Peruvian Chicken with Aji Verde Sauce
Peruvian Chicken with Aji Verde Sauce
Ingredients
For the Peruvian Chicken Marinade
- 2 tablespoons garlic, minced
- 2 tablespoons Peruvian spice blend, (e.g., a mix of cumin, paprika, oregano, and black pepper)
- 1 tablespoon aji panca paste
- 1 tablespoon Better Than Bouillon chicken base
- 1 lime, zested and juiced
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons fresh chives, finely chopped, for garnish
For the Aji Verde Sauce
- 1 cup cilantro, packed
- 2 tablespoons aji amarillo paste
- 1 jalapeño, seeded and roughly chopped (or leave seeds for more heat)
- 2 cloves garlic, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled (or Parmesan cheese)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons water, or more, as needed for consistency
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the minced garlic, Peruvian spice blend, aji panca paste, Better Than Bouillon chicken base, lime zest, lime juice, water, soy sauce, and olive oil. Whisk until all ingredients are well combined.
⏱️ 5 min
- 2
Add the boneless, skinless chicken thighs to the marinade. Using your hands (wearing gloves if preferred), thoroughly coat each piece of chicken with the marinade. Ensure all chicken is evenly covered.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This is a crucial step for tender and flavorful chicken.
⏱️ 240 min
- 4
While the chicken marinates, prepare the Aji Verde Sauce: In a blender or food processor, combine the cilantro, aji amarillo paste, jalapeño, garlic, mayonnaise, cotija cheese, lime juice, olive oil, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings as needed.
⏱️ 10 min
- 5
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 6
Remove the chicken from the marinade, allowing any excess to drip off. Place the marinated chicken thighs directly onto the hot grill grates.
⏱️ 1 min
- 7
Grill the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F and the chicken has prominent char marks and is cooked through. Flip once during grilling.
⏱️ 14 min
- 8
Once cooked, remove the grilled chicken from the grill and let it rest for 5 minutes before serving.
⏱️ 5 min
- 9
Garnish the Peruvian Chicken with finely chopped chives. Serve immediately with the creamy Aji Verde Sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian Chicken with Aji Verde Sauce
Ingredients
For the Peruvian Chicken Marinade
- 2 tablespoons garlic, minced
- 2 tablespoons Peruvian spice blend, (e.g., a mix of cumin, paprika, oregano, and black pepper)
- 1 tablespoon aji panca paste
- 1 tablespoon Better Than Bouillon chicken base
- 1 lime, zested and juiced
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons fresh chives, finely chopped, for garnish
For the Aji Verde Sauce
- 1 cup cilantro, packed
- 2 tablespoons aji amarillo paste
- 1 jalapeño, seeded and roughly chopped (or leave seeds for more heat)
- 2 cloves garlic, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup cotija cheese, crumbled (or Parmesan cheese)
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons water, or more, as needed for consistency
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the minced garlic, Peruvian spice blend, aji panca paste, Better Than Bouillon chicken base, lime zest, lime juice, water, soy sauce, and olive oil. Whisk until all ingredients are well combined.
⏱️ 5 min - 2
Add the boneless, skinless chicken thighs to the marinade. Using your hands (wearing gloves if preferred), thoroughly coat each piece of chicken with the marinade. Ensure all chicken is evenly covered.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. This is a crucial step for tender and flavorful chicken.
⏱️ 240 min - 4
While the chicken marinates, prepare the Aji Verde Sauce: In a blender or food processor, combine the cilantro, aji amarillo paste, jalapeño, garlic, mayonnaise, cotija cheese, lime juice, olive oil, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add water 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings as needed.
⏱️ 10 min - 5
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 6
Remove the chicken from the marinade, allowing any excess to drip off. Place the marinated chicken thighs directly onto the hot grill grates.
⏱️ 1 min - 7
Grill the chicken for 6-8 minutes per side, or until internal temperature reaches 165°F and the chicken has prominent char marks and is cooked through. Flip once during grilling.
⏱️ 14 min - 8
Once cooked, remove the grilled chicken from the grill and let it rest for 5 minutes before serving.
⏱️ 5 min - 9
Garnish the Peruvian Chicken with finely chopped chives. Serve immediately with the creamy Aji Verde Sauce for dipping.
⏱️ 1 min