Peruvian Chicken

5 from 1 vote

This amazing Peruvian Chicken recipe is so juicy and delicious with bold, vibrant flavors! Chicken thighs are infused with garlic, soy sauce and spices and then pan-seared to perfection. Serve with Aji Verde for just the right amount of kick along with rice or roasted veggies for an easy, flavorful dinner the family will love!

Course Main Course, Main Dish

Cuisine Peruvian

Keyword aji verde, aji verde sauce, peruvian chicken, peruvian chicken recipe

Prep Time 20

Cook Time 6

Marinade Time 12

Total Time 12 26

Servings servings

Calories 464kcal

Author Trish - Mom On Timeout

Ingredients

Chicken Marinade

6 cloves garlic minced
¼ cup soy sauce low sodium
½ cup olive oil divided
1 lime juiced
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon oregano
salt and pepper to taste
6 boneless skinless chicken thighs

Aji Verde Sauce

½ cup mayonnaise
¼ cup sour cream
1 lemon or lime, juiced
1 cup cilantro
2 jalapeños seeds removed
2 scallions cut into 1-inch pieces
2 cloves garlic
½ teaspoon fine sea salt or to taste
¼ teaspoon fresh ground black pepper or to taste

Instructions

Peruvian Chicken

Combine the garlic, soy sauce, ¼ cup olive oil, lime juice, cumin, paprika, oregano, salt, and pepper in a large mixing bowl.
6 cloves garlic, ¼ cup soy sauce, ½ cup olive oil, 1 lime, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon oregano, salt and pepper
Add in the chicken thighs and toss them around in the marinate until the chicken is well coated.
6 boneless skinless chicken thighs
Cover the bowl with plastic wrap and place in the refrigerator to marinate for 12 to 24 hours.

Aji Verde

Add mayonnaise, sour cream, lemon juice, cilantro, jalapeños, scallions, garlic, salt and pepper to a blender. Blend on high until the mixture is smooth, and set the sauce to the side.
½ cup mayonnaise, ¼ cup sour cream, 1 lemon, 1 cup cilantro, 2 jalapeños, 2 scallions, 2 cloves garlic, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
Heat the remaining olive oil over medium-high heat in a large skillet. Add the chicken thighs and cook until golden brown and the internal temperature reaches 165°F, about 3 to 4 minutes per side.
½ cup olive oil
Serve Aji Verde sauce with the chicken, and enjoy.

Notes

Storage Information

Refrigerator: If you have leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. Store sauce separately in an airtight container.

Freezer: Store the cooked chicken (without the sauce) in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in the oven or skillet. I recommend making the sauce fresh at the time of reheating for maximum flavor.

Make Ahead: You can marinate the chicken and make the Aji Verde in advance! This is a great meal prep recipe! Simply prep the marinade, toss the chicken in it, cover, and refrigerate for 12-24 hours. Make the sauce and store it for up to 3 days. When ready to cook, just sear the chicken and serve with the Aji Verde sauce for an easy, flavorful meal.

Reheat: Place in oven-safe pan and heat at 350°F in the oven or air fryer until warmed through. You can also microwave until thoroughly heated. Serve the sauce cold.

Ingredient Substitutions

1. Soy Sauce – Tamari or coconut aminos for a gluten-free option.

1. Olive oil – Avocado oil or grape seed oil is another good choice.

1. Mayonnaise – Plain Greek yogurt is another option that also makes it egg-free.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition