled chicken.

– Rice: White or seasoned rice works well.

These sides add more flavor and texture to your meal. They help create a true Peruvian experience.

How can I adjust the spiciness of the green sauce?

You can easily adjust the spiciness of the green sauce. The key is the jalapeño. If you want less heat, use half of the jalapeño.

For more spice, use a whole jalapeño or add some seeds. Another option is to add a pinch of cayenne pepper. Taste the sauce as you adjust. This way, you can find the spice level you like best.

In this post, I shared how to make delicious grilled chicken with a creamy green sauce. You learned the key ingredients, from chicken thighs to a unique marinade. I also covered the steps for marinating, grilling, and making the sauce. Remember to check the chicken’s doneness with a meat thermometer.

With these tips, you can create a tasty meal for any occasion. Enjoy experimenting with flavors and serving suggestions. Happy cooking!

- 4 boneless, skinless chicken thighs - Marinade components: - 2 tablespoons extra virgin olive oil - Juice of 2 fresh limes - 4 cloves garlic, finely minced - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - Sea salt and freshly cracked black pepper, to taste For the best flavor, I love using chicken thighs. They stay juicy and tender on the grill. The marinade is key here. It combines bright lime juice with rich olive oil and bold spices. The garlic adds a punch, while cumin and smoked paprika give depth. Don’t skip the salt and pepper; they make everything pop! - 1 cup fresh cilantro leaves, packed - 1 jalapeño, seeds and stems removed (adjust quantity based on desired spice level) - 1/2 cup creamy mayonnaise - 1/4 cup tangy plain Greek yogurt - 1 tablespoon lime juice (for the sauce) This sauce is a showstopper! Fresh cilantro gives it a vibrant taste. The jalapeño adds a kick, but you can control the heat. Mayonnaise and Greek yogurt create a creamy base that balances the spice. A bit of lime juice brightens up the whole mix. Trust me, this sauce will take your grilled chicken to the next level. - Grill - Mixing bowl - Blender - Meat thermometer Having the right tools makes cooking easier. A grill is essential for that perfect char. A mixing bowl is needed for the marinade. A blender helps you whip up that creamy green sauce in no time. Lastly, a meat thermometer ensures your chicken cooks safely. This way, you won't have to worry about undercooked meat. For the full recipe, click here: [Full Recipe]. First, gather your marinade ingredients. You will need extra virgin olive oil, fresh lime juice, minced garlic, ground cumin, smoked paprika, sea salt, and black pepper. 1. In a medium bowl, combine all these ingredients. 2. Whisk until well blended. 3. Take your chicken thighs and place them in a resealable bag or dish. 4. Pour the marinade over the chicken, ensuring every piece is coated. 5. Seal the bag or cover the dish. 6. Refrigerate for at least two hours, or overnight if you can. This time helps the flavors seep into the chicken for a tasty result. While the chicken marinates, you can prepare the creamy green sauce. 1. In a blender, add packed fresh cilantro leaves, jalapeño, mayonnaise, Greek yogurt, and lime juice. 2. Blend on high until smooth and creamy. 3. Taste the sauce and adjust the seasoning with more salt if needed. 4. Set the sauce aside, as it will be a perfect topping for your grilled chicken. Now it's time to grill your chicken. 1. Preheat your grill to medium-high heat, about 400°F (200°C). 2. Take the marinated chicken out of the fridge and discard any extra marinade. 3. Place the chicken thighs on the grill. Cook for about 6-7 minutes on each side. 4. Use a meat thermometer to check the doneness. The internal temperature should reach 165°F (75°C). 5. Once cooked, remove the chicken and let it rest for about 5 minutes. This resting helps keep the chicken juicy. 6. Slice the chicken into strips and serve with your creamy green sauce drizzled generously on top. For the full recipe, check out the detailed instructions above. Enjoy your Peruvian feast! To make great grilled chicken, heat your grill to medium-high. Aim for about 400°F (200°C). Cook the chicken for 6-7 minutes on each side. This timing helps lock in the juicy flavor. To avoid dry chicken, let it rest after grilling. Resting for about 5 minutes keeps the juices inside. You can boost flavor with extra spices. Try adding paprika or smoked chili powder for warmth. Fresh herbs like oregano or parsley also work well. For sides, consider serving with rice, salad, or grilled veggies. A chilled glass of white wine pairs nicely too. For a beautiful meal, arrange the chicken on a large platter. Slice the chicken for easy serving. Garnish with lime wedges and fresh cilantro. This adds color and fresh aroma. Drizzle the creamy green sauce generously over the chicken. It gives a lovely finish to your dish. For the full recipe, be sure to check it out! {{image_4}} You can use different cuts of chicken for this recipe. Chicken breasts are lean and cook quickly. They have a mild flavor that soaks up the marinade well. Drumsticks are juicier and have more flavor due to the bone. Bone-in pieces can add depth to your dish. Choose the cut that you enjoy most or have on hand. Feel free to get creative with the marinade. You can add spices like oregano or paprika for a different taste. Try adding a bit of honey for sweetness or soy sauce for umami. Using fresh herbs like parsley or basil can also change the flavor profile. Adjust the lime juice for more or less tang. If you want to mix things up, try different sauces. Avocado sauce can be a great creamy option, adding richness. Tahini sauce gives a nutty flavor that pairs well with chicken. You can also create a yogurt sauce with herbs for a fresh twist. Each sauce can bring a new taste to your meal. To keep your grilled chicken fresh, store it in an airtight container. Make sure it cools down first. Use it within three to four days for the best taste. If you want to keep it longer, consider freezing. You can freeze the chicken and creamy green sauce. Wrap the chicken tightly in plastic wrap or aluminum foil. Place it in a freezer bag and remove as much air as possible. The sauce can go in a separate container. Use both within three months for the best flavor. To reheat the chicken, use the oven or stovetop. Avoid the microwave if you can, as it can dry out the meat. If using the oven, set it to 350°F (175°C). Heat for about 15-20 minutes. Cover it with foil to keep it moist. For the sauce, warm it gently on low heat in a small pan. Stir often to keep it smooth. Enjoy your delicious meal again! The best way to marinate chicken is to mix the marinade well. I like to use a bowl. Combine olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper. Whisk until smooth. Place the chicken in a resealable bag or a dish. Pour the marinade over the chicken, making sure it is well-coated. Seal the bag or cover the dish. The chicken needs to marinate for at least 2 hours. For the best flavor, marinate overnight. This allows the chicken to soak up all the tasty spices. Yes, you can make the creamy green sauce ahead of time. This helps the flavors mix well. I suggest making it the day before. To prepare, blend cilantro, jalapeño, mayonnaise, Greek yogurt, and lime juice. Store the sauce in an airtight container. Keep it in the fridge until you are ready to use it. The sauce will stay fresh for about 3 days. Just give it a stir before serving. Some great side dishes for Peruvian grilled chicken include: - Peruvian corn salad: Use fresh corn, tomatoes, and avocado. - Fried plantains: Sweet and crispy, they pair well with chicken. - Aji de gallina: A creamy chicken dish that complements grilled chicken. - Rice: White or seasoned rice works well. These sides add more flavor and texture to your meal. They help create a true Peruvian experience. You can easily adjust the spiciness of the green sauce. The key is the jalapeño. If you want less heat, use half of the jalapeño. For more spice, use a whole jalapeño or add some seeds. Another option is to add a pinch of cayenne pepper. Taste the sauce as you adjust. This way, you can find the spice level you like best. In this post, I shared how to make delicious grilled chicken with a creamy green sauce. You learned the key ingredients, from chicken thighs to a unique marinade. I also covered the steps for marinating, grilling, and making the sauce. Remember to check the chicken’s doneness with a meat thermometer. With these tips, you can create a tasty meal for any occasion. Enjoy experimenting with flavors and serving suggestions. Happy cooking!

Best Peruvian Grilled Chicken with Creamy Green Sauce

Elevate your dinner with this Exquisite Peruvian Grilled Chicken featuring a Zesty Green Sauce! Learn how to marinate juicy chicken thighs with a blend of spices and a creamy cilantro sauce for a burst of flavor. Perfect for gatherings or a cozy weekend meal, this recipe will impress everyone at your table. Click through to explore the full recipe and start grilling up a delightful dish that’s sure to become a family favorite!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

Juice of 2 fresh limes

4 cloves garlic, finely minced

1 tablespoon ground cumin

1 tablespoon smoked paprika

Sea salt and freshly cracked black pepper, to taste

1 cup fresh cilantro leaves, packed

1 jalapeño, seeds and stems removed (adjust quantity based on desired spice level)

1/2 cup creamy mayonnaise

1/4 cup tangy plain Greek yogurt

1 tablespoon lime juice (for the sauce)

Instructions
 

In a medium bowl, combine the extra virgin olive oil, freshly squeezed lime juice, minced garlic, ground cumin, smoked paprika, sea salt, and freshly cracked black pepper. Whisk together until all ingredients are thoroughly blended, creating a flavorful marinade.

    Transfer the chicken thighs to a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish, then refrigerate for a minimum of 2 hours, or preferably overnight, to let the flavors develop.

      While the chicken is marinating, prepare the zesty green sauce. In a blender, combine the packed cilantro leaves, jalapeño, mayonnaise, Greek yogurt, and lime juice. Blend on high until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt if needed. Set aside.

        Preheat your grill to medium-high heat, around 400°F (200°C). Remove the marinated chicken from the refrigerator, discarding any excess marinade.

          Place the chicken thighs on the preheated grill, cooking for approximately 6-7 minutes on each side. Grill until the chicken is cooked through, with an internal temperature of 165°F (75°C) and beautiful grill marks.

            Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This resting period helps retain the juices for a moist outcome.

              After resting, slice the chicken into strips and serve immediately. Generously drizzle the creamy green sauce over the chicken, ensuring each piece is well dressed.

                Prep Time: 10 minutes | Total Time: 2 hours 20 minutes | Servings: 4

                  - Presentation Tips: Arrange the sliced chicken on a large serving platter, garnishing with lime wedges and extra cilantro sprigs for a vibrant, aromatic finish. This not only enhances visual appeal but also adds a refreshing aroma to the dish.

                    WANT TO SAVE THIS RECIPE?