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.
💡 Pro Tips
- ✓Marinate the chicken thighs for at least 3 hours, but ideally 12-24 hours, since the citric acid in lemon juice needs time to denature surface proteins and let the aji amarillo and panca flavors penetrate beyond the outer 2-3mm of tissue.timing12-24 hours
- ✓Cook over indirect heat at 375°F rather than direct flame because chicken thighs have enough intramuscular fat (around 8-10%) to render slowly without needing high sear heat, and direct heat will char the sugars in the paprika and aji pastes before the interior reaches a safe temperature.technique375°F
- ✓Pull the chicken at 160°F instead of waiting for 165°F on the grill, since carryover cooking during the 10-minute rest will raise internal temp another 3-5°F as residual heat continues to migrate inward.timing160°F pull temp, 165°F final
- ✓Chill the aji verde sauce for at least 30 minutes before serving because the mayo and sour cream fats need time to firm up and bind with the blended cilantro and jalapeños, which thickens the emulsion and prevents it from weeping liquid on the platter.ingredient30 minutes
- ✓Zest the lemon before juicing it, and use only the yellow outer layer, since the white pith beneath contains bitter naringin compounds that will make the marinade taste astringent rather than bright.ingredientouter zest only
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.
💡 Pro Tips
- ✓Marinate the chicken thighs for at least 3 hours, but ideally 12-24 hours, since the citric acid in lemon juice needs time to denature surface proteins and let the aji amarillo and panca flavors penetrate beyond the outer 2-3mm of tissue.timing12-24 hours
- ✓Cook over indirect heat at 375°F rather than direct flame because chicken thighs have enough intramuscular fat (around 8-10%) to render slowly without needing high sear heat, and direct heat will char the sugars in the paprika and aji pastes before the interior reaches a safe temperature.technique375°F
- ✓Pull the chicken at 160°F instead of waiting for 165°F on the grill, since carryover cooking during the 10-minute rest will raise internal temp another 3-5°F as residual heat continues to migrate inward.timing160°F pull temp, 165°F final
- ✓Chill the aji verde sauce for at least 30 minutes before serving because the mayo and sour cream fats need time to firm up and bind with the blended cilantro and jalapeños, which thickens the emulsion and prevents it from weeping liquid on the platter.ingredient30 minutes
- ✓Zest the lemon before juicing it, and use only the yellow outer layer, since the white pith beneath contains bitter naringin compounds that will make the marinade taste astringent rather than bright.ingredientouter zest only