Ingredients
Equipment
Method
Step-by-Step Instructions
- In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper. Blend until smooth to create a marinade. Place chicken thighs into a large Ziploc bag, pour the marinade over them, and seal tightly. Refrigerate for 8 to 24 hours.
- While the chicken marinates, prepare the creamy Aji Verde sauce. In a blender, blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper until smooth. Slowly drizzle in olive oil, blending until fully incorporated. Transfer the sauce to a bowl, cover, and refrigerate until ready to serve.
- Preheat your grill to medium-high heat (around 350°F). Remove marinated chicken from the fridge and shake off excess marinade. Grill the chicken thighs for 5-6 minutes on each side until they reach 165°F, indicated by a golden-brown crust.
- If you choose to roast, place the marinated chicken in a roasting pan with 1 cup of water. Roast uncovered in the preheated oven for 30 minutes, then tent with foil and continue cooking for an additional 15 minutes.
- Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes. Serve alongside the creamy green sauce for dipping.
Nutrition
Notes
Store any leftover Peruvian chicken with green sauce in airtight containers, separating chicken and sauce for up to 3 days.