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–+ servings
5 from 1 vote

Peruvian Chicken Thighs with Aji Verde Sauce

Chicken thighs in a beautifully-tangy, garlic and spice marinade, grilled to perfection, and topped with a vibrant, fresh and flavorful green sauce of cilantro made of Serrano and jalapeño peppers, cumin, plain Greek yogurt, sour cream and lots of lime juice.
Servings 4 Servings
Prep Time 30 minutes
Cook Time 10 minutes
Making the marinade and sauce 20 minutes

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

Because Aji peppers are difficult to find in the states, we normally use a combination of Serrano and jalapeño peppers for this recipe. In case you are still interested in Aji peppers, here is a bit of information I was able to gather:
 
Aji peppers are a group of chili peppers native to South America, especially popular in Peruvian and other Latin American cuisines. "Ají" (pronounced ah-HEE) is simply the word for "chili pepper" in many Spanish-speaking countries, but it typically refers to specific varieties with distinct flavors and heat levels.

 

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
Course: Main Course
Keyword: aji verde sauce, cilantro, easy chicken recipes, grilled chicken thighs, Peruvian grilled chicken