Peruvian Chicken Thighs with Ají Verde Green Sauce
If you’ve been stuck in a boring chicken dinner rut, this recipe for Peruvian Chicken Thighs with Green Sauce (Ají Verde) is about to fix that. Juicy, marinated chicken thighs get roasted until the edges turn golden and caramelized, then get smothered in a creamy, garlicky, jalapeño-spiked green sauce that you’ll want to put on absolutely everything else in your fridge too!
Peruvian flavors often make an appearance in my kitchen, and this chicken is one of those classic Peruvian-inspired recipes I actually make all the time, not just for company. There’s something about the combination of soy sauce, cumin, and smoked paprika in the marinade that makes it taste so much more layered than a typical roast chicken, and the green ají sauce is the kind of thing I always end up making extra of!
If you love the combination of soy sauce and Latin spices here, you’ll probably also enjoy my pork lomo saltado, which leans on that same Peruvian-Asian fusion flavor profile!
Why You’ll Love These Peruvian Chicken Thighs with Green Ají Sauce
- The marinade does all the heavy lifting. Soy sauce, lime, vinegar, garlic, and smoked paprika work together to tenderize the chicken and pack in flavor.
- Chicken thighs stay juicy. Boneless, skinless thighs are naturally more forgiving than chicken breasts, so you get tender, flavorful meat even if you roast them a few minutes longer than planned.
- The green sauce is endlessly versatile. Once you make a batch of ají verde, you’ll find yourself spooning it onto rice, roasted vegetables, sandwiches, and pretty much anything else that needs a bright, spicy kick.
- It’s mostly hands-off. Once the chicken is marinating and the sauce is blended, the oven does the rest of the work while you get everything else ready.
- It reheats well. This is one of those meals that tastes just as good the next day, which makes it a great option for meal prep or planned leftovers.
Ingredient Notes
For the chicken:
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts and hold up well to high roasting heat, which is why they’re the best choice here.
- Olive oil: Helps the marinade coat the chicken evenly and encourages browning in the oven.
- Garlic: Fresh minced garlic is essential for that deep, savory flavor.
- Soy sauce: Adds saltiness and umami, and is a signature ingredient in a lot of Peruvian-style marinades thanks to the country’s strong Chinese culinary influence.
- Lime juice: Brightens the marinade and helps tenderize the chicken.
- Red wine vinegar: Adds tang and acidity that balances the richness of the oil and the saltiness of the soy sauce.
- Smoked paprika: Gives the chicken a subtle smokiness and a beautiful reddish color.
- Ground cumin: A warm, earthy spice that’s a staple in both Peruvian and Ecuadorian cooking.
- Dried oregano: Adds an herby note that rounds out the marinade.
- Salt and black pepper: Essential for seasoning the chicken properly all the way through.
For the green sauce (Aji verde):
- Fresh cilantro leaves: Gives the sauce its signature green color and herby flavor.
- Jalapeño: Adds spice and brightness. Deseed it first if you want a milder sauce.
- Parmesan: A finely grated hard cheese that adds a salty, savory depth to the sauce.
- Garlic: Adds pungency and rounds out the flavor of the sauce.
- Mayonnaise: Gives the sauce its rich, creamy texture and body.
- Greek yogurt: Lightens the sauce slightly and adds a pleasant tang.
- Lime juice: Adds acidity that balances the richness of the mayo.
- Olive oil: Helps the sauce blend smoothly and adds a touch of richness.
- Salt: Add to taste.
Variations & Substitutions
- Swap the protein: Chicken breasts can be used instead of thighs, but keep an eye on them since they cook faster and can dry out more easily than thighs.
- Make the sauce lighter: Replace the mayonnaise with additional Greek yogurt, or use all sour cream for a tangier, lighter version of the green sauce.
- Adjust the heat: Leave the seeds in for a spicier sauce. For a milder version, remove the seeds and veins or use half a jalapeño or a milder pepper.
- Grill instead of roast: If the weather cooperates, these Peruvian chicken thighs grill beautifully over medium-high heat, giving you an extra layer of char.
Tips for Success
- Marinate for at least an hour, but overnight is even better. The longer the chicken sits in the marinade, the more the flavors penetrate the meat, so plan ahead if you can and let it rest in the fridge overnight.
- Don’t overcrowd the baking sheet. Leaving space between the chicken thighs allows hot air to circulate and helps the edges brown properly instead of steaming.
- Watch closely if you broil at the end. Broiling for those last few minutes adds beautiful color and char, but it can go from perfectly browned to burnt in seconds, so stay near the oven!
- Taste and adjust the green sauce before serving. Depending on the size of your jalapeño and the sharpness of your Parmesan, you may want to add a touch more lime juice or salt to get the balance just right.
Serving Suggestions
Peruvian chicken thighs should be served hot out of the oven with the Ají Verde green sauce spooned generously over the top, plain white rice on the side, and a few lime wedges for squeezing. You can also serve it with a side of South American style potato salad (aka Ensalada Rusa). If you want to lean further into the Peruvian flavors, swap the plain rice for a batch of arroz chaufa. A pile of cebollas encurtidas on the side also adds a tangy crunch!
How to Store Peruvian Roasted Chicken
Store leftover Peruvian style chicken in an airtight container in the refrigerator for up to 4 days, and keep the green sauce in a separate sealed container in the fridge for up to a week.
To reheat the chicken, warm it in a covered skillet over medium-low heat or in a 350°F oven until heated through, since microwaving can sometimes dry out the edges.
Frequently Asked Questions
What is the green sauce at Peruvian restaurants?
That’s ají verde, a creamy, spicy green sauce made with cilantro, jalapeño or aji amarillo peppers, garlic, and a mayo or yogurt base. It’s the classic partner for pollo a la brasa (Peruvian rotisserie chicken) and gets drizzled on everything from fries to rice!
Can I air fry the chicken?
Yes, air fry the marinated thighs at 400°F for about 18-20 minutes, flipping halfway through, until they’re browned and cooked through. Just avoid overcrowding the basket so the edges can crisp up properly instead of steaming.
Peruvian Chicken Thighs with Ají Verde Green Sauce
Ingredients
For the chicken:
- 2 lb boneless skinless chicken thighs 900 grams
- 3 tablespoons olive oil
- 4 cloves garlic finely minced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the green sauce (Ají Verde):
- 1 packed cup fresh cilantro leaves
- 1 jalapeño seeded and roughly chopped
- 2 tablespoons finely grated Parmesan
- 2 cloves garlic
- 1/2 cup mayonnaise 120 ml
- 1/3 cup Greek yogurt 78 ml
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
To serve:
- Rice
- Lime wedges
Instructions
- In a large bowl, whisk together olive oil, garlic, soy sauce, lime juice, vinegar, smoked paprika, cumin, oregano, salt, and pepper.
- Add chicken thighs and toss until fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or lightly grease it. Arrange the marinated chicken thighs in a single layer. Make sure to leave some space between each piece.
- Roast for 25 minutes, or until the chicken is browned around the edges. For more browning, broil for an additional 2-3 minutes at the end.
- Meanwhile, add all the green sauce ingredients to a blender or food processor. Blend until smooth and creamy.
- Serve the chicken with the green sauce spooned over the top, alongside rice and lime wedges
Notes
- Chicken breasts can also be used, but they may cook more quickly and will not be as juicy as thighs.
- For a lighter version of the green sauce, replace mayo with additional yogurt or sour cream. You can also use all sour cream for a tangier version.
- Keep a close eye on the chicken while broiling to prevent the edges from burning.
Photos of the step by step preparation for Peruvian style Roasted Chicken Thighs with Ají Verde Sauce:
More Recipes to Try
Discover more from Laylita's Recipes
Subscribe to get the latest posts sent to your email.
