It’s late summer, you’ve made grilled chicken approximately 47 different ways, and you’re running out of ideas. Give it a Peruvian spin.
This chicken is grilled until beautifully charred and juicy. But the real star might be the aji verde—a creamy, tangy, herb-packed green sauce with just enough jalapeño heat to keep things interesting.
It’s exactly the kind of meal I want at the end of summer: easy enough for a weeknight, delicious enough to serve to friends, and perfect alongside all those last-of-the-season vegetables. You want to soak up every last bit of summer with your friends and family, and a meal like this gives everyone a reason to gather around the table
Ingredients
- •2 lbs boneless/skinless chicken thighs
- •4 cloves garlic
- •1/3 cup soy sauce
- •1-1/2 limes, enough for at least 3 TBL juice
- •1 tbsp favorite cooking oil
- •1/2 tbsp cumin
- •1 tsp spicy paprika, can use smoked paprika
- •1 tsp dried oregano
- •salt to taste
- •3/4 cup full fat Greek yogurt
- •2-3 jalapeños, chopped, seeds removed
- •1 bunch cilantro, mostly tops, some stems are fine
- •1 clove garlic
- •2 green onions, chopped
- •1/2 lime, juiced
- •2 zest of limes
- •2 tbsp extra virigin olive oil
- •salt and pepper to taste
- •favorite green hot sauce, optional
Preparation
Chicken:
Blend the marinade ingredients until they are a puree consistency. Pour over the chicken in a baggie and let it marinate in the fridge for 3-5 hours (not recommended longer as the lime might change the texture of the chicken)
Preheat grill to around 350. Drain the marinade and then grill the chicken for around 6-7 minutes. Let chicken cook for roughly 6 minutes per side until they are at least 165 degrees.
Let them rest for 5 minutes, sprinkle on the sea salt and then serve with the green sauce and optional chopped fresh chives and/or cilantro. If you prefer you can also broil the chicken in the oven rather than grilling.
Aji Verde:
While the chicken is marinating, blend everything except the S&P until it is a creamy texture. Salt and Pepper to taste, then refrigerate until ready to use.
This is good served with things like rice, herbed cauliflower rice, salsa Criolla, salad, grilled veggies, etc.
