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Peruvian Chicken with Green Aji Verde Sauce Recipe

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3.9 from 195 reviews

This vibrant Peruvian Chicken with Green Sauce (Aji Verde) recipe features juicy, marinated chicken thighs grilled to perfection and served with a flavorful, creamy cilantro-based sauce. The marinade combines bright lime, smoky paprika, and spicy aji amarillo paste, while the aji verde sauce adds a refreshing, herby touch with cilantro, jalapeños, and cotija cheese. Perfect for an easy weeknight meal or a flavorful gathering, this dish delivers authentic Peruvian flavors with simple ingredients and straightforward steps.

Ingredients

Chicken and Marinade

  • 10 to 12 boneless skinless chicken thighs, trimmed of excess fat (about 3 to 3 1/2 lbs)
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp fresh lime juice
  • 1 tsp lime zest
  • 2 Tbsp aji amarillo paste
  • 2 Tbsp soy sauce (or tamari)
  • 1 1/2 Tbsp minced garlic
  • 2 tsp honey
  • 2 tsp sweet paprika
  • 2 tsp smoked paprika
  • 1 Tbsp ground cumin
  • 1 1/2 tsp dried oregano (Mexican or Mediterranean oregano)
  • 1 tsp ground coriander
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp ground black pepper

Aji Verde Sauce

  • 1/2 cup mayonnaise
  • 1/3 cup sour cream (or plain Greek yogurt)
  • 2 cups (60g) cilantro
  • 1/3 cup crumbled cotija cheese (optional)
  • 1 to 2 jalapeños, seeds and ribs removed
  • 2 green onions, ends trimmed, chopped into 3 portions
  • 1 1/2 Tbsp fresh lime juice
  • Kosher salt, to taste

Instructions

  1. Prepare the chicken and marinade: Place the chicken thighs in a gallon-size resealable bag and set aside for now.
  2. Make the marinade: In a medium non-reactive mixing bowl, whisk together the olive oil, lime juice, lime zest, aji amarillo paste, soy sauce, minced garlic, honey, sweet paprika, smoked paprika, ground cumin, dried oregano, ground coriander, kosher salt, and black pepper until well combined.
  3. Marinate the chicken: Pour the marinade mixture over the chicken thighs in the resealable bag. Seal the bag while pressing out excess air and massage the marinade into the chicken so all pieces are evenly coated.
  4. Refrigerate to marinate: Transfer the sealed bag to the refrigerator and let the chicken marinate for 2 to 12 hours to allow flavors to deeply infuse.
  5. Prepare the aji verde sauce: While the chicken marinates, combine mayonnaise, sour cream, cilantro, cotija cheese, jalapeños, green onions (reserve one portion for garnish), lime juice, and kosher salt in a high-speed blender.
  6. Blend the sauce: Cover and blend starting on low, gradually increasing to moderately high speed until the cilantro is very finely minced and a smooth sauce forms. Add 1 to 2 tablespoons of water or olive oil if needed to help blend to desired consistency.
  7. Chill the sauce: Transfer the aji verde sauce to a container and refrigerate. Bring to room temperature before serving.
  8. Preheat the grill: Heat a gas grill over medium-high heat to approximately 425°F. Lightly oil the grill grates to prevent sticking.
  9. Grill the chicken: Place the marinated chicken thighs on the grill and cook for about 5 to 6 minutes per side, until the internal temperature reaches 165°F and the chicken is cooked through with nice grill marks.
  10. Rest the chicken: Remove the chicken from the grill, transfer to a plate, tent with foil, and allow to rest for 5 minutes to keep juices sealed in.
  11. Serve: Serve the grilled chicken warm, generously drizzled with the aji verde sauce. Garnish with reserved chopped green onion if desired.

Notes

  • The aji amarillo paste is a traditional Peruvian yellow chili paste; substitute with mild yellow chili paste if unavailable.
  • For a lighter sauce, Greek yogurt can be used in place of sour cream.
  • Remove the ribs and seeds from jalapeños to control heat in the aji verde sauce.
  • Marinating the chicken overnight will deepen the flavor but avoid exceeding 12 hours to prevent texture changes.
  • Grill temperature control is crucial for perfectly cooked, juicy chicken thighs.

Find it online: https://recipethrive.com/peruvian-chicken-with-green-aji-verde-sauce-recipe/