Peruvian Chicken with Aji Verde Sauce

With a couple simple ingredients and marinating the chicken its sure to pack a vibrant punch! I love the char from the grill but this would also be great roasted! The marinade is just soy sauce, garlic, lime juice, spices and olive oil. The longer it sits the better it gets. Be sure you make the spicy ahi verde sauce to go with it. This bright green sauce it’s great with the chicken or would be awesome on steak or seafood too! All the ingredients are just thrown into the blender until smooth, so a quick no cook sauce. I love this dish so much because it’s casual for guests, but also unexpected and really easy.

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Chicken

• 1 lb. boneless skinless chicken thighs
• 5 garlic cloves, peeled and smashed
• 1/2 cup soy sauce
• 2 tbsp. lime juice
• 2 tsp. paprika
• 2 tsp. cumin
• 1 1/2 tsp. dried oregano
• 1 tbsp honey

Ahi Verde (Green Sauce)

• 1 bunch fresh cilantro or parsley
• 1/4 cup lime juice
• 2 jalapeños (seeds and ribs removed if you want it less spicy)
• 1/4 cup greek yogurt
• 1/2 avocado
• 1 tsp. cumin
• 3 garlic cloves, peeled
• 3 scallions, green part
• 1/4 cup olive oil
• salt and pepper to taste

Directions

To start out with the chicken, add everything in an air tight container and mix until combined and then add in the chicken. Cover with a lid and let it marinate in the fridge for minimum 1 hour or up to 6 hours.

Meanwhile make the ahi verde. In a blender add everything but the olive oil. Then while the motor is running drizzle in the olive oil and make sure to scrape down the sides with a rubber spatula. Blend everything until smooth. Pour into serving bowl.

Heat the grill to medium high and grill the chicken. Cook for about 5-6 minutes on each side to get nice marks. Cook until internal temp is 165. Once cooked, place on serving platters and spoon the ahi verde over the top. Enjoy!!