Peruvian Grilled Chicken Green Sauce (Printable Version)
Smoky marinated chicken thighs paired with tangy, creamy aji verde for a bold, flavorful Peruvian-inspired meal.
# What You'll Need:
→ For the Chicken
01 -
900 grams boneless, skinless chicken thighs
02 -
5 cloves garlic, peeled
03 -
80 milliliters soy sauce
04 -
30 milliliters freshly squeezed lime juice
05 -
15 milliliters extra virgin olive oil
06 -
2 teaspoons ground cumin
→ For the Green Sauce
07 -
3 jalapeños, seeded and roughly chopped
08 -
25 grams fresh cilantro leaves
09 -
2 green onions, green parts only, chopped
10 -
2 cloves garlic, peeled
11 -
120 milliliters mayonnaise
12 -
60 grams Greek yogurt
13 -
15 milliliters freshly squeezed lime juice
14 -
0.5 teaspoon salt
15 -
0.25 teaspoon ground black pepper
16 -
30 milliliters extra virgin olive oil
# Steps to Follow:
01 -
In a blender, combine garlic, soy sauce, lime juice, olive oil, cumin, and a small pinch of black pepper; blend until smooth to create the marinade for the chicken.
02 -
Place chicken thighs in a bowl or resealable plastic bag. Pour marinade over the chicken, ensuring all pieces are coated evenly. Cover and refrigerate for a minimum of 8 hours and up to 24 hours.
03 -
In a clean blender, combine jalapeños, cilantro leaves, green onions, garlic cloves, mayonnaise, Greek yogurt, lime juice, salt, black pepper, and olive oil. Blend until completely smooth and creamy. Transfer to a bowl, cover, and refrigerate until ready to serve.
04 -
Preheat grill to medium-high heat. Remove marinated chicken from refrigerator and let stand at room temperature for 15 minutes. Grill thighs for 6–8 minutes per side, or until fully cooked with an internal temperature of 74°C.
05 -
Allow grilled chicken to rest for 5 minutes. Arrange on a serving platter and accompany with creamy green sauce, either as a dip or drizzled over the top.
06 -
Preheat oven to 260°C. Arrange marinated chicken in a roasting pan with 240 milliliters water. Roast uncovered for 30 minutes, then tent with foil and roast an additional 15 minutes, or until cooked through.
07 -
Preheat air fryer to 182°C. Cook chicken thighs for 12–15 minutes, turning halfway through, until fully cooked and golden.
# Additional Notes:
01 -
Serve with sides such as cilantro-lime rice, grilled vegetables, or a crisp wedge salad for a balanced meal.
02 -
The marinade and green sauce can be adjusted to preference—swap jalapeños for serrano peppers for more heat, or substitute parsley for cilantro if needed.
03 -
Resting the chicken after grilling helps retain its juices, ensuring maximum tenderness.
04 -
Aji verde’s creamy texture complements the smokiness of the chicken, adding brightness to every bite.