Description
A flavorful Peruvian dish featuring grilled chicken marinated in a zesty blend of spices and served with a creamy Aji Verde sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1 cup fresh cilantro leaves
- 1 jalapeño, seeds removed (adjust for spice level)
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic
- Salt to taste
Instructions
- In a large bowl, whisk together olive oil, soy sauce, white vinegar, minced garlic, paprika, cumin, salt, black pepper, and lime juice.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
- Grill the chicken skin-side down for about 6-8 minutes, then flip and grill for another 6-8 minutes, or until the internal temperature reaches 165°F.
- While the chicken is grilling, prepare the Aji Verde sauce. In a blender or food processor, combine cilantro, jalapeño, mayonnaise, lime juice, garlic, and salt. Blend until smooth.
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before serving.
- Serve the grilled chicken with a generous drizzle of Aji Verde sauce on top.
Notes
- For a smoky flavor, add a few drops of liquid smoke to the marinade.
- Serve with grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg