Peruvian Chicken Thighs With Aji Verde
  1. In a huge bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper.

  2. Mix well to coat everything evenly.

  3. Cover and marinate at least 3 hours (overnight is best).

  4. Preheat your grill (I used my Big Green Egg) or oven to 375°F.

  5. If grilling, use indirect heat or a deflector plate to prevent burning.

  6. Cook for about 1 hour or until internal temp hits 165°F.

  7. Let rest for 10 minutes.

  8. Blend cilantro, jalapeños, garlic, mayo, sour cream, salt, and pepper until smooth.

  9. Chill in the fridge for at least 30 minutes before serving.

  10. Pile the chicken on a big platter.

  11. Serve with the chilled green sauce on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇵🇪Peruvian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

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