Name: Peruvian Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 10 to 12 boneless skinless chicken thighs trimmed of excess fat (about 3 to 3 1/2 lbs); 1/4 cup extra virgin olive oil; 3 tbsp fresh lime juice; 1 tsp lime zest; 2 tbsp aji amarillo*; 2 tbsp soy sauce or tamari; 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 (mexican or typical mediterranean oregano); 1 tsp ground coriander; 1 tsp kosher salt or to taste; 1/2 tsp ground black pepper; 1/2 cup mayonnaise; 1/3 cup sour cream or plain greek yogurt; 2 cups (60g) cilantro; 1/3 cup crumbled cotija cheese (optional); 1 to 2 jalapeños, seeds and ribs removed; 2 green onions, ends trimmed, remaining chopped 3 portions; 1 1/2 tbsp fresh lime juice; kosher salt, to taste

Ingredients

Scale

10 to 12 boneless skinless chicken thighs trimmed of excess fat (about 3 to 3 1/2 lbs)
1/4 cup extra virgin olive oil
3 tbsp fresh lime juice
1 tsp lime zest
2 tbsp aji amarillo*
2 tbsp soy sauce or tamari
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 (mexican or typical mediterranean oregano)
1 tsp ground coriander
1 tsp kosher salt or to taste
1/2 tsp ground black pepper
1/2 cup mayonnaise
1/3 cup sour cream or plain greek yogurt
2 cups (60g) cilantro
1/3 cup crumbled cotija cheese (optional)
1 to 2 jalapeños, seeds and ribs removed
2 green onions, ends trimmed, remaining chopped 3 portions
1 1/2 tbsp fresh lime juice
kosher salt, to taste

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Instructions

Place the chicken in a gallon-size resealable bag and set aside.
In a bowl, whisk together olive oil, lime juice, lime zest, aji amarillo, soy sauce, garlic, honey, sweet and smoked paprika, cumin, oregano, coriander, salt, and pepper.
Pour the marinade over the chicken in the bag, seal it, and rub the marinade into the chicken.
Refrigerate the chicken to marinate for 2 to 12 hours.
Prepare the aji verde sauce while the chicken marinates, keeping it in the fridge until needed.
In a blender, combine mayonnaise, sour cream, cilantro, cotija cheese, jalapeños, green onions, lime juice, and salt to taste.
Blend until smooth, adding water or oil if necessary to achieve the desired consistency.
Preheat the grill to medium-high heat at 425°F and oil the grates lightly.
Grill the chicken for about 5-6 minutes on each side, or until cooked to an internal temperature of 165°F.
Allow the chicken to rest for 5 minutes before serving with the aji verde sauce.

Notes

Marinate the chicken overnight for deeper flavor.
Adjust the spiciness of the aji verde by adding more or fewer jalapeños.
Cotija cheese can be omitted for a lighter sauce.

Author: Sarah
Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Dishes
Method: Grilling
Cuisine: Peruvian

Nutrition

Serving Size: 1 thigh with sauce
Calories: 380
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 100mg