Marinated chicken thighs with a creamy, spicy green sauce — big Peruvian flavors with minimal effort. Marinate overnight for best results.

Ingredients

Chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 5 cloves garlic, peeled
  • ⅓ cup soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • Black pepper to taste

Green Sauce (Aji Verde):

  • 3 jalapeños, seeded, ribs removed, roughly chopped
  • 1 cup fresh cilantro leaves
  • 2 green onions, chopped (green parts only)
  • 2 cloves garlic, peeled
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
  2. Place chicken in a large ziploc bag, add marinade, and refrigerate for 8 to 24 hours.
  3. For the green sauce, combine all ingredients except olive oil in a blender and process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
  4. Preheat grill to medium-high heat (around 350°F). Remove chicken from marinade and shake off excess. Place on oiled grill grates.
  5. Cook for 5-6 minutes per side with the grill cover closed, until internal temperature reaches 165°F.
  6. Let rest a few minutes, then serve with the green sauce.

Notes

Can also roast at 500°F for about 30 minutes (tent with foil after 15), or air fry at 360°F for 12-15 minutes flipping halfway. Sub Greek yogurt or sour cream for the mayo if you prefer. Use serrano peppers instead of jalapeños for more heat.

Check out the Original Recipe.