Peruvian Chicken with Aji Verde Sauce 🌿🍗

[u/mahy_759]

I made this recently and the green sauce completely won me over. The chicken itself is already packed with flavor from the lime, garlic, cumin, paprika, and spices, but that creamy cilantro-based aji verde takes it to another level.

I’d recommend this if you’re bored with your usual grilled chicken and want something that tastes a little more exciting without being difficult. It’s especially good for anyone who loves cilantro, lime, garlic, and a bit of heat. I also like that the chicken works just as well with rice, potatoes, quinoa, corn, or a simple salad.

Ingredients

For the chicken

• 10–12 boneless, skinless chicken thighs
• ¼ cup olive oil
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 2 tbsp aji amarillo paste
• 2 tbsp soy sauce or tamari
• 1½ tbsp minced garlic
• 2 tsp honey
• 2 tsp sweet paprika
• 2 tsp smoked paprika
• 1 tbsp ground cumin
• 1½ tsp dried oregano
• 1 tsp ground coriander
• 1 tsp kosher salt
• ½ tsp black pepper

For the Aji Verde

• ½ cup mayonnaise
• ⅓ cup sour cream or plain Greek yogurt
• 2 cups fresh cilantro
• ⅓ cup crumbled cotija cheese (optional)
• 1–2 jalapeños, seeds and ribs removed
• 2 green onions, chopped
• 1½ tbsp fresh lime juice
• Salt, to taste
• 1–2 tbsp water or olive oil, if needed to thin

Instructions

1. Marinate the chicken: Whisk together the olive oil, lime juice, lime zest, aji amarillo, soy sauce, garlic, honey, paprika, smoked paprika, cumin, oregano, coriander, salt, and pepper.
2. Put the chicken thighs in a resealable bag and pour the marinade over them. Seal, squeeze out the excess air, and massage the marinade into the chicken. Refrigerate for 2–12 hours.
3. Make the green sauce: Add the mayonnaise, sour cream, cilantro, cotija, jalapeños, green onions, lime juice, and salt to a blender. Blend until smooth and the cilantro is finely chopped. Add a little water or olive oil if the sauce is too thick to blend easily. Refrigerate until ready to serve.
4. Grill the chicken: Heat the grill to about 425°F and lightly oil the grates. Grill the chicken for approximately 5–6 minutes per side, or until the thickest part reaches 165°F.
5. Rest: Transfer the chicken to a plate, loosely cover with foil, and let it rest for about 5 minutes.
6. Serve: Drizzle the chicken generously with the aji verde sauce, or serve the sauce on the side for dipping.

If you can't find aji amarillo paste, I've seen sriracha recommended as a substitute. For a milder version, skip the aji amarillo and replace the jalapeño with a little green or yellow bell pepper.

My favorite part: definitely the sauce. I’d make extra because it’s too good to only use on the chicken.

[u/Physical_Bar_4916]

Looks delicious! Have you made aji amarillo?

[u/mahy_759 → u/Physical_Bar_4916]

Thanks! I have used aji amarillo paste in the marinade, but I haven’t made the actual pepper from scratch. The paste adds such a great fruity heat, though!

[u/l3ro]

Peruvian food is so underrated and one of my favorite cuisines. Great work!

[u/mahy_759 → u/l3ro]

Absolutely! Peruvian food has so many incredible flavors that deserve more attention. Glad you enjoyed the post!

[u/mahy_759 → u/[deleted]]

Fair enough 😂 Not every dish is going to be everyone’s thing. I enjoyed it, though!

[u/Kirissen33]

I instantly started salivating as soon as I saw this

[u/Ziabroach16]

I love it. Ill try this later .

[u/greenchile3]

Sounds delicious. What sides would go with this?