Peruvian Chicken with Aji Verde
Time to give boring chicken some Latin American flair! These Peruvian style chicken thighs are juicy, tender, and packed with flavor, with a bright Aji Verde sauce to round the dish out.
Ingredients
- 2 lbs bone-in or boneless chicken thighs skinless
- 5-6 cloves garlic
- ½ cup soy sauce
- 2 tbsp olive oil
- 3 tbsp lime juice
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- black pepper to taste
- ½ tsp red pepper flakes or Calabrian chili paste optional
- Aji Verde Sauce (see below) for serving
Instructions
- Place the soy sauce, lime juice, garlic, cumin, paprika, oregano, and heavy pinch of black pepper in a blender. If a bit of heat is desired, add in rich pepper or chili paste here as well. Blend until the garlic is minced, then drizzle in the olive oil. Continue blending until combined.5-6 cloves garlic, ½ cup soy sauce, 2 tbsp olive oil, 3 tbsp lime juice, 2 tsp ground cumin, 1½ tsp smoked paprika, 1 tsp dried oregano, black pepper, ½ tsp red pepper flakes or Calabrian chili paste
- Placed the chicken thighs in a plastic or glass bowl, or gallon ziplock bag, and pour the marinade over top. Toss to coat, then cover or seal and place in the refrigerator for at least 8 hours, up to one day.2 lbs bone-in or boneless chicken thighs
- Pull the chicken out of the fridge when ready to cook, and preheat the oven or grill to 375°.
- If baking, shake any excess marinade off of the thighs and place them in a shallow baking dish. Bake, uncovered, for 30-35 minutes or until the internal temperature reaches 165°. (May take a bit longer if using bone-in)
- If grilling, grill on each side for 5-6 minutes or until the internal temperature reaches 165°.
- While the chicken cooks, blend all of your ingredients for the Aji Verde sauceAji Verde Sauce
- Once the chicken is ready, serve over white rice and drizzle with the aji verde sauce, serving more on the side for dipping