Peruvian Grilled Chicken with Creamy Green Sauce
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.
- 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
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 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
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
Instructions
- 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.
- 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.
- 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.
- 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).
- 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
