Peruvian-Style Grilled Chicken Thighs with Aji Verde
Peruvian-Style Grilled Chicken Thighs with Aji Verde
Ingredients
For the Chicken Marinade
- 8 bone-in chicken thighs
- 1/4 cup aji amarillo paste
- 1/4 cup aji panca paste
- 1 lemon, zested
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
For the Aji Verde Sauce
- 1 cup fresh cilantro, packed, roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large mixing bowl, combine the bone-in chicken thighs, aji amarillo paste, aji panca paste, lemon zest, paprika, cumin, dried oregano, minced garlic, and freshly squeezed lemon juice. Mix thoroughly by hand, ensuring each chicken thigh is well coated with the marinade.
⏱️ 15 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 3 hours, or ideally overnight, to allow the flavors to meld.
⏱️ 180 min
- 3
While the chicken marinates, prepare the Aji Verde sauce. In a blender, combine the packed cilantro, seeded and roughly chopped jalapeños, roughly chopped garlic cloves, mayonnaise, sour cream, salt, and black pepper.
⏱️ 5 min
- 4
Blend all ingredients until a nice, smooth, and consistent green sauce is achieved. If the sauce is too thick, you may add 1-2 tablespoons of water to reach desired consistency.
⏱️ 5 min
- 5
Transfer the Aji Verde sauce to a small bowl, cover, and refrigerate for about 30 minutes to cool before serving.
⏱️ 30 min
- 6
Preheat your grill to a medium-high heat (around 375-400°F). If using a charcoal grill like a Big Green Egg, consider using a deflector plate to prevent direct burning.
⏱️ 15 min•🌡️ 375
- 7
Once the grill is preheated, place the marinated chicken thighs directly onto the grates. Close the lid and cook for approximately 1 hour, flipping occasionally, until the internal temperature of the thickest part of the chicken reaches 165°F.
⏱️ 60 min•🌡️ 165
- 8
Remove the cooked chicken from the grill and let it rest on a cutting board or platter for about 10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 10 min
- 9
Arrange the grilled chicken thighs on a large platter and serve with the chilled Aji Verde in a separate bowl for dipping. Enjoy by dipping the tender chicken generously into the creamy green sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian-Style Grilled Chicken Thighs with Aji Verde
Ingredients
For the Chicken Marinade
- 8 bone-in chicken thighs
- 1/4 cup aji amarillo paste
- 1/4 cup aji panca paste
- 1 lemon, zested
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 4 garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
For the Aji Verde Sauce
- 1 cup fresh cilantro, packed, roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large mixing bowl, combine the bone-in chicken thighs, aji amarillo paste, aji panca paste, lemon zest, paprika, cumin, dried oregano, minced garlic, and freshly squeezed lemon juice. Mix thoroughly by hand, ensuring each chicken thigh is well coated with the marinade.
⏱️ 15 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 3 hours, or ideally overnight, to allow the flavors to meld.
⏱️ 180 min - 3
While the chicken marinates, prepare the Aji Verde sauce. In a blender, combine the packed cilantro, seeded and roughly chopped jalapeños, roughly chopped garlic cloves, mayonnaise, sour cream, salt, and black pepper.
⏱️ 5 min - 4
Blend all ingredients until a nice, smooth, and consistent green sauce is achieved. If the sauce is too thick, you may add 1-2 tablespoons of water to reach desired consistency.
⏱️ 5 min - 5
Transfer the Aji Verde sauce to a small bowl, cover, and refrigerate for about 30 minutes to cool before serving.
⏱️ 30 min - 6
Preheat your grill to a medium-high heat (around 375-400°F). If using a charcoal grill like a Big Green Egg, consider using a deflector plate to prevent direct burning.
⏱️ 15 min•🌡️ 375 - 7
Once the grill is preheated, place the marinated chicken thighs directly onto the grates. Close the lid and cook for approximately 1 hour, flipping occasionally, until the internal temperature of the thickest part of the chicken reaches 165°F.
⏱️ 60 min•🌡️ 165 - 8
Remove the cooked chicken from the grill and let it rest on a cutting board or platter for about 10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken.
⏱️ 10 min - 9
Arrange the grilled chicken thighs on a large platter and serve with the chilled Aji Verde in a separate bowl for dipping. Enjoy by dipping the tender chicken generously into the creamy green sauce.
⏱️ 5 min