Peruvian Chicken Thighs With Aji Verde

Ingredients

Peruvian Chicken Thighs With Aji Verde

Prep Time: 20 minutes

Cook Time: 1 hour

Marinate Time: At least 3 hours (overnight best)

Chill Time: 30 minutes

Yields: 6 to 8 servings

Ingredients:

For the Chicken:

– 4–5 lbs bone-in chicken thighs

– 3 tbsp aji amarillo sauce

– 3 tbsp aji panca paste

– Zest of 1 lemon

– Juice of 1 lemon

– 2 tsp paprika

– 2 tsp cumin

– 1 tsp dried oregano

– 5 cloves garlic, minced

– Salt & pepper to taste

For the Aji Verde (Green Sauce):

– 2 cups fresh cilantro (packed)

– 2–3 jalapeños, seeded for less heat

– 3 cloves garlic

– ½ cup mayonnaise

– ¼ cup sour cream

– Salt & pepper to taste

Directions

1. In a large bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper. Mix well to coat everything evenly. Cover and marinate at least 3 hours (overnight is best).

2. Preheat your grill or oven to 375°F. If grilling, use indirect heat or a deflector plate to prevent burning. Cook for about 1 hour or until internal temperature reaches 165°F. Let rest for 10 minutes.

3. Blend cilantro, jalapeños, garlic, mayonnaise, sour cream, salt, and pepper until smooth. Chill in the fridge for at least 30 minutes before serving.

4. Pile the chicken on a large platter. Serve with the chilled green sauce on the side.