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Peruvian Chicken with Green Sauce (Aji Verde)

Peruvian Chicken with Green Sauce (Aji Verde) Made Easy

This Peruvian Chicken with Green Sauce (Aji Verde) is a delightful dish that transforms weeknight dinners with bold flavors and easy preparation.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 9 hours
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, skinless chicken thighs
  • 4 cloves Garlic Fresh is preferred
  • 1/4 cup Soy Sauce Gluten-free tamari can be substituted
  • 1/4 cup Lime Juice Lemon juice works as an alternative
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with avocado oil
  • 1 teaspoon Cumin Essential for authenticity
  • 1 teaspoon Paprika Smoked paprika enhances flavor
  • 1 teaspoon Dried Oregano Fresh oregano can be used but in larger quantities
  • 1/2 teaspoon Black Pepper Fresh-cracked is best
For the Green Sauce (Aji Verde)
  • 2 medium Jalapeños Serrano peppers are a spicier substitute
  • 1 cup Fresh Cilantro Leaves Fresh parsley is a sensible alternative
  • 2 medium Green Onions Regular onion may alter texture
  • 1/2 cup Mayonnaise Vegan mayo can be used for dairy-free option
  • 1/2 cup Greek Yogurt Sour cream is another alternative
  • 1 teaspoon Salt Kosher salt ensures even seasoning
  • 1/4 teaspoon Additional Black Pepper Add to taste

Equipment

  • Blender
  • Grill
  • Ziplock Bag
  • roasting pan
  • Digital Thermometer

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. After cooking, check chicken with a digital thermometer to ensure it has reached 165°F. Let it rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. The green sauce can last in the fridge for 2-3 days and is perfect for serving with the chicken.

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