Peruvian Chicken with Aji Verde (Green Sauce)

This Peruvian Chicken with Aji Verde features juicy grilled chicken thighs marinated in garlic, lime, soy sauce, cumin, paprika, oregano, and aji amarillo paste. Top it with a creamy Peruvian green sauce (Aji Verde) made with cilantro, jalapeños, lime, Greek yogurt, and mayonnaise. The most classic Peruvian way to serve this is over white rice with sliced avocado, grilled corn, fresh cilantro, and lime wedges. Perfect for weeknight dinners or summer grilling.

📝 Ingredients

• 2 1/2 pounds boneless skinless chicken thighs
• 6 cloves garlic (minced or pressed)
• 1/4 cup soy sauce (low sodium preferred)
• 1 medium lime ((zest and juice))
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon aji amarillo paste (or spicy chile paste of your choice)
• 1 tablespoon ground cumin
• 1 tablespoon smoked or sweet paprika
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon Kosher salt
• 1 cup fresh cilantro leaves (packed)
• 3 stalks green onions (green parts only, chopped into large chunks)
• 1 tablespoon aji amarillo paste (or spicy chile paste of your choice)
• 3 small jalapenos (or green chiles like green serranos, deseeded (or 1 whole jalapeno))
• 2 cloves garlic (whole)
• 1 medium lime ((zest and juice))
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper ( to taste)
• 1/2 cup mayo
• 1/2 cup Greek yogurt
• Rice
• Sliced avocado
• Grilled corn
• Fresh cilantro (roughly chopped)
• Lime wedges

👨‍🍳 Instructions

1. 1--- MARINATE THE CHICKEN ---
2. 2In a large bowl, whisk together the garlic, soy sauce, lime zest & juice, olive oil, honey, aji amarillo paste, cumin, paprika, oregano, salt, and black pepper until fully combined. Add the chicken and coat with the marinade thoroughly.
3. 3Either cover the bowl with plastic wrap or transfer the chicken to a ziploc bag if you like. Marinate in the fridge for at least 8 hours, but for the best flavor, marinate overnight. Remove the chicken from the fridge at least 30 minutes before cooking to bring it to room temperature.
4. 4--- AJI VERDE SAUCE ---
5. 5In a blender, combine cilantro, green onion, aji amarillo paste, jalapeños, garlic, lime juice, lime zest, honey, cumin, salt, and pepper (do not add the mayo or Greek yogurt). Blend to your desired consistency; slightly chunky or smooth. Add 1-2 tablespoons of water if needed to help smooth out the mixture. Add only enough to keep the mixture pasty.
6. 6Transfer the mixture to a bowl and whisk in mayonnaise and Greek yogurt until fully incorporated. It may feel runny or watery at this point, but it will thicken and firm up as it sits.
7. 7Cover and chill in the refrigerator until ready to serve.
8. 8--- COOK THE CHICKEN ---
9. 9Heat a grill pan or grill over medium-high heat and lightly oil the pan or grates.
10. 10Remove the chicken from the marinade, removing as much garlic bits as you can and letting the excess drip off. Sear, about 4-6 minutes per side, or until cooked through to an internal temperature of 165 degrees, and nicely charred. Work in batches if needed.
11. 11Let the chicken rest for around 5-10 minutes after cooking, covered.
12. 12Serve alongside warm rice, sliced avocados, grilled corn, fresh cilantro, and lime wedges. Drizzle or spoon the aji verde sauce over the chicken for a classic Peruvian flavor.