Cilantro-Lime Grilled Chicken with Venezuelan Guasacaca Sauce

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken marinated in fresh cilantro and lime, served with a bright, tangy Venezuelan avocado and pepper guasacaca sauce. This Latin American-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, boneless skinless, fresh cilantro, chopped, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

4 pieces (about 1 lb) chicken thighs, boneless skinless
1/2 cup fresh cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
3 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 medium ripe avocado
1/2 green bell pepper, seeded and chopped
1 tbsp white vinegar
1/4 cup water
1/4 tsp red pepper flakes

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Instructions

Step 1: In a blender, combine 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; blend into a smooth marinade.
Step 2: Place 4 boneless skinless chicken thighs in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 1 hour.
Step 3: Meanwhile, prepare the guasacaca sauce by blending 1 ripe avocado, 1/2 chopped green bell pepper, 1 tbsp white vinegar, 1/4 cup water, and 1/4 tsp red pepper flakes until smooth and creamy; set aside.
Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
Step 5: Serve grilled chicken thighs topped with a generous spoonful of the green guasacaca sauce alongside rice or salad.