Description
A flavorful Peruvian chicken dish featuring marinated chicken thighs seared to perfection and served with a creamy, herby, and slightly spicy Aji Verde sauce.
Ingredients
- 4 cloves garlic, minced
- 1/4 cup soy sauce (or gluten-free tamari)
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 cup fresh cilantro, loosely packed
- 2 jalapeños, seeded (adjust to taste)
- 2 scallions, chopped
- 2 cloves garlic
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine garlic, soy sauce, olive oil, lime juice, cumin, paprika, oregano, salt, and pepper.
- Add chicken thighs and coat thoroughly in the marinade. Cover and refrigerate for 12–24 hours.
- In a blender, combine mayonnaise, sour cream, lemon juice, cilantro, jalapeños, scallions, garlic, salt, and pepper. Blend until smooth to make the Aji Verde sauce. Refrigerate until ready to serve.
- Heat a skillet over medium-high heat. Pan-sear the marinated chicken for about 3 minutes per side, or until cooked through and internal temperature reaches 165°F.
- Serve hot chicken with Aji Verde drizzled on top or on the side.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can grill the chicken instead of pan-searing for a smoky flavor.
- Adjust the spice level of the sauce by adding more or fewer jalapeños.
- Store chicken and sauce separately in airtight containers for up to 3–4 days.
- Reheat chicken gently in a skillet to maintain juiciness; warm sauce separately.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
