Peruvian Grilled Chicken with Creamy Green Sauce

Why You’ll Love This Recipe

Peruvian Grilled Chicken with Creamy Green Sauce (Aji Verde) brings the bold, smoky flavors of traditional Pollo a la Brasa to your home kitchen. This dish features marinated chicken thighs grilled to perfection, paired with a vibrant, herbaceous green sauce that adds a zesty kick. It's a crowd-pleasing meal that's both easy to prepare and packed with authentic Peruvian flavors.

Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken thighs

• 5 cloves garlic, peeled

• ⅓ cup soy sauce

• 2 tablespoons lime juice

• 1 tablespoon extra virgin olive oil

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• Black pepper, to taste

For the Green Sauce (Aji Verde):

• 3 jalapeños, seeded and roughly chopped

• 1 cup fresh cilantro leaves

• 2 green onions (green parts only), chopped

• 2 cloves garlic, peeled

• ½ cup mayonnaise

• ¼ cup Greek yogurt

• 1 tablespoon lime juice

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons extra virgin olive oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Marinade: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.

2. Marinate the Chicken: Place the chicken thighs in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal and refrigerate for at least 8 hours, preferably up to 24 hours.

3. Make the Green Sauce: In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil until fully combined. Transfer to a bowl and refrigerate until ready to serve.

4. Grill the Chicken: Preheat your grill to medium-high heat (around 350°F or 175°C). Remove chicken from marinade and shake off any excess. Place on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).

5. Serve: Allow the chicken to rest for a few minutes after cooking. Serve warm, drizzled with the creamy green sauce or with the sauce on the side for dipping.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Marinating Time: 8 to 24 hours

• Total Time: 8 hours 50 minutes

Variations

• Spice Level: Adjust the number of jalapeños in the green sauce to control the heat. Removing seeds and ribs will reduce spiciness.

• Herb Substitutes: If you're sensitive to cilantro, substitute with parsley in the green sauce.

• Mayonnaise Alternative: For a lighter version, use Greek yogurt in place of mayonnaise in the green sauce.

• Different Cuts of Chicken: This recipe works well with other cuts like chicken breasts, drumsticks, or even a whole spatchcocked chicken.

Storage/Reheating

• Storage: Store leftover chicken and green sauce separately in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. The green sauce can be served cold or at room temperature.

FAQs

How long should I marinate the chicken?

Marinate the chicken for at least 8 hours, but up to 24 hours for the best flavor.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may require a shorter cooking time.

Is the green sauce very spicy?

The spice level depends on the number of jalapeños used and whether seeds and ribs are included. Adjust to your preference.

Can I make the green sauce ahead of time?

Yes, the green sauce can be prepared a day in advance and stored in the refrigerator.

Can I cook the chicken in the oven?

Yes, preheat the oven to 500°F (260°C), place the marinated chicken on a baking sheet, and roast for 30 minutes. Then, tent with foil and cook for an additional 15 minutes until the internal temperature reaches 165°F (74°C).

Can I use a different type of yogurt?

Yes, plain yogurt can be used in place of Greek yogurt, though it may alter the sauce's consistency.

Is the green sauce suitable for vegetarians?

Yes, the green sauce is vegetarian-friendly.

Can I freeze the green sauce?

Yes, the green sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

What should I serve with this dish?

This dish pairs well with sides like grilled vegetables, rice, or a fresh salad.

Can I adjust the flavor of the green sauce?

Yes, adjust the lime juice, salt, and pepper to taste to customize the flavor of the green sauce.

Conclusion

Peruvian Grilled Chicken with Creamy Green Sauce is a flavorful and versatile dish that brings the vibrant tastes of Peru to your table. With its easy preparation and bold flavors, it's perfect for both weeknight dinners and special occasions. The creamy green sauce adds a refreshing contrast to the smoky chicken, making each bite a delightful experience. Whether you're a seasoned cook or a beginner, this recipe is sure

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Peruvian Grilled Chicken with Creamy Green Sauce (Aji Verde) features marinated chicken thighs grilled to smoky perfection and paired with a vibrant, herbaceous green sauce that adds a zesty kick. It's an authentic, crowd-pleasing meal that's easy to prepare.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 8 hours 50 minutes (including marinating time)
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: Peruvian
• Diet: Halal

Ingredients

2 pounds boneless, skinless chicken thighs

5 cloves garlic, peeled

⅓ cup soy sauce

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon paprika

½ teaspoon dried oregano

Black pepper, to taste

3 jalapeños, seeded and roughly chopped

1 cup fresh cilantro leaves

2 green onions (green parts only), chopped

2 cloves garlic, peeled

½ cup mayonnaise

¼ cup Greek yogurt

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons extra virgin olive oil

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Instructions

1. Prepare the Marinade: In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth.
2. Marinate the Chicken: Place the chicken thighs in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal and refrigerate for at least 8 hours, preferably up to 24 hours.
3. Make the Green Sauce: In a blender, combine jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and black pepper. Blend until smooth. With the motor running, slowly drizzle in olive oil until fully combined. Transfer to a bowl and refrigerate until ready to serve.
4. Grill the Chicken: Preheat your grill to medium-high heat (around 350°F or 175°C). Remove chicken from marinade and shake off any excess. Place on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Serve: Allow the chicken to rest for a few minutes after cooking. Serve warm, drizzled with the creamy green sauce or with the sauce on the side for dipping.

Notes

• Adjust the number of jalapeños to control the spice level of the green sauce.
• Substitute parsley for cilantro if sensitive to cilantro's flavor.
• Use all Greek yogurt instead of mayonnaise for a lighter sauce.
• Other chicken cuts like breasts or drumsticks can be used, but cooking times may vary.
• Store leftover chicken and sauce separately in airtight containers refrigerated up to 3 days.
• Reheat chicken in a 350°F oven for 10-15 minutes; serve sauce cold or at room temperature.

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 400 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg