Peruvian Chicken

Get ready to experience a culinary delight with Peruvian Chicken that’s not just about flavor but is also deeply satisfying. Picture juicy, marinated chicken thighs kissed with vibrant spices, grilled to perfection, and served with a zesty green sauce known as aji verde. This dish is a symphony of tastes and textures, where every bite takes you on a mouthwatering journey through Peru’s rich culinary landscape. For those special gatherings or even a cozy weeknight dinner, this chicken dish has a fantastic ability to impress while being surprisingly simple to whip up.

Thank you for reading this post, don't forget to subscribe!

I first stumbled upon Peruvian Chicken during a friend’s birthday celebration where the host prepared this dish. The rich, smoky flavors and the invigorating kick from the aji verde sauced spread a contagious energy around the table. Not only was it a hit with our group, but the fun of sharing recipes later solidified my appreciation for the simplicity and deliciousness of this meal. With just a handful of ingredients and straightforward instructions, it’s a fantastic addition to anyone’s cooking repertoire. Let’s dive into this delightful recipe!

Why You’ll Love This Recipe

• Simple & Quick: Your dinner can be ready in under an hour (prep and cook included).
• Irresistible Flavor: Juicy chicken thighs marinated in a spicy, tangy blend, complemented by a creamy, herbaceous sauce.
• Eye-Catching Appeal: The bright green aji verde adds a pop of color that’s sure to impress your guests.
• Flexible Serving: Perfect for family dinners, gatherings, or even meal prep for the week!
• Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets by substituting soy sauce and skipping the cotija cheese.

Ingredients You’ll Need

• 10 to 12 boneless skinless chicken thighs (about 3 to 3 1/2 lbs): The star of the show, chicken thighs stay moist and flavorful during grilling. If you prefer, boneless skinless chicken breasts can work, but they’ll be less juicy.
• 1/4 cup extra virgin olive oil: This adds richness to the marinade while also helping tenderize the meat. For a different flavor, you can use avocado oil.
• 3 tbsp fresh lime juice: The acidity brightens the dish and helps tenderize the chicken.
• 1 tsp lime zest: For an extra burst of lime flavor. Always use fresh limes for the best results.
• 2 tbsp aji amarillo: A key Peruvian pepper that infuses the chicken with unique heat. If unavailable, you could substitute with a chili paste or sriracha, though it will slightly change the flavor profile.
• 2 tbsp soy sauce or tamari: This adds depth and umami flavor to the chicken. Tamari is a great gluten-free option.
• 1 1/2 tbsp minced garlic: Garlic provides aromatic flavor that enhances the dish. Freshly minced garlic is preferred over pre-minced for the best punch.
• 2 tsp honey: A touch of sweetness balances the spices and contributes to a beautiful caramelization when grilling.
• 2 tsp sweet paprika: It adds sweet and smoky tones to the marinade.
• 2 tsp smoked paprika: This gives the chicken a delightful smoky flavor that pairs beautifully with the grill.
• 1 tbsp ground cumin: A grounding spice that adds warmth and earthiness.
• 1 1/2 tsp dried oregano: Mexican or Mediterranean oregano works here, adding herby notes to the dish.
• 1 tsp ground coriander: Offers a citrusy undertone that brightens the chicken.
• 1 tsp kosher salt (or to taste): Essential for bringing out all the flavors.
• 1/2 tsp ground black pepper: Adds a gentle warmth and heightens the taste.
• 1/2 cup mayonnaise: A creamy base for the aji verde sauce, providing richness that balances the flavors.
• 1/3 cup sour cream or plain Greek yogurt: This adds tanginess to the sauce; either option works well based on your preference.
• 2 cups (60g) cilantro: Fresh cilantro is essential for the aji verde’s vibrant flavor. If you’re not a fan, parsley can be used in its place.
• 1/3 cup crumbled cotija cheese (optional): This adds a lovely creamy texture, but feel free to omit for a dairy-free sauce.
• 1 to 2 jalapeños (seeds and ribs removed): Provides the desired heat level while keeping the sauce bright.
• 2 green onions: Chopped for the aji verde, these add a mild onion flavor.
• 1 1/2 tbsp fresh lime juice: Brightens up the aji verde sauce, keeping it fresh and zesty.
• Kosher salt, to taste: Perfect for seasoning the sauce.

How to Make Peruvian Chicken

1. Prepare the Marinade: In a medium non-reactive mixing bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lime juice, 1 tsp lime zest, 2 tbsp aji amarillo, 2 tbsp soy sauce, 1 1/2 tbsp minced garlic, 2 tsp honey, 2 tsp sweet paprika, 2 tsp smoked paprika, 1 tbsp ground cumin, 1 1/2 tsp dried oregano, 1 tsp ground coriander, 1 tsp kosher salt, and 1/2 tsp ground black pepper until well combined.

2. Marinate the Chicken: Place the chicken thighs into a gallon-sized resealable bag. Pour the marinade over the chicken, seal the bag while pressing out excess air, and then rub the marinade over all the chicken pieces. Refrigerate for a minimum of 2 hours or up to 12 hours to let the flavors infuse.

3. Make the Aji Verde Sauce: In a high-speed blender, combine 1/2 cup mayonnaise, 1/3 cup sour cream or plain Greek yogurt, 2 cups of cilantro, 1/3 cup crumbled cotija cheese (if using), 1 to 2 jalapeños, 2 chopped green onions, and 1 1/2 tbsp fresh lime juice. Season the mixture with kosher salt to taste. Blend starting on low speed and gradually increase to a moderately high speed until the sauce is smooth and the cilantro is finely minced. If needed, blend in 1 to 2 tbsp water or olive oil to reach desired consistency.

4. Cook the Chicken: Preheat your gas grill to medium-high heat, about 425°F. Brush the grates lightly with oil to prevent sticking. Grill the marinated chicken thighs for about 5 to 6 minutes per side or until the internal temperature reaches 165°F. The chicken should have beautiful grill marks and be cooked through.

5. Rest & Serve: Once cooked, transfer the chicken to a plate and tent with foil, allowing it to rest for 5 minutes. Serve warm, generously drizzling the aji verde sauce over each portion.

Storing & Reheating

To store leftovers, let the Peruvian Chicken cool to room temperature, then place it in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in a freezer-safe bag or container for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat in the microwave or on the stovetop until warmed through. Note that while the chicken will still be delicious, the texture might be slightly different after freezing. To refresh, consider serving it over a fresh salad or with a new batch of aji verde.

Chef’s Helpful Tips

• Avoid over-marinating the chicken, as it can become too salty; stick to the recommended time.
• Ensure your grill is hot enough before adding the chicken to get those beautiful char marks.
• Let the chicken rest after grilling; this allows juices to redistribute and keeps the meat juicy.
• Feel free to adjust the heat level of the aji verde by adding more or fewer jalapeños.
• For a delicious twist, try adding avocado to the aji verde for a creamier sauce!

The benefits of making Peruvian Chicken at home are numerous; it’s full of flavor, easy to prepare, and can be a real crowd-pleaser at your dinner table. Don’t hesitate to experiment with the spices or try different sides to go along with it. Pair it with rice, salad, or even tortillas for a delightful meal. Enjoy this recipe and feel the love pour in with every bite!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes! While chicken thighs are recommended for their moisture and flavor, you can certainly use boneless skinless chicken breasts. Just keep an eye on the grilling time, as they may cook faster. The best method is to cook until they reach an internal temperature of 165°F.

How spicy is aji amarillo?

Aji amarillo is moderately spicy and offers vibrant flavor without overwhelming heat. However, if you’re sensitive to spice, you can start with half the amount and adjust according to your taste preference.

Can I make the aji verde sauce a day in advance?

Absolutely! Aji verde tastes even better the next day as the flavors meld and develop. Store it in an airtight container in the fridge, and simply bring it to room temperature before serving.

What sides pair well with Peruvian Chicken?

Peruvian Chicken pairs wonderfully with a range of sides! Consider serving it with fragrant cilantro lime rice, roasted vegetables, or a fresh garden salad. For a heartier option, you might also enjoy it with a side of mashed potatoes or quinoa.

Print