Grilled Chicken Breasts with Spicy Bolivian Sauce

Level: Easy
Prep Time: 30 min
Cook Time: 20 min
Cooling Time: 2 hrs
Yields: 6 servings


Grilled Chicken Breasts with Spicy Bolivian Sauce feature a lime-marinade and a delicious savory sauce. This easy recipe is ideal for entertaining. Spicy flavor from hot yellow pepper paste is tempered slightly with tangy fresh goat cheese. Peanuts and a bit of cooked quinoa create a lovely texture. The sauce may be prepared a day ahead and refrigerated for make-ahead convenience. Simply reheat it before serving, thinning it with a bit more evaporated milk as needed.


  • 6 boneless, skinless chicken breast halves
  • Juice of 2 limes
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 to 2 tablespoons hot yellow pepper paste or puree (aji amarillo) or habanero hot sauce to taste
  • 1 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup cooked quinoa
  • 1/4 cup unsalted dry roasted peanuts
  • 1 pkg. (3.5 oz.) goat cheese or 2/3 cup crumbled feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


ARRANGE chicken in 13 x 9-inch baking dish. Drizzle with lime juice. Season with salt and black pepper. Drizzle with tablespoon of olive oil. Marinate in refrigerator for 2 hours.

GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center.

HEAT 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic and pepper paste. Cook, stirring occasionally, for 5 minutes or until soft. Remove from heat; let stand for 5 minutes.

PLACE milk, quinoa, peanuts and onion mixture in blender or food processor; cover. Blend until smooth. Add the cheese; pulse a few times to blend. Return sauce to skillet. Cook over low heat, stirring constantly, for 10 minutes or until creamy and heated through. Season with salt and pepper. (Makes about 2 cups)

TO SERVE, arrange chicken breasts on platter. Pour sauce over chicken.

• If sauce is too thick for your preference, thin with remaining evaporated milk.
• The sauce can be made a day ahead, covered and refrigerated until ready to use. To reheat, dilute with more evaporated milk as needed.


by K. KATHY , South Daytona, FL on Jun. 2009

Very Flavorful and really easy to make.