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Peruvian‑Style Chicken Thighs with Aji Verde

Juicy bone‑in chicken thighs are marinated in a savory blend of soy sauce, lime juice, and Aji Amarillo paste, then grilled to perfection. They are served with a bright, creamy Aji Verde sauce made from cilantro, jalapeño, garlic, sour cream, and mayonnaise, delivering a balanced heat and tang that pairs beautifully with rice or a simple salad.

Maker: Ahmad Alzahabi

From: Instagram(view original)

Peruvian‑Style Chicken Thighs with Aji Verde

Prep Time

15 min

Cook Time

35 min

Servings

Tags

DinnerPeruvianChickenSpicyMain Course

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Recipe details are AI-assisted from Ahmad Alzahabi. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

50 min estimated total time for 8 servings.

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DinnerPeruvianChickenSpicy

Ingredients

  • 4 lb chicken thighs
  • 1/2 cup soy sauce
  • 1 lime
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 2 tsp oregano
  • 2 tsp chili powder
  • 1 tbsp paprika

Aji Verde Sauce

  • 1 bundle cilantro
  • 0.5 jalapeno
  • 2 clove garlic
  • 1 tbsp Aji Amarillo paste
  • 1 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 lemon
  • to taste salt
  • to taste black pepper

Instructions

  1. 1
    In a large bowl, whisk together soy sauce, lime juice, Aji Amarillo paste, olive oil, minced garlic, cumin, oregano, chili powder, paprika, black pepper, and salt.
  2. 2
    Add the bone‑in chicken thighs to the bowl, ensuring each piece is fully coated with the marinade.
  3. 3
    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate the meat.
  4. 4
    Preheat a grill or grill pan to medium‑high heat (about 400°F / 392°F).
  5. 5
    Remove the chicken from the marinade, letting excess drip off; discard the used marinade.
  6. 6
    Place the thighs skin‑side down on the hot grill and cook for 6‑8 minutes, then flip and cook another 6‑8 minutes, or until the internal temperature reaches 165°F (165°F).
  7. 7
    While the chicken rests, give the prepared Aji Verde sauce a quick stir.
  8. 8
    Transfer the grilled chicken to a serving platter, drizzle or serve the Aji Verde sauce on the side, and garnish with extra cilantro if desired.
  9. 9
    Allow the chicken to rest for 5 minutes before serving to retain juiciness.