Description
This vibrant Peruvian Chicken with Green Sauce (Aji Verde) recipe features juicy, marinated chicken thighs grilled to perfection and topped with a tangy, creamy cilantro and jalapeño sauce. Bursting with bold flavors like aji amarillo, smoked paprika, and fresh lime, it’s a perfect dish for a flavorful weeknight dinner or weekend barbecue.
Ingredients
For the Chicken and Marinade
- 10 to 12 boneless skinless chicken thighs, trimmed of excess fat (about 3 to 3 1/2 lbs)
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lime juice
- 1 tsp lime zest
- 2 Tbsp aji amarillo paste
- 2 Tbsp soy sauce (or tamari)
- 1 1/2 Tbsp minced garlic
- 2 tsp honey
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 1 Tbsp ground cumin
- 1 1/2 tsp dried oregano (Mexican or Mediterranean)
- 1 tsp ground coriander
- 1 tsp kosher salt (or to taste)
- 1/2 tsp ground black pepper
For the Aji Verde Sauce
- 1/2 cup mayonnaise
- 1/3 cup sour cream (or plain Greek yogurt)
- 2 cups (60g) cilantro
- 1/3 cup crumbled cotija cheese (optional)
- 1 to 2 jalapeños, seeds and ribs removed
- 2 green onions, ends trimmed, chopped into 3 portions
- 1 1/2 Tbsp fresh lime juice
- Kosher salt, to taste
Instructions
- Prepare the chicken and marinade: Place the trimmed chicken thighs in a gallon-size resealable bag and set aside.
- Make the marinade: In a medium non-reactive bowl, whisk together olive oil, fresh lime juice, lime zest, aji amarillo paste, soy sauce, minced garlic, honey, sweet paprika, smoked paprika, ground cumin, dried oregano, ground coriander, kosher salt, and black pepper to form a flavorful marinade.
- Marinate the chicken: Pour the marinade over the chicken in the resealable bag, seal it tightly while pressing out excess air, and rub the marinade evenly over all the chicken pieces to coat thoroughly.
- Refrigerate: Transfer the sealed bag to the refrigerator and allow the chicken to marinate for at least 2 hours and up to 12 hours for maximum flavor infusion.
- Prepare the aji verde sauce: While the chicken marinates, combine mayonnaise, sour cream, cilantro, crumbled cotija cheese (if using), jalapeños (with seeds and ribs removed), green onions, lime juice, and salt in a high-speed blender.
- Blend the sauce: Cover and blend starting on low speed, gradually increasing to moderately high. Blend until the cilantro is finely minced and the sauce becomes smooth; add 1 to 2 tablespoons of water or olive oil if needed to thin the sauce depending on your blender’s power. Refrigerate sauce and bring to room temperature before serving.
- Preheat the grill: Preheat a gas grill to medium-high heat, about 425 °F, ensuring grates are clean and lightly oiled to prevent sticking.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for about 5 to 6 minutes on each side until the internal temperature reaches 165 °F at the thickest portion, ensuring juicy and fully cooked chicken.
- Rest the chicken: Plate the grilled chicken, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
- Serve: Serve the warm grilled chicken generously drizzled with the creamy aji verde sauce for a delicious and authentic Peruvian meal.
Notes
- Marinate chicken for at least 2 hours but no more than 12 hours to avoid overpowering flavors or altering texture.
- If aji amarillo paste is unavailable, you can substitute with a combo of mild yellow chili paste or a small amount of jalapeño with turmeric for color.
- Adjust jalapeño quantity in the sauce to control spiciness to your preference.
- For a lighter sauce, substitute sour cream with plain Greek yogurt.
- The cotija cheese is optional but adds a nice salty, creamy dimension to the sauce.
- Make sure to oil grill grates well to prevent chicken from sticking and tearing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Peruvian
