Peruvian-Style Grilled Chicken with Aji Verde
Peruvian-Style Grilled 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
- 1 lemon, juiced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 5 cloves garlic, minced
- salt, as needed
- black pepper, freshly ground, as needed
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
- salt, as needed
- black pepper, freshly ground, as needed
Instructions
- 1
In a large bowl, combine the bone-in chicken thighs with aji amarillo sauce, aji panca paste, lemon zest, lemon juice, paprika, cumin, dried oregano, minced garlic, salt, and black pepper. Mix thoroughly with your hands, ensuring the chicken is evenly coated.
⏱️ 15 min
- 2
Cover the bowl and refrigerate the chicken to marinate for at least 3 hours, or ideally, overnight for best flavor.
⏱️ 180 min
- 3
Preheat your grill or oven to 375°F. If grilling, set up for indirect heat or use a deflector plate to prevent burning.
⏱️ 15 min•🌡️ 375
- 4
Arrange the marinated chicken thighs on the grill grates or a baking sheet. Cook for about 1 hour, or until the internal temperature reaches 165°F when measured with a meat thermometer.
⏱️ 60 min•🌡️ 165
- 5
Remove the chicken from the heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring tender and juicy results.
⏱️ 10 min
- 6
While the chicken rests, prepare the Aji Verde. In a blender, combine fresh cilantro, jalapeños, garlic cloves, mayonnaise, sour cream, salt, and black pepper. Blend until the sauce is smooth and creamy.
⏱️ 10 min
- 7
Transfer the Aji Verde to a small bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
⏱️ 30 min
- 8
Pile the grilled chicken on a large serving platter. Serve with the chilled Aji Verde on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian-Style Grilled 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
- 1 lemon, juiced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 5 cloves garlic, minced
- salt, as needed
- black pepper, freshly ground, as needed
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
- salt, as needed
- black pepper, freshly ground, as needed
Instructions
- 1
In a large bowl, combine the bone-in chicken thighs with aji amarillo sauce, aji panca paste, lemon zest, lemon juice, paprika, cumin, dried oregano, minced garlic, salt, and black pepper. Mix thoroughly with your hands, ensuring the chicken is evenly coated.
⏱️ 15 min - 2
Cover the bowl and refrigerate the chicken to marinate for at least 3 hours, or ideally, overnight for best flavor.
⏱️ 180 min - 3
Preheat your grill or oven to 375°F. If grilling, set up for indirect heat or use a deflector plate to prevent burning.
⏱️ 15 min•🌡️ 375 - 4
Arrange the marinated chicken thighs on the grill grates or a baking sheet. Cook for about 1 hour, or until the internal temperature reaches 165°F when measured with a meat thermometer.
⏱️ 60 min•🌡️ 165 - 5
Remove the chicken from the heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring tender and juicy results.
⏱️ 10 min - 6
While the chicken rests, prepare the Aji Verde. In a blender, combine fresh cilantro, jalapeños, garlic cloves, mayonnaise, sour cream, salt, and black pepper. Blend until the sauce is smooth and creamy.
⏱️ 10 min - 7
Transfer the Aji Verde to a small bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
⏱️ 30 min - 8
Pile the grilled chicken on a large serving platter. Serve with the chilled Aji Verde on the side for dipping.
⏱️ 5 min