Peruvian Chicken Skewers

For the chicken:

• 4 garlic cloves, minced
• 1 tbsp low sodium tamari (or soy sauce)
• 2 tbsps avocado oil
• 2 tsp aji amarillo paste
• 1 tbsp lime juice plus zest from 1 lime
• 1 tsp ancho chili powder (or aji panca paste)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp Mexican oregano
• 3/4 tsp smoked paprika
• 1 1/2 tsp ground coriander
• 2 tsp honey
• 1/2 tsp black pepper
• 1 1/2 lbs to 2 lbs chicken thighs (boneless, skinless), cut into large chunks
• 1 large Spanish onion, cut into large chunks

For the aji amarillo green sauce:

• 1/3 cup mayonnaise
• 2 tbsps Greek yogurt
• 1 jalapeño, roughly chopped (or serrano pepper for more heat)
• 1/2 tbsp aji amarillo paste
• 1 cup cilantro
• 2 tbsps chopped mint
• 2 tbsps lime juice plus zest from 1 lime
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 2 tbsp grated queso cotija cheese (see notes) (or feta)

For the chicken:

1. In a large bowl, combine all ingredients from the garlic to the black pepper. Mix well to combine.
2. Season the chicken lightly with kosher salt all over and then add to the bowl and toss to coat. Marinate overnight or for at least a few hours.
3. When ready to cook, soak wooden skewers if using ahead of time. Skewer the chicken alternating with the onion until all are done.
4. Heat the grill to medium-high. Place the chicken skewers on the gill and cook for six minutes with the lid closed. Flip the skewers and cook for an additional six minutes, or until cooked through and the internal temperature reaches 165ºF.
5. Remove and serve with the green aji amarillo sauce.

For the aji verde sauce:

1. In a food processor, combine all ingredients and process until combined and smooth. Season with salt to taste.
2. Keep leftovers stored in an airtight container in the fridge for up to four days.