Amidst the aroma of spices and the tantalizing sizzle of chicken on the grill, I never fathomed how a simple Peruvian Chicken with Creamy Green Sauce (Aji Verde) could elevate my weeknight dinners. This dish is a revelation, combining an easy marinade with bold flavors that instantly transport you to culinary adventures abroad. With just a few hours of marinating, you’ll create juicy, succulent chicken that comes alive with every bite, complemented by the zesty, creamy green sauce that ties the whole meal together. Not only is this recipe quick to prepare and perfect for entertaining, but it also allows for prep ahead of time, so you can focus on enjoying the moments at the table. Ready to bring a taste of Peru into your kitchen? Let’s dive into creating this flavorful masterpiece!
Why is Aji Verde So Special?
Simplicity at its finest: The marinade requires minimal effort but delivers rich, authentic flavors that will amaze your taste buds.
Versatile options: This Peruvian Chicken can be paired with rice, quinoa, or a fresh salad, making it suitable for any occasion.
Flavor explosion: The combination of spices and a creamy green sauce elevates this dish, bringing an international flair right to your dining table.
Make-ahead convenience: You can prep the chicken and sauce in advance, freeing you up to savor your time with family and friends.
Healthful indulgence: Each bite is packed with protein and healthy fats, ensuring you enjoy every moment without guilt.
Trust me, once you try this Peruvian Chicken with Green Sauce (Aji Verde), you’ll be hooked on its irresistible taste and ease of preparation!
Peruvian Chicken with Green Sauce Ingredients
For the Chicken Marinade
- Chicken Thighs – Boneless, skinless for juiciness; breasts or legs can be substituted.
- Garlic – Provides bold aroma and flavor; fresh is preferred for the best results.
- Soy Sauce – Adds umami and saltiness; gluten-free tamari can be used as a substitute.
- Lime Juice – Contributes acidity and freshness; lemon juice works as an alternative.
- Extra Virgin Olive Oil – Adds richness to marinades and sauces; can be replaced with avocado oil.
- Cumin – Infuses earthy warmth; essential for authenticity with no substitutes recommended.
- Paprika – Adds smokiness and vibrant color; smoked paprika enhances flavor even further.
- Dried Oregano – Offers herbal notes; fresh oregano can be used but in larger quantities.
- Black Pepper – Enhances overall flavor; fresh-cracked is best for intensity.
For the Green Sauce (Aji Verde)
- Jalapeños – Adds heat and flavor; serrano peppers are a spicier substitute.
- Fresh Cilantro Leaves – Key herb for the sauce; fresh parsley is a sensible alternative if desired.
- Green Onions – Provide a mild onion flavor in the sauce; regular onion could alter the texture.
- Mayonnaise – Delivers creaminess in the green sauce; vegan mayo can be used for a dairy-free option.
- Greek Yogurt – Contributes tang and creaminess; sour cream is another alternative.
- Salt – Essential for flavor enhancement; kosher salt ensures even seasoning.
- Additional Black Pepper – For seasoning and taste balance, add to personal preference.
Experience the flavorful journey of making Peruvian Chicken with Green Sauce (Aji Verde) that will make weeknight dinners feel like exotic adventures!
Step‑by‑Step Instructions for Peruvian Chicken with Green Sauce (Aji Verde)
Step 1: Prepare Marinade
In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until the mixture is smooth and fragrant, about 30 seconds. This flavorful marinade will infuse the chicken with delicious Peruvian essence, setting the stage for a truly remarkable dish.
Step 2: Marinate Chicken
Place the boneless, skinless chicken thighs into a large ziplock bag and pour the marinade over them. Seal the bag tightly, ensuring all chicken pieces are well-coated. Refrigerate for at least 8 hours, or overnight for optimal flavor infusion. This step allows the spices to penetrate, ensuring every bite is juicy and packed with flavor.
Step 3: Make Green Sauce
While the chicken marinates, prepare the creamy green sauce (aji verde). In a clean blender, combine chopped jalapeños, fresh cilantro leaves, green onions, and a clove of garlic. Blend until finely chopped, and then slowly drizzle in olive oil until the sauce is smooth and creamy. Chill the sauce in the refrigerator until ready to serve for heightened flavors.
Step 4: Grill Chicken
Preheat your grill to medium-high, aiming for a temperature of about 350°F. Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken thighs for 5-6 minutes on each side, or until they reach an internal temperature of 165°F. Look for a golden-brown char and sizzle—this signals that the chicken is ready to delight your taste buds.
Step 5: Oven Cooking Method (if preferred)
If grilling isn’t an option, you can also cook the chicken in the oven. Preheat your oven to 500°F. Place the marinated chicken in a roasting pan, adding about 1 cup of water to keep the chicken moist. Cook uncovered for 30 minutes, then cover with foil and bake for an additional 15 minutes to ensure tenderness throughout.
Step 6: Check Chicken
Using a digital thermometer, ensure that the chicken has reached a safe internal temperature of 165°F before removing it from the grill or oven. Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring each bite remains juicy and flavorful, perfect for pairing with your vibrant green sauce.
Make Ahead Options
These Peruvian Chicken with Creamy Green Sauce (Aji Verde) are perfect for busy weeknights and meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance, allowing for maximum flavor infusion. Simply combine the marinade and chicken in a ziplock bag and refrigerate it. The creamy green sauce can also be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. To ensure the sauce maintains its vibrant color and freshness, keep it covered and add a splash of lime juice just before serving. When you’re ready to enjoy this flavorful dish, grill or bake the chicken as directed, and drizzle with the green sauce for a delicious and hassle-free meal!
Expert Tips for Perfect Peruvian Chicken
• Marinating Time: Allow the chicken to marinate for at least 8 hours for optimal flavor infusion—don’t rush this essential step!
• Grilling Technique: For even cooking, close the grill lid while cooking. This helps maintain heat and prevent dryness in the chicken.
• Check Temperature: Use a digital thermometer to ensure the chicken reaches an internal temperature of 165°F for safe and juicy results.
• Customize Heat Level: Adjust the amount of jalapeños in the green sauce to tailor the heat to your liking—start small if you’re unsure!
• Experiment with Herbs: Don’t hesitate to mix herbs in the green sauce; fresh mint can add a refreshing twist to this Peruvian Chicken with Green Sauce (Aji Verde).
• Storage Tips: Leftovers can last in an airtight container for up to 3 days, making this a great meal for meal prep!
Peruvian Chicken with Green Sauce Variations
Feel free to explore these twists on the classic Peruvian Chicken with Green Sauce (Aji Verde) to make it your own!
- Dairy-Free Option: Replace mayonnaise and Greek yogurt with a vegan mayo or avocado for creaminess without dairy.
- Spicy Alternative: Swap jalapeños for serrano peppers to crank up the heat if you’re craving a fiery kick!
- Different Proteins: Try marinating tofu in the same mixture for a scrumptious vegetarian alternative, or substitute with pork or fish.
- Fresh Herb Variations: Experiment with different herbs like fresh mint or basil in the green sauce for unique and delightful flavor shifts that elevate your dish.
- Smoky Twist: Use smoked paprika instead of regular for an added depth of flavor that brings a barbecue essence to the chicken.
- Grain-Free Option: Serve the chicken with cauliflower rice or roasted vegetables for a low-carb twist, making it a perfect healthy option!
- Citrus Infusion: Add a splash of orange juice to the marinade for an additional layer of brightness and sweetness, balancing the spices beautifully.
- Flavor Fusions: Incorporate spices from other cuisines, such as a dash of curry powder or ginger in the marinade, for an interesting and international flair.
If you want more creative ideas for accompanying dishes, check out my recipe for Cheesy Dynamite Chicken Buns or balance out your meal with vibrant sides like Greek Chicken Gyros. Happy cooking!
What to Serve with Peruvian Chicken with Creamy Green Sauce?
Create a delightful dining experience that enhances the vibrant flavors of your chicken dish.
- Fluffy Rice: A perfect base for soaking up the creamy green sauce, rice turns this dish into a comforting meal.
- Quinoa Salad: The nutty flavors of quinoa pair beautifully with the zesty chicken, adding texture and a healthy touch.
- Grilled Veggies: Pairing grilled bell peppers and zucchini adds a smoky element, complementing the spices in the chicken.
- Fresh Garden Salad: Crisp greens and tomatoes refresh the palate between bites, balancing the richness of the chicken and sauce.
- Sweet Potatoes: Roasted or mashed, their natural sweetness enhances the savory depth of your Peruvian chicken dish.
- Chardonnay: This white wine’s crisp acidity and light body elevate the flavors of both the chicken and the creamy sauce.
- Churros: For dessert, these sweet, fried pastries provide a delightful contrast to the savory meal, perfect for a satisfying finish.
- Lime Sorbet: Refreshing and tangy, it acts as a palate cleanser, leaving your guests wanting more flavors to explore!
Storage Tips for Peruvian Chicken with Green Sauce
Fridge: Store leftovers in an airtight container for up to 3 days. The marinade keeps the chicken juicy, while the creamy green sauce can be refrigerated separately.
Freezer: To freeze, place marinated chicken in a freezer-safe bag or container, removing excess air. It can be frozen for up to 3 months. Thaw in the fridge overnight before cooking.
Reheating: Heat the chicken gently in the oven or skillet until it reaches an internal temperature of 165°F. Serve with the green sauce for a delicious and easy meal.
Green Sauce Storage: You can prepare the Peruvian chicken green sauce ahead of time. It can last in the fridge for 2-3 days and is perfect as a dip or drizzle.
Peruvian Chicken with Creamy Green Sauce (Aji Verde) Recipe FAQs
What is the best way to select ripe jalapeños for the green sauce?
Absolutely! When choosing jalapeños, look for peppers that are firm and have smooth skin. They should be bright green without any dark spots or wrinkles, indicating freshness. The heat level can vary between peppers, so if you prefer milder flavors, select smaller ones or those that feel less firm.
How long can I store leftovers of the Peruvian Chicken in the fridge?
Very! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to refrigerate the chicken and the creamy green sauce separately to maintain their flavors and textures. Reheat gently before serving to enjoy it at its best.
Can I freeze the marinated chicken, and if so, how?
Of course! To freeze the marinated chicken, place the thighs and marinade in a freezer-safe bag or container, removing as much air as possible. This will help prevent freezer burn and maintain flavor. The marinated chicken can be frozen for up to 3 months. When you’re ready to cook, just thaw it overnight in the fridge before grilling or baking.
What can I do if my chicken comes out dry?
Don’t worry; it happens to the best of us! If your chicken dries out, it’s often due to overcooking. Always use a digital thermometer to check for an internal temperature of 165°F. If you find your chicken is already dry, you can slice it and serve it with the green sauce drizzled on top to help add moisture and flavor. Remember, closing the grill lid while cooking helps maintain heat and moisture.
Is this recipe suitable for individuals with soy allergies?
Definitely! You can substitute soy sauce with coconut aminos or a homemade mixture of vinegar and seasoning to add flavor without the soy. Additionally, using tamari as a gluten-free option can work well. Always check labels for any hidden allergens for your dietary needs.
How can I make this dish dairy-free?
The green sauce can easily be made dairy-free by using a vegan mayonnaise instead of regular mayo and opting for a dairy-free yogurt or simply omitting the yogurt. You can also add more herbs to enhance flavor if you’re looking to create a creamy texture without dairy.
Peruvian Chicken with Green Sauce (Aji Verde) Made Easy
Ingredients
Equipment
Method
- In a blender, combine fresh garlic, soy sauce, lime juice, extra virgin olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth and fragrant, about 30 seconds.
- Place the boneless, skinless chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 8 hours, or overnight.
- In a clean blender, combine chopped jalapeños, fresh cilantro leaves, green onions, and a clove of garlic. Blend until finely chopped, then slowly drizzle in olive oil until smooth and creamy.
- Preheat your grill to medium-high at about 350°F. Remove the chicken from the marinade, grill for 5-6 minutes per side, or until internal temperature reaches 165°F.
- Alternatively, preheat oven to 500°F. Place marinated chicken in a roasting pan with 1 cup of water, cook uncovered for 30 minutes, then cover and bake for an additional 15 minutes.
- After cooking, check chicken with a digital thermometer to ensure it has reached 165°F. Let it rest for a few minutes before serving.
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