Easy Peruvian Chicken Recipe With Creamy Verde Sauce Will Not Disappoint by 30Seconds Food

This easy grilled Peruvian chicken recipe is jam packed with flavor. Add the creamy aji verde sauce and you are on flavor overload. 

Boneless chicken thighs are marinated in fresh garlic, olive oil, lime juice, honey, ground cumin, smoked paprika, ground coriander and dried oregano for at least one hour or overnight. When ready to cook, grill the chicken until browned and cooked through. The aji verde sauce is made sour cream, garlic, cilantro, lime juice and jalapenos, which are more readily available than the aji peppers typically used, but still give a little heat without being overpowering. Serve the juicy chicken with the creamy aji sauce on top or on the side. 

You could use bone-in chicken, just be sure to increase the cooking time. This grilled chicken recipe is delicious served with yellow rice or cilantro rice. The leftovers make a delicious chicken salad.

Cuisine: Peruvian
Prep Time: 10 minutes plus 1 hour to marinate
Cook Time: 15 minutes
Total Time: 1 hour and 25 minutes
Servings: 4 to 6

Ingredients

• 2 pounds skinless, boneless chicken thighs

Marinade

• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano

Verde Sauce

• 1/2 cup sour cream 
• 1 jalapeno (remove seeds and stems for a less spicy sauce)
• 2 cloves garlic
• 1 bunch fresh cilantro, thick stems removed
• 1 tablespoon lime juice

Here's how to make it: 

1. To make the marinade, add all the ingredients to a plastic food zipper bag. Season with salt and pepper, to taste. Add the chicken and allow it to marinate in the refrigerator for at least 1 hour. 
2. To make the sauce, put all the ingredients into a blender. Pulse until smooth. Season with salt and pepper, to taste. 
3. Heat an outdoor grill or indoor grill to medium-high. Remove the chicken from the marinade and grill until browned on both sides and cooked through, about 10 to 15 minutes. Serve with the aji verde sauce.
   

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