Grilled Peruvian-Style Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy grilled chicken marinated in traditional Peruvian spices, served with a vibrant, tangy Aji Verde sauce made from fresh cilantro and jalapeños. This Latin American recipe, ready in about 85 minutes, pairs bone-in chicken thighs, garlic cloves, minced, 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

• 6 pieces bone-in chicken thighs
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup packed leaves cilantro
• 1 small jalapeño, seeded
• 1/3 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp white vinegar
• 1 garlic clove for sauce
• 2 tbsp olive oil for sauce
• 1/2 tsp salt for sauce

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Instructions

1. Step 1: In a large bowl, combine 6 bone-in chicken thighs with 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is crisp and charred in spots.
3. Step 3: Meanwhile, prepare the Aji Verde sauce by blending 1 cup packed cilantro leaves, 1 small seeded jalapeño, 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp white vinegar, 1 garlic clove, 2 tbsp olive oil, and 1/2 tsp salt in a food processor until smooth and creamy.
4. Step 4: Serve the grilled chicken hot, spooning generous amounts of the vibrant Aji Verde sauce over each piece.