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Side view of Peruvian chicken thighs on a plate next to a small bowl of green sauce or ají verde.
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Peruvian Chicken Thighs with Ají Verde Green Sauce

Peruvian inspired roasted chicken thighs, made by marinating chicken with garlic, soy sauce, paprika, cumin, oregano, vinegar and more. Serve with a spicy green Ají Verde sauce.
Course Main dish
Cuisine Peruvian, South American
Keyword Ají verde, Chicken Marinade, Chicken thighs, Peruvian Chicken, Peruvian green sauce, Pollo
Prep Time 15 minutes
Cook Time 25 minutes
Marinating time 1 hour
Total Time 1 hour 40 minutes
Servings 4

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:

Instructions

  • In a large bowl, whisk together olive oil, garlic, soy sauce, lime juice, vinegar, smoked paprika, cumin, oregano, salt, and pepper.
    Marinade for Peruvian Chicken Thighs
  • Add chicken thighs and toss until fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
    Add chicken thighs and toss until fully coated
  • 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.
    Chicken thighs on a baking sheet
  • 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.
    A roasted chicken thigh on a baking sheet
  • Meanwhile, add all the green sauce ingredients to a blender or food processor. Blend until smooth and creamy.
    Preparation for Peruvian Green Sauce or Ají Verde in a food processor
  • Serve the chicken with the green sauce spooned over the top, alongside rice and lime wedges
    Serve the Peruvian Chicken Thighs with the Aji Verde Green Sauce

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.