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Grilled, seasoned Peruvian chicken thighs on a black platter, garnished with lime wedges, jalapeño slices, and fresh herbs. A bowl of green creamy sauce with a spoon sits beside the chicken.
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Peruvian Chicken with Aji Verde (Green Sauce)

This Peruvian Chicken with Aji Verde features juicy grilled chicken thighs marinated in garlic, lime, soy sauce, cumin, paprika, oregano, and aji amarillo paste. Top it with a creamy Peruvian green sauce (Aji Verde) made with cilantro, jalapeños, lime, Greek yogurt, and mayonnaise. The most classic Peruvian way to serve this is over white rice with sliced avocado, grilled corn, fresh cilantro, and lime wedges. Perfect for weeknight dinners or summer grilling.
Course Main Course
Cuisine Peruvian
Keyword Peruvian chicken, Peruvian Chicken with Aji Verde
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 703kcal
Author Julia

Ingredients

CHICKEN MARINADE

  • 2 ½ pounds boneless skinless chicken thighs
  • 6 cloves garlic minced or pressed
  • ¼ cup soy sauce low sodium preferred
  • 1 medium lime (zest and juice)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon aji amarillo paste or spicy chile paste of your choice
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked or sweet paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon Kosher salt

FOR THE GREEN SAUCE

  • 1 cup fresh cilantro leaves packed
  • 3 stalks green onions green parts only, chopped into large chunks
  • 1 tablespoon aji amarillo paste or spicy chile paste of your choice
  • 3 small jalapenos or green chiles like green serranos, deseeded (or 1 whole jalapeno)
  • 2 cloves garlic whole
  • 1 medium lime (zest and juice)
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • ½ cup mayo
  • ½ cup Greek yogurt

RECOMMENDED SERVING SUGGESTIONS

  • Rice
  • Sliced avocado
  • Grilled corn
  • Fresh cilantro roughly chopped
  • Lime wedges
US Customary - Metric

Instructions

MARINATE THE CHICKEN

  • In a large bowl, whisk together the garlic, soy sauce, lime zest & juice, olive oil, honey, aji amarillo paste, cumin, paprika, oregano, salt, and black pepper until fully combined. Add the chicken and coat with the marinade thoroughly.
  • Either cover the bowl with plastic wrap or transfer the chicken to a ziploc bag if you like. Marinate in the fridge for at least 8 hours, but for the best flavor, marinate overnight. Remove the chicken from the fridge at least 30 minutes before cooking to bring it to room temperature.

AJI VERDE SAUCE

  • In a blender, combine cilantro, green onion, aji amarillo paste, jalapeños, garlic, lime juice, lime zest, honey, cumin, salt, and pepper (do not add the mayo or Greek yogurt). Blend to your desired consistency; slightly chunky or smooth. Add 1-2 tablespoons of water if needed to help smooth out the mixture. Add only enough to keep the mixture pasty.
  • Transfer the mixture to a bowl and whisk in mayonnaise and Greek yogurt until fully incorporated. It may feel runny or watery at this point, but it will thicken and firm up as it sits.
  • Cover and chill in the refrigerator until ready to serve.

COOK THE CHICKEN

  • Heat a grill pan or grill over medium-high heat and lightly oil the pan or grates.
  • Remove the chicken from the marinade, removing as much garlic bits as you can and letting the excess drip off. Sear, about 4-6 minutes per side, or until cooked through to an internal temperature of 165 degrees, and nicely charred. Work in batches if needed.
  • Let the chicken rest for around 5-10 minutes after cooking, covered.
  • Serve alongside warm rice, sliced avocados, grilled corn, fresh cilantro, and lime wedges. Drizzle or spoon the aji verde sauce over the chicken for a classic Peruvian flavor.

Notes

  • Marinade: Though you can technically marinate this chicken for 8 hours, we highly recommend marinating the chicken overnight for the best flavor.
  • Bringing the chicken to room temperature ensures it is cooked evenly.
  • Don’t overcrowd your pan or grill. Make sure to work in batches if needed.
  • Let the chicken rest after cooking! This locks in the juices for a perfect bite.
  • Aji amarillo paste can be very spicy. You are welcome to adjust the amounts to your preference or omit the paste altogether.
  • The calorie count DOES NOT include the recommended serving suggestions, such as rice, corn, avocado, etc.
  • I provide helpful step-by-step photos BELOW this recipe card.

Storage Instructions

  • Fridge: Store cooled cooked chicken in an airtight container for up to 3-4 days in your refrigerator. Store the aji verde sauce separately. This can last up to 5 days.
  • Freezer: The cooled cooked chicken can be stored in an airtight container for up to 2-3 months in your freezer. We recommend wrapping the individual pieces of chicken in plastic wrap or aluminum foil first, then transferring to a freezer-safe bag to prevent freezer burn. We don’t recommend freezing the sauce, but instead, making it fresh when you’re ready to eat the chicken again.
  • To reheat: Thaw the chicken overnight in the fridge. Reheat the chicken in the microwave or in a pan until it reaches your desired temperature. If needed, add a splash of water to your plate or pan to help keep the chicken hydrated.

Supplies

  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • Ziploc bag
  • Grill pan or grill
  • Blender whisk

Nutrition

Calories: 703kcal | Carbohydrates: 23g | Protein: 61g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 283mg | Sodium: 1845mg | Potassium: 994mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1520IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 6mg