Grilled chicken featuring the Peruvian pepper, aji panca. This smokey marinade achieves a depth of flavor complemented by grilling the chicken. The chicken is served with grilled vegetables over a light, lemony eggplant purée and topped with zippy chimichurri. You can't go wrong with grilled chicken and veggies!
Nutritional facts
Protein
37g
Carbs
34g
Calories
680kcal
Fat
47g
Ingredients
Aji Panca Pepper, Chicken Thigh, Sweet Potatoes, Extra Virgin Olive Oil, Oregano, Canned Roasted Red Peppers, Red Wine Vinegar, Black Pepper, Garlic, Oregano, Zucchini, Kosher Salt, Yellow Squash, Eggplant, Lemon Juice, Crushed Red Pepper, Canola Oil, Italian Parsley
Reviews
4.4
Based on 757 reviews
HARVEY · 03/17/26
Alexis · 03/14/26
The flavor of this dish is great but it would be much better if it used an all-white meat chicken breast instead of a flattened-out thigh with connective tissue on it. If so, I would order again.
Jackie · 03/14/26
Ryan · 03/11/26
Ashley · 03/11/26
Jason · 01/18/26
The taste of this one was OK. But the instructions were a little odd. I didn’t eat them that way.
Stacey · 01/12/26
Kiaya · 01/03/26
Tiffany · 01/02/26
This meal was a big hit with my husband. I have not seen it offered again since I ordered it. Bring it back.
Rebecca · 01/01/26
Rishi · 01/01/26
Kandyce · 12/30/25
Sara · 12/30/25
Great meal.
Star · 11/14/25
Jeff · 10/22/25
It was ok
Chiana · 10/19/25
Hardly ate any of it. Didn’t care for sauce for chicken and salad mushy
Mary · 10/18/25
The chicken had a great grilled/smoky flavor. The roasted red pepper was very good also. Recommended
Alan · 10/15/25
Helene · 10/15/25
wow! super flavorful! perfect portion of chicken & veggies! loved it!
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
