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 cilantro; 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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A golden-brown chicken thigh sizzling on the grill, its tantalizing aroma perfuming the backyard, is enough to make anyone weak at the knees. The first bite reveals a burst of flavors—smoky paprika, zesty lime, and a hint of warmth from the aji amarillo—making it hard to believe this is homemade. This Peruvian Chicken is not just another recipe; it’s a taste journey that transports you straight to the vibrant streets of Peru.

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This dish is designed for making weeknight dinners special without breaking the bank or taking all day. With only 25 minutes of prep and 35 minutes of cooking, it’s simple enough for any home cook. Whether you’re planning a cozy family dinner or a festive gathering, this dish shines with its bold flavors and stunning presentation. Don’t miss the chance to impress everyone at your table—try this recipe for yourself!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peruvian Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peruvian Chicken

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, perfect for busy nights.
Irresistible Flavor: The marinade lends a melodic blend of spices making every bite an experience.
Eye-Catching Appeal: The vibrant colors on your plate will wow your guests and family alike.
Flexible Serving: Great for a summer barbecue or a cozy winter meal, suitable for enjoying any time of year.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets with simple substitutions.

Ingredients You’ll Need

10 to 12 boneless skinless chicken thighs: The base of this recipe; they’re juicy and flavorful. Feel free to substitute with chicken breasts, though thighs are recommended for their moisture.
1/4 cup extra virgin olive oil: Adds richness to the marinade while allowing the spices to blend beautifully.
3 tbsp fresh lime juice: This brightens the flavors and tenderizes the chicken. You can swap it with lemon juice if you’re in a pinch.
1 tsp lime zest: Enhances the lime flavor; zest from organic limes is preferred for best flavor.
2 tbsp aji amarillo: A Peruvian yellow chili paste that adds unique heat and depth. If unavailable, you could use another mild chili paste.
2 tbsp soy sauce or tamari: Brings savoriness; tamari is a gluten-free alternative.
1 1/2 tbsp minced garlic: Essential for that pungent kick. Fresh garlic is recommended for the best flavor.
2 tsp honey: Balances the flavors; maple syrup can be a good substitute for a vegan option.
2 tsp sweet paprika: Offers warmth and sweetness; regular or smoked paprika both work.
2 tsp smoked paprika: Enhances the dish with a rich, smoky flavor.
1 tbsp ground cumin: Provides earthy notes; this spice is a must for authentic flavor.
1 1/2 tsp dried oregano: Either Mexican or Mediterranean oregano works well here.
1 tsp ground coriander: Adds an aromatic brightness that complements the other spices.
1 tsp kosher salt (or to taste): Essential for enhancing overall flavor; adjust based on preference.
1/2 tsp ground black pepper: Introduces depth.
1/2 cup mayonnaise: Creations the creamy base for the aji verde sauce. Vegan mayo can replace it for a lighter version.
1/3 cup sour cream or plain Greek yogurt: Adds tanginess and creaminess; you can use dairy-free yogurt to make it vegan.
2 cups cilantro: The freshness of cilantro is refreshing and vibrant in flavor. If you’re not a fan, feel free to use parsley for a milder taste.
1 to 2 jalapeños, seeds and ribs removed: For extra heat without overpowering. Adjust based on your heat tolerance.
2 green onions: Add freshness and color; be sure to chop some of them finely for the sauce.
1 1/2 tbsp fresh lime juice: Brightens the sauce further.
Kosher salt, to taste: Season to your preference.

How to Make Peruvian Chicken

Prepare the Marinade: In a medium non-reactive mixing bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 2 tablespoons aji amarillo, 2 tablespoons soy sauce, 1 1/2 tablespoons minced garlic, 2 teaspoons honey, 2 teaspoons sweet paprika, 2 teaspoons smoked paprika, 1 tablespoon ground cumin, 1 1/2 teaspoons dried oregano, 1 teaspoon ground coriander, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until smooth.
Marinate the Chicken: Place the trimmed chicken thighs in a gallon-size resealable bag. Pour the marinade mixture over the chicken, seal the bag, and rub the marinade into the chicken. Refrigerate for at least 2 hours, or ideally 12 hours for maximum flavor.
Prepare the Aji Verde Sauce: In a high-speed blender, combine 1/2 cup mayonnaise, 1/3 cup sour cream, 2 cups cilantro, 1 to 2 jalapeños, the chopped green parts of the green onions, and 1 1/2 tablespoons fresh lime juice. Blend until smooth. Adjust the sauce’s consistency with 1 to 2 tablespoons of water or olive oil as needed, then taste and add salt.
Cook the Chicken: Preheat your gas grill to medium-high heat (about 425°F). Lightly brush the grill grates with oil. Place the marinated chicken thighs on the grill and cook for about 5 to 6 minutes per side, until the internal temperature reaches 165°F.
Rest and Serve: Transfer the grilled chicken to a serving plate, tent with foil, and let it rest for 5 minutes before serving. Drizzle the prepared aji verde sauce generously over each portion before serving.

Storing & Reheating

Leftover Peruvian Chicken can be stored at room temperature for up to 2 hours. Transfer to an airtight container and refrigerate for up to 3 days. For longer storage, place in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge overnight, and reheat in the microwave or a skillet over medium heat until warm. Note that freezing may change the texture slightly, but reheating with a splash of water can help refresh the chicken’s moisture.

Chef’s Helpful Tips

Avoid overcooking the chicken to keep it juicy; use a meat thermometer for precision.
Marinate overnight if possible for deeper flavor infusion.
If you like it spicier, leave some jalapeño seeds in the sauce or add more aji amarillo.
Keep the grill at a consistent temperature for even cooking; don’t flip too often.
For an easier cleanup, line your grill with aluminum foil before placing the chicken.

When you savor this Peruvian Chicken, know that you’re diving into a melange of flavors that resonate with warmth and festivity. The zesty aji verde sauce enhances each bite, making it a dish that promises to leave an impression. There’s room for creativity, so feel free to experiment with the spices or serve it with your favorite sides. Bon appétit!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, though they can dry out more easily. Be sure to monitor their cooking time closely to keep them juicy.

How spicy is the aji verde sauce?

The aji verde sauce has a gentle kick from the jalapeños and aji amarillo, but you can adjust the heat to your liking. If you’re sensitive to spice, start with less jalapeño and taste as you go.

Can I prepare the marinade ahead of time?

Yes! You can prepare the marinade a day or two in advance, making weeknight cooking even easier. Just store it in an airtight container in the fridge until you’re ready to use it.

What are good sides to serve with this dish?

This chicken pairs beautifully with rice, quinoa, or roasted vegetables. A fresh salad with a light vinaigrette also complements the bold flavors perfectly.

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