Description
Peruvian Grilled Chicken with Aji Verde Sauce is a bold and juicy dish featuring bone-in chicken thighs marinated in smoky spices, citrus, and garlic. Grilled to perfection and served with a vibrant cilantro-jalapeño green sauce, this recipe delivers irresistible charred flavor and creamy heat—ideal for summer grilling or a flavorful weeknight dinner.
Ingredients
For the Chicken Marinade:
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4 bone-in, skin-on chicken thighs
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2 tablespoons olive oil
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1 tablespoon soy sauce
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1 tablespoon white vinegar
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Juice of 1 lime
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3 cloves garlic, minced
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 teaspoon dried oregano
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Salt and pepper, to taste
For the Aji Verde (Green Sauce):
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1 cup fresh cilantro, tightly packed
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1/2 cup mayonnaise
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1/4 cup sour cream or Greek yogurt
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1 jalapeño pepper (seeds removed for less heat)
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2 cloves garlic
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1 tablespoon lime juice
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1 tablespoon olive oil
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Salt, to taste
Instructions
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In a bowl, whisk together olive oil, soy sauce, vinegar, lime juice, garlic, cumin, paprika, oregano, salt, and pepper.
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Add chicken thighs and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
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Preheat grill to medium-high heat. Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C) and the skin is golden and slightly charred.
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While chicken cooks, blend all Aji Verde sauce ingredients in a food processor until smooth and creamy. Taste and adjust seasoning.
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Let the chicken rest for 5 minutes, then drizzle generously with Aji Verde. Garnish with fresh cilantro and lime wedges if desired.
Notes
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For more heat, keep the jalapeño seeds or add a second pepper to the sauce.
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Serve with rice, roasted potatoes, or a fresh salad for a complete meal.
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Aji Verde sauce keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Marinate Time: 2 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Peruvian, Latin-Inspired
