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

Description

This Peruvian Chicken is a flavorful dish with tender chicken thighs marinated in a zesty blend of spices and served with a creamy green sauce. Perfect for quick dinners, it’s a mouthwatering option for any home cook looking for easy, homemade meals.

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 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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Instructions

Place chicken in a gallon size resealable bag and set aside.
In a medium mixing bowl, whisk together olive oil, 3 tbsp lime juice, lime zest, aji amarillo, soy sauce, garlic, honey, sweet and smoked paprika, cumin, oregano, coriander, kosher salt, and black pepper.
Pour marinade mixture over chicken in the bag, seal while pressing out excess air, and rub it over the chicken.
Marinate in the fridge for 2 to 12 hours.
While chicken marinates, prepare the aji verde sauce.
In a high-speed blender, combine mayonnaise, sour cream, cilantro, jalapeños, green onions, and 1 1/2 tbsp lime juice. Season with salt to taste.
Blend starting on low speed and increase gradually until the cilantro is finely minced and a sauce forms. Add water or olive oil if necessary for blending.
Preheat a gas grill to medium-high heat (425°F) and lightly brush grill grates with oil.
Grill chicken until the center reaches 165°F, about 5 to 6 minutes per side.
Tent grilled chicken with foil and let rest for 5 minutes. Serve warm, drizzled with aji verde sauce.

Notes

Marinating the chicken longer enhances the flavor.
Add more jalapeños for extra heat in the sauce.
This dish pairs well with rice or grilled vegetables.

Nutrition

Serving Size: 1 piece
Calories: 330
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 27g
Cholesterol: 75mg