Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp neutral oil
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ají amarillo paste (or 1 tbsp minced roasted hot green chili)
- 1 tbsp lime juice
- 1 cup mayonnaise
- 1/2 cup fresh cilantro leaves
- 2 green bell peppers (roasted & peeled)
- 2 tbsp lime juice
- 1/2 cup pickled red onions (optional)
- 1/4 cup chopped fresh cilantro
- 1 tbsp salt
Instructions
- In a bowl, whisk together garlic, soy sauce, oil, cumin, paprika, ají amarillo paste, and lime juice. Add chicken thighs and marinate for 20 minutes (or up to 2 hours).
- Meanwhile, blend roasted bell peppers, mayonnaise, cilantro, lime juice, and salt for the aji verde sauce. Chill until serving.
- Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side, until internal temp reaches 165°F (74°C).
- Let rest 5 minutes, then slice or serve whole.
- Serve with rice, sweet potato fries, pickled onions, and generous drizzle of aji verde.
Notes
- For extra heat, add a pinch of cayenne to the marinade or extra ají paste to the sauce.
- Aji verde keeps well refrigerated for up to 5 days — make ahead!
- No ají amarillo? Use 1 tsp crushed red pepper flakes + 1/2 tsp smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 thigh + 1/4 cup rice + sauce
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
