Peruvian Chicken Thighs With Aji Verde
Dive into the vibrant flavors of Peru with our mouthwatering Peruvian Chicken Thighs, perfectly marinated and grilled to juicy perfection! This dish is elevated by a zesty Aji Verde sauce made with fresh cilantro and a kick of jalapeño, adding a delightful spice that will leave your taste buds dancing. Get ready to savor a dish that’s as exciting to make as it is to eat!
Prep
15
min
Cook
60
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 2 cups fresh cilantro (packed) (480 ml)
- 5 cloves garlic, minced
- 3 cloves garlic
- 2–3 jalapeños, seeded for less heat
- Juice of 1 lemon
- Zest of 1 lemon
🥩Meat & Seafood(1)
- 4–5 lbs bone-in chicken thighs (1.81 kg)
🥛Dairy & Eggs(1)
- ¼ cup sour cream (60 ml)
🧂Spices & Seasonings(4)
- 2 tsp cumin (10 ml)
- 1 tsp dried oregano (5 ml)
- 2 tsp paprika (10 ml)
- Salt & pepper to taste
🍯Sauces & Condiments(1)
- ½ cup mayonnaise (120 ml)
📦Other(2)
- 3 tbsp @aji.amarillo.sauce (45 ml)
- 3 tbsp mama tere aji panca paste (45 ml)
👨🍳 Instructions
- 1
In a huge bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper. Mix well to coat everything evenly. Cover and marinate at least 3 hours (overnight is best).
- 2
Preheat your grill or oven to 375°F. If grilling, use indirect heat or a deflector plate to prevent burning. Cook for about 1 hour or until internal temp hits 165°F. Let rest for 10 minutes.
- 3
Blend cilantro, jalapeños, garlic, mayo, sour cream, salt, and pepper until smooth. Chill in the fridge for at least 30 minutes before serving.
- 4
Serve the chicken on a big platter with the chilled green sauce on the side.
Share this recipe
Prep
15
min
Cook
60
min
Serves
6
people
Level
intermediate
Share this recipe
Peruvian Chicken Thighs With Aji Verde
Dive into the vibrant flavors of Peru with our mouthwatering Peruvian Chicken Thighs, perfectly marinated and grilled to juicy perfection! This dish is elevated by a zesty Aji Verde sauce made with fresh cilantro and a kick of jalapeño, adding a delightful spice that will leave your taste buds dancing. Get ready to savor a dish that’s as exciting to make as it is to eat!
📝 Ingredients
Serves 6🥬Fresh Produce(6)
- 2 cups fresh cilantro (packed) (480 ml)
- 5 cloves garlic, minced
- 3 cloves garlic
- 2–3 jalapeños, seeded for less heat
- Juice of 1 lemon
- Zest of 1 lemon
🥩Meat & Seafood(1)
- 4–5 lbs bone-in chicken thighs (1.81 kg)
🥛Dairy & Eggs(1)
- ¼ cup sour cream (60 ml)
🧂Spices & Seasonings(4)
- 2 tsp cumin (10 ml)
- 1 tsp dried oregano (5 ml)
- 2 tsp paprika (10 ml)
- Salt & pepper to taste
🍯Sauces & Condiments(1)
- ½ cup mayonnaise (120 ml)
📦Other(2)
- 3 tbsp @aji.amarillo.sauce (45 ml)
- 3 tbsp mama tere aji panca paste (45 ml)
👨🍳 Instructions
- 1
In a huge bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper. Mix well to coat everything evenly. Cover and marinate at least 3 hours (overnight is best).
- 2
Preheat your grill or oven to 375°F. If grilling, use indirect heat or a deflector plate to prevent burning. Cook for about 1 hour or until internal temp hits 165°F. Let rest for 10 minutes.
- 3
Blend cilantro, jalapeños, garlic, mayo, sour cream, salt, and pepper until smooth. Chill in the fridge for at least 30 minutes before serving.
- 4
Serve the chicken on a big platter with the chilled green sauce on the side.