Easy Peruvian Chicken with Aji Verde Sauce
Juicy grilled chicken thighs served with a vibrant and creamy cilantro dipping sauce.
recipesbynani.comPeruvian chicken is a beloved classic that pairs perfectly spiced, zesty meat with a punchy green sauce. This version uses boneless chicken thighs so you can get that smoky charred flavor on your grill in a fraction of the time.
I love serving this for a casual weeknight dinner when I want something flavorful without a lot of fuss. If you prefer using a whole chicken, you can easily adapt this by roasting it in your oven until the skin is crispy and golden.
🧺 Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1 jalapeño, seeded and chopped
- 1 tablespoon lime juice for the sauce
👩🍳Instructions
- 1
In a large bowl, whisk together the olive oil, minced garlic, lime juice, soy sauce, paprika, cumin, oregano, salt, and pepper.
- 2
Add the chicken thighs to the bowl and toss to coat them evenly in the marinade.
- 3
Cover and let the chicken marinate in the refrigerator for at least one hour or up to overnight.
- 4
While the chicken marinates, make the sauce by blending the cilantro, mayonnaise, jalapeño, and lime juice in a food processor until smooth.
- 5
Preheat your grill to medium high heat.
- 6
Place the chicken on the grill and cook for about 6 to 8 minutes per side, or until the chicken is cooked through and has nice char marks.
- 7
Serve the grilled chicken warm with the green sauce drizzled on top or served on the side for dipping.
💡 Tips
Store any leftover chicken in an airtight container in the fridge for up to three days. Keep the sauce in a separate jar, as it stays fresh and vibrant for about five days. This pairs wonderfully with roasted potatoes or a simple green salad.
Made this recipe? Let us know how it went.
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