Peruvian-Style Chicken Thighs with Aji Verde Recipe
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.
Recipe by Ahmad Alzahabi· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
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
- 1In 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.
- 2Add the bone‑in chicken thighs to the bowl, ensuring each piece is fully coated with the marinade.
- 3Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, to allow the flavors to penetrate the meat.
- 4Preheat a grill or grill pan to medium‑high heat (about 400°F / 392°F).
- 5Remove the chicken from the marinade, letting excess drip off; discard the used marinade.
- 6Place 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).
- 7While the chicken rests, give the prepared Aji Verde sauce a quick stir.
- 8Transfer the grilled chicken to a serving platter, drizzle or serve the Aji Verde sauce on the side, and garnish with extra cilantro if desired.
- 9Allow the chicken to rest for 5 minutes before serving to retain juiciness.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Efficiently
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, before grilling.
Dry the Chicken Before Grilling
Remove the chicken from the marinade and let excess drip off.
Rest After Cooking
Allow the grilled chicken to rest for 5 minutes before serving to retain juiciness.
Chill the Sauce
Refrigerate the blended Aji Verde sauce for at least 15 minutes before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Peruvian‑Style Chicken Thighs with Aji Verde?
- About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
- How many servings does this Peruvian‑Style Chicken Thighs with Aji Verde recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Peruvian‑Style Chicken Thighs with Aji Verde recipe come from?
- It was shared by Ahmad Alzahabi on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.