Peruvian Chicken with Aji Verde
Peruvian Chicken with Aji Verde
Ingredients
For the Chicken
- 4 pounds bone-in chicken thighs
- 3 tablespoons aji amarillo sauce
- 3 tablespoons aji panca paste
- 1 lemon, zested and juiced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 5 cloves garlic, minced
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Aji Verde (Green Sauce)
- 2 cups fresh cilantro, packed
- 2 jalapeños, seeded for less heat
- 3 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
In a large bowl, combine the chicken thighs, aji amarillo sauce, aji panca paste, lemon zest, lemon juice, paprika, cumin, dried oregano, minced garlic, salt, and pepper. Mix thoroughly with your hands to ensure all chicken pieces are evenly coated.
⏱️ 10 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 3 hours, or preferably overnight, for best flavor.
⏱️ 180 min
- 3
Preheat your grill or oven to 375°F. If grilling, set up for indirect heat (e.g., using a deflector plate) to prevent burning.
⏱️ 10 min•🌡️ 375
- 4
Place the marinated chicken thighs on the preheated grill grate or in a roasting pan. Cook for about 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F.
⏱️ 60 min•🌡️ 375
- 5
While the chicken is cooking, prepare the Aji Verde. In a blender, combine the packed fresh cilantro, seeded jalapeños, garlic cloves, mayonnaise, sour cream, salt, and pepper. Blend until the sauce is completely smooth.
⏱️ 10 min
- 6
Pour the Aji Verde into a small serving bowl and chill in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min
- 7
Once the chicken is cooked, remove it from the grill or oven and let it rest for 10 minutes before serving.
⏱️ 10 min
- 8
Arrange the Peruvian chicken on a large platter. Serve with the chilled Aji Verde on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Chicken with Aji Verde
For the Chicken
- 4 pounds bone-in chicken thighs
- 3 tablespoons aji amarillo sauce
- 3 tablespoons aji panca paste
- 1 lemon, zested and juiced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 5 cloves garlic, minced
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Aji Verde (Green Sauce)
- 2 cups fresh cilantro, packed
- 2 jalapeños, seeded for less heat
- 3 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- 1
In a large bowl, combine the chicken thighs, aji amarillo sauce, aji panca paste, lemon zest, lemon juice, paprika, cumin, dried oregano, minced garlic, salt, and pepper. Mix thoroughly with your hands to ensure all chicken pieces are evenly coated.
⏱️ 10 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 3 hours, or preferably overnight, for best flavor.
⏱️ 180 min - 3
Preheat your grill or oven to 375°F. If grilling, set up for indirect heat (e.g., using a deflector plate) to prevent burning.
⏱️ 10 min•🌡️ 375 - 4
Place the marinated chicken thighs on the preheated grill grate or in a roasting pan. Cook for about 1 hour, or until the internal temperature of the thickest part of the chicken reaches 165°F.
⏱️ 60 min•🌡️ 375 - 5
While the chicken is cooking, prepare the Aji Verde. In a blender, combine the packed fresh cilantro, seeded jalapeños, garlic cloves, mayonnaise, sour cream, salt, and pepper. Blend until the sauce is completely smooth.
⏱️ 10 min - 6
Pour the Aji Verde into a small serving bowl and chill in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min - 7
Once the chicken is cooked, remove it from the grill or oven and let it rest for 10 minutes before serving.
⏱️ 10 min - 8
Arrange the Peruvian chicken on a large platter. Serve with the chilled Aji Verde on the side for dipping.
⏱️ 5 min