Peruvian Chicken with Green Sauce (Aji Verde)
Peruvian Chicken with Aji Verde Sauce is made with a bright and well seasoned, marinated chicken that's cooked on a hot grill achieving richly charred grill marks. To finish it's covered with a vibrant and creamy, cilantro based green sauce. It's likely to be one of the tastiest chicken recipes you try this year!
Servings: 10 to 12
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*
- 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 typical 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 to 2 jalapeños,** seeds and ribs removed
- 2 green onions, ends trimmed, remaining chopped 3 portions
- 1 1/2 Tbsp fresh lime juice
- Kosher salt, to taste
Instructions
- For the chicken and marinade: Place chicken in a gallon size resealable bag. Set aside.
- In a medium non-reactive mixing bowl whisk together olive oil, 3 Tbsp lime juice, the lime zest, aji amarillo paste, soy sauce, garlic, honey, paprika, smoked paprika, cumin, oregano, coriander, kosher salt and black pepper.
- Place chicken thighs in a gallon size resealable bag. Pour marinade mixture over chicken then seal bag while pressing out excess air. Rub marinade over chicken.
- Transfer to fridge to marinate for 2 to 12 hours.
- While chicken marinates make the aji verde sauce and keep in the fridge (bring to room temp to serve).
- For the aji verde sauce: To a high speed blender add mayonnaise, sour cream, cilantro, jalapeños, green onions, 1 1/2 Tbsp lime juice and season with salt to taste.
- Cover and blend mixture starting on low speed and gradually increasing to moderately high speed. Blend until cilantro is very finely minced and a sauce is formed. If needed you can add 1 to 2 Tbsp water or olive oil to thin sauce to blend better (my Vitamix blends it without adding any so just depending on your brand and model you may not need any).
- To cook the chicken: Preheat a gas grill over medium-high heat to 425 degrees. Brush clean grill grates lightly with oil then place chicken on grill and grill until center of thickest portions register 165 °F, about 5 to 6 minutes per side.
- Plate chicken, tent with foil and rest 5 minutes. Serve warm with aji verde sauce generously drizzled over each portion.
Notes
- *This is a moderately spicy paste made from bright yellow-orange aji amarillo or rocoto peppers, fat and other seasonings. I use Tari brand. You can substitute this if you don't have it and don't want to purchase online or at specialty stores. Replace with 1 Tbsp sriracha.
- **If you want a mild sauce replace jalapeno with 1/4 of a green or yellow bell pepper.
- Nutrition estimate based on one piece of chicken, half of the marinade soaking into chicken and no excess aji verde left.
- This marinade also works well for a whole chicken just omit the honey so the chicken doesn't over-brown.
- Use a 5 lb. whole chicken.
- Separate the skin from the chicken on the breast side and pour about 1/4 cup marinade under that skin.
- Place chicken in a large resealable bag, then pour remaining marinade over chicken and add about 1/3 cup to the cavity of the chicken.
- Let marinade 12 to 24 hours in the fridge.
- Roast on a rack in a roasting pan or a wire rack over a baking sheet at 400°F for about 1 hour 15 minutes+ until thickest portion of breast and thigh register 165°F degrees on an instant read food thermometer.
- You can also roast the boneless skinless chicken thighs in the oven at 450°F on a greased baking sheet until cooked through about 15 to 20 minutes.