Experience a flavour explosion with this delectable, easy-to-make Peruvian-Style Chicken with Green Sauce (Aji Verde). Perfect for a weeknight dinner or for serving a crowd at your next cookout.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
For The Chicken:
3poundsboneless,skinless chicken thighs
2tablespoonsred wine vinegaror use any white vinegar
1lime, juiced (1-2 tablespoons)
4clovesgarlic,preferably grated, or very finely minced
2tablespoonssoy sauce
2tablespoonsextra virgin olive oil
1tablespoonground cumin
1tablespoonpaprika
1/2teaspoonKosher salt
1teaspoonfreshly ground black pepper
For The Green Sauce:
3medium-sized jalapeños,ribs and seeds removed, roughly chopped (or don't remove membranes for spicier sauce)
1cuppacked cilantro leaves with tender stems
2small cloves garlic,peeled and roughly chopped
2tablespoonslime juice,plus lime wedges for serving
1/4teaspoonsalt
1/2cupmayonnaise
1tablespoonAji Amarillo paste(optional)
1tablespoonHuacatay paste(optional)
2Tablespoonsextra virgin olive oil
Instructions
Preheat grill to medium-high heat. Pat chicken dry with paper towels.
In a large bowl, whisk the vinegar, grated garlic, soy sauce, oil, cumin, paprika, salt and black pepper. Add the chicken and toss well to thoroughly coat. Set aside to marinade while you wait for the grill to heat up and prepare the green sauce. Alternatively, add the chicken and marinade to a large ziplock bag and refrigerate for up to 24 hours.
In a blender or small food processor, add the jalapeños, cilantro, garlic, lime juice, salt, mayonnaise, aji amarillo paste (if using), and Huacatay paste (if using). Blend until smooth. With the motor running on low, slowly drizzle in the olive oil and blend just until combined.
Oil the grill grates. Place the chicken thighs on the grill grates and close the lid. Cook, undisturbed, for 5-6 minutes. Using tongs, flip the chicken thighs and cook for an additional 5-6 minutes or until starting to char. Lower the grill heat to low and continue flipping the chicken until internal temperature reaches a notch above 165ºF, about 5-6 more minutes. Tip: Particularly if my chicken thighs are quite large and thick, I like to keep them on a lower heat towards the end until they are closer to 175ºF. I find this is when they become the most tender, without losing any moisture.
Transfer to a large platter and let rest for 10 minutes before serving. Serve with green sauce on the side and lime wedges, if desired.
Notes
Watch for flare ups. If at any time the chicken seems to be flaring or cooking too quickly, move it to a cooler side of the grill.
Don't blend the sauce for too long. You want a smooth sauce but don't over-blend it or the heat form the blades could cause the sauce to split.
Adjust the heat to taste. It almost goes without saying, but if you like heat, don't remove the ribs or seeds from the jalapeños. Likewise, if you are worried the sauce will be too spicy, start with just 1 jalapeño and add one or two more to taste.
Too Spicy? If your sauce ended up too spicy, add a bit more mayo, sour cream or yogurt.
The sauce will keep well in the refrigerator, in an airtight container, for up to 6 days.
Store any leftover chicken in the refrigerator in an airtight container. It will keep well for up to 4 days. Reheat it in the oven or stovetop until heated through.