Grilled Peruvian Chicken Thighs
Serve these grilled chicken thighs with Aji Verde Sauce, rice and beans, a green salad, sweet potato fries, sliced avocado and fried yucca or plantains. Serves 4-6.
Ingredients
Chicken Marinade
- 4 cloves garlic, minced
- zest of one lime
- 1/4 cup lime juice
- 1 tbsp Mirasol Pepper Paste or Aji Panca Paste
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 2 tbsp soy sauce
- 2.5 lbs boneless, skinless, chicken thighs (about 12 pieces)
Aji Verde Sauce
- 1 bunch cilantro, bottoms cut off and washed
- 1 tsp Mirasol Pepper Paste or Aji Panca Paste
- 1 jalapeño, stemmed and seeded
- 1 garlic clove, peeled
- 3 scallions, rough chopped
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 cup mayo
- 3 tbsp fresh lime juice
- salt
Instructions
The Marinade
- In a sealable bag, add all ingredients except chicken. Squish or shake to mix. Add chicken thighs and evenly coat. Alternatively, do this in a large bowl and cover it. Refrigerate for at least 2 hours, or overnight for deeper flavour.
The Sauce
- In a blender or food processor, combine the cilantro, mirasol pepper paste, jalapeño, garlic clove, scallions, oregano, cumin, mayo, lime juice and a pinch of salt. Taste and adjust seasoning by adding more salt if needed.
Grilling
- Preheat the grill to medium-high heat.
- Remove chicken from marinade and place on preheated grill. Cook for 5-7 minutes per side, or until cooked through and slightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 F.
- Let the chicken rest for a few minutes before serving. Garnish with lime wedges, cilantro sprigs and sliced rounds of jalapeño pepper.
Notes
If you don’t have a grill, cook the chicken in a skillet over medium-high heat.