Peruvian Chicken with Aji Verde Sauce

Ingredients:

For the Peruvian Chicken:

  • 5 lbs boneless, skinless chicken thighs
  • 1/3 cup olive oil
  • 1/4 cup fresh lime juice (about 4 limes)
  • 1/4 cup soy sauce
  • 8 garlic cloves, minced
  • 2 tbsp Dijon mustard
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp chili powder or cayenne pepper (optional, for heat)

 

For the Aji Verde (Green Sauce):

  • 1 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup fresh cilantro, tightly packed
  • 2 jalapeños, seeded for less heat
  • 2 garlic cloves
  • 2 tbsp fresh lime juice (about 2 limes)
  • 1 tbsp olive oil
  • 1 tsp white vinegar
  • 1/4 tsp ground cumin
  • 1/4 tsp salt (adjust to taste)

Instructions:

For the Peruvian Chicken:

  1. Prepare the Marinade
    • In a large bowl, whisk together olive oil, lime juice, soy sauce, garlic, Dijon mustard, cumin, smoked paprika, coriander, oregano, salt, pepper, and chili powder (if using).
  2. Marinate the Chicken
    • Place the chicken thighs in a large resealable plastic bag or shallow pan. Pour the marinade over the chicken, ensuring all pieces are well coated.
    • Cover or seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
  3. Cook the Chicken
    • Preheat a grill to medium-high heat, or preheat an oven to 400°F (200°C).
    • Grill Option: Grill the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C).
    • Oven Option: Arrange the chicken thighs on a baking sheet lined with parchment paper. Roast for 20–25 minutes, flipping halfway through, until cooked through and slightly caramelized.
  4. Hold for Serving
    • Transfer cooked chicken to chafing dishes or a warming tray.

 

For the Aji Verde:

  1. Blend Ingredients
    • In a blender or food processor, combine mayonnaise, sour cream, cilantro, jalapeños, garlic, lime juice, olive oil, vinegar, cumin, and salt.
    • Blend until smooth and creamy. Adjust seasoning or lime juice to taste.
  2. Refrigerate
    • Transfer the sauce to a serving bowl or squeeze bottle. Keep refrigerated until ready to serve.