Grilled Peruvian-Spiced Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy grilled chicken marinated in Peruvian spices served with a zesty and creamy aji verde sauce, inspired by traditional Andean flavors. This Latin American recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) boneless skinless chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp smoked chili powder (or cayenne)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup packed cilantro leaves
• 1 small jalapeño pepper, seeded
• 1/2 cup mayonnaise
• 2 tbsp lime juice
• 1 large garlic clove
• 2 tbsp Greek yogurt
• 2 tbsp water

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp smoked chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks.
3. Step 3: While chicken grills, prepare the aji verde sauce by blending 1 cup packed cilantro leaves, 1 small seeded jalapeño, 1/2 cup mayonnaise, 2 tbsp Greek yogurt, 1 large garlic clove, 2 tbsp lime juice, and 2 tbsp water until smooth and creamy.
4. Step 4: Serve the grilled chicken topped with the aji verde sauce and garnish with extra cilantro if desired.