You won’t be able to get enough of this delicious chicken dish — juicy, boldly seasoned, and grilled to perfection. Peruvian Chicken with Aji Verde Sauce is anything but ordinary. Marinated in a blend of garlic, lime, spices, and smoky paprika, this chicken is tender on the inside and crispy on the outside. But the real star is the green sauce, a vibrant green sauce made with fresh cilantro, spicy peppers, garlic, and lime, blended into a creamy, zesty swirl of heat and brightness. It’s the kind of meal where everyone fights over the last drizzle of sauce—and it’s just as good the next day … if there’s any left.
Ají verde is a creamy, spicy Peruvian green sauce known for its bold, herby flavor and vibrant color. It’s typically served with grilled meats (especially chicken) and roasted vegetables, or used as a dipping sauce. The aji pepper is a native to Peru, and can be difficult to find in the U.S. We have never actually used aji peppers, but instead always use a combination of jalapeño and Serrano peppers in its place for this dish.
Because this sauce is so amazing and everyone loves it, we normally double the recipe below. It’s wonderful used as a base for grilled shrimp or fish, too. While you can definitely store any extra sauce in the refrigerator for several days, we have noticed that the vibrant green color of the sauce when you first make it tends to fade over time. It will still be beautiful and delicious, but not quite as bright as it was when first made.
Peruvian Chicken Thighs with Aji Verde Sauce
Ingredients
Chicken and Marinade
- 2 large garlic cloves, minced
- 5 tbsp. soy sauce
- 1 tbsp. Gochujang paste
- 5 tbsp. fresh-squeezed lime juice
- 3 tsp. cumin powder
- 1 1/2 tsp. paprika
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/4 tsp. Himalayan pink salt
- 5 tbsp. extra-virgin olive oil
- 6 boneless-skinless chicken thighs
Aji Verde Sauce
- 2 whole jalapeño peppers (seeded and coarsely chopped)
- 2 whole Serrano peppers (seeded and coarsely chopped)
- 2 large cloves garlic (minced)
- 2 bunches cilantro (stems removed)
- 1/2 cup plain, nonfat Greek yogurt
- 1/3 cup sour cream
- 1/4 cup fresh lime juice
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 3/4 tsp. cumin powder
- 2 tbsp. extra-virgin olive oil
Instructions
Chicken and Marinade
- Mix all marinade ingredients and shake well. Place chicken in a bowl or plastic container. Pour 1/2 of marinade over chicken and marinate for least two hours or overnight. Reserve the the other half for serving with the grilled chicken.
- When ready to cook chicken, heat grill to medium-high heat and cook approximately 3 minutes per side, or until cooked through and golden brown on top and bottom, and with a few of those iconic black grill marks!
- Serve chicken with black rice, extra marinade and Aji Verde Sauce.
Aji Verde Sauce
- Put peppers and garlic in food processor and blend for about 1 minute. Add the two bunches of cilantro and continue to blend for 30 seconds more. Add yogurt and sour cream and blend again. Finally, add salt, pepper, cumin and olive oil. Voila!
Notes
Popular Types of Ají Peppers:
1. Ají Amarillo (“Yellow Chili”)
- Flavor: Fruity, slightly sweet, and complex
- Heat Level: Medium (30,000–50,000 Scoville units)
- Use: A cornerstone of Peruvian cooking; found in sauces like ají amarillo sauce, ceviches, stews, and ají de gallina
2. Ají Panca
- Flavor: Mild, smoky, and sweet with notes of dried fruit
- Heat Level: Mild (1,000–1,500 Scoville units)
- Use: Often dried and ground; used in marinades, sauces, and slow-cooked dishes like anticuchos
3. Ají Rocoto
- Flavor: Juicy, crisp, slightly sweet, and very spicy
- Heat Level: Hot (30,000–100,000+ Scoville units)
- Use: Often stuffed (rocoto relleno), or used raw in salsas—be careful, it’s fiery!
4. Ají Limo
- Flavor: Citrusy and aromatic
- Heat Level: Hot (30,000–50,000 Scoville units)
- Use: Common in ceviche and other coastal Peruvian dishes for its heat and bright