Cooking Instructions:

In a mixing bowl, combine the minced garlic, ground cumin, smoked paprika, salt, black pepper, and vegetable oil. Mix well to create a marinade.

Rub the marinade evenly over the chicken breasts, ensuring they are well coated. Cover the chicken and refrigerate for at least 30 minutes to allow the flavors to infuse.

Preheat your grill to medium-high heat (about 375°F or 190°C). Once heated, oil the grill grates to prevent sticking.

Grill the marinated chicken breasts for 6-8 minutes on each side, or until you achieve nice grill marks and the chicken is cooked through. Use a meat thermometer to confirm that the internal temperature reaches 165°F (74°C).

While the chicken is grilling, prepare the Aji Verde sauce. In a blender, combine the jalapeño peppers, fresh cilantro, mayonnaise, garlic, grated Parmesan cheese, white vinegar, salt, and black pepper. Blend until smooth and vibrant green in color. Adjust the heat level by adding or removing jalapeño seeds.

Once the chicken is done, transfer it to a serving platter. Drizzle the Aji Verde sauce generously over the grilled chicken.

Serve the chicken with traditional sides like rice and roasted potatoes, and a fresh salad for a complete meal.

For the best results, marinate the chicken for a longer period, ideally overnight, to allow the flavors to deepen further.

Additionally, you can adjust the ingredients in the Aji Verde sauce to suit your taste preferences, particularly regarding spiciness. If you want a creamier sauce, add a bit more mayonnaise or Parmesan cheese.