My idea of a perfect lunch: Pollo Brasa paired with a robust Peruvian green sauce known as Ají Verde. The flavors in this dish are vibrant, refreshing, with acidic and bold notes. It’s so simple to make, tastes very clean with no compromise on the Peruvian flavors. Best part? You probably have everything you need in your pantry and fridge right now.

A FEW THINGS TO NOTE:

• I’ve marinated the chicken from 30 minutes on the counter to overnight and can’t report a huge difference in flavor. The key is to baste excess marinade onto the chicken as you’re grilling it (or roasting, pan frying) to make sure the marinade is infused at every opportunity.

• What should I serve this with? Pickled onions have the subtle acidity that goes well with the tart ingredients in both the marinade and Aji Verde sauce (orange segments have a similar effect). Chopped cilantro works wonderfully as a garnish, and you can never go wrong with avocado.