Name: Peruvian Grilled Chicken with Creamy Green Sauce (Aji Verde)
Prep time: 15 min
Cook time: 35 min
Total time: 8 h 50 min
Cuisine: Peruvian
Ingredients: 2 pounds boneless, skinless chicken thighs; 5 cloves garlic, peeled; 1/3 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon extra virgin olive oil; 2 teaspoons ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Black pepper, to taste; 3 jalapeños, seeded and ribs removed, roughly chopped; 1 cup fresh cilantro leaves; 2 green onions, green parts only, chopped; 2 cloves garlic, peeled; 1/2 cup mayonnaise; 1/4 cup Greek yogurt; 1 tablespoon lime juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons extra virgin olive oil

This Peruvian grilled chicken, known as Pollo a la Brasa, is marinated in a flavorful blend of garlic, soy sauce, lime juice, and spices, then grilled to perfection. It’s served with a vibrant, creamy green sauce (Aji Verde) made from jalapeños, cilantro, and lime juice, offering a tangy and spicy complement to the savory chicken. Peruvian Grilled Chicken with Creamy Green Sauce (Aji Verde)

Why You’ll Love This Recipe

I find this dish to be a delightful fusion of bold flavors and simplicity. The marinade infuses the chicken with a deep, smoky taste, while the Aji Verde adds a refreshing, spicy kick. It’s versatile enough for a weeknight dinner yet impressive for entertaining guests. Plus, most of the preparation can be done ahead of time, making it a convenient option for busy schedules.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 pounds boneless, skinless chicken thighs
5 cloves garlic, peeled
1/3 cup soy sauce
2 tablespoons lime juice
1 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Black pepper, to taste

For the Creamy Green Sauce (Aji Verde):

3 jalapeños, seeded and ribs removed, roughly chopped
1 cup fresh cilantro leaves
2 green onions, green parts only, chopped
2 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil

Directions

1. Prepare the Marinade:

I start by pureeing the garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.

2. Marinate the Chicken:

I place the chicken thighs in a large ziplock bag and pour the marinade over them, ensuring they’re well coated. Then, I refrigerate the bag and let the chicken marinate for 8 to 24 hours.

3. Make the Green Sauce:

In a blender, I combine the jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper. I blend until smooth, then slowly drizzle in the olive oil with the motor running until fully combined. I transfer the sauce to a bowl and refrigerate it until ready to serve.

4. Cook the Chicken:

Grilling Option:

I preheat the grill to medium-high heat (around 350°F). After removing the chicken from the marinade and shaking off any excess, I place it on the grill grates. I cook the chicken for 5-6 minutes with the grill cover closed, then flip it and cook for an additional 5-6 minutes, ensuring the internal temperature reaches 165°F.

Oven Option:

I preheat the oven to 500°F and place the chicken pieces in a 13×9 inch roasting pan, adding 1 cup of water to the pan. I bake the chicken uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked and browned.

Air Fryer Option:

I preheat the air fryer to 360°F. I place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

Servings and Timing

This recipe yields 4 servings.

Prep Time: 15 minutes
Marinating Time: 8 hours
Cook Time: 35 minutes
Total Time: 8 hours 50 minutes

Variations

I sometimes like to experiment with this recipe:

Spicier Sauce: I substitute serrano peppers for jalapeños in the green sauce for an extra kick.
Different Cuts: I use bone-in chicken thighs or drumsticks for a juicier result.
Herb Substitution: If I’m not a fan of cilantro, I replace it with parsley in the green sauce.
Dairy-Free: I omit the mayonnaise and Greek yogurt, using avocado for creaminess instead.

Storage/Reheating

Storage:

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. The green sauce can be refrigerated separately for up to 5 days.

Reheating:

To reheat the chicken, I place it in a preheated oven at 350°F for about 10 minutes or until warmed through. I avoid microwaving to maintain the texture. I stir the green sauce before serving, as it may separate slightly during storage.

FAQs

How long should I marinate the chicken?

I recommend marinating the chicken for at least 8 hours to allow the flavors to penetrate deeply. However, if I’m short on time, even 1 hour can impart some flavor.

Can I make the green sauce ahead of time?

Absolutely! I often prepare the green sauce a day in advance. It allows the flavors to meld together, and it’s one less task to do when cooking the chicken.

What can I serve with this dish?

I like to serve this chicken with sides like rice, roasted vegetables, or a simple salad. The green sauce also pairs well with grilled meats, sandwiches, or as a dip for vegetables.

Can I use chicken breasts instead of thighs?

Yes, I can substitute chicken breasts for thighs. However, I keep in mind that breasts can dry out more easily, so I monitor the cooking time closely to prevent overcooking.

Is there a substitute for mayonnaise in the green sauce?

If I prefer to avoid mayonnaise, I use additional Greek yogurt or substitute with sour cream or Mexican crema for a similar creamy texture.

Conclusion

Peruvian Grilled Chicken with Creamy Green Sauce is a flavorful and versatile dish that brings the vibrant tastes of Peru to my kitchen. The combination of the smoky, marinated chicken and the zesty Aji Verde creates a meal that’s both satisfying and exciting. Whether I’m cooking for my family or entertaining guests, this recipe is always a hit.

Peruvian Grilled Chicken with Creamy Green Sauce (Aji Verde)