Peruvian-Inspired Roasted Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs paired with a vibrant, tangy Aji Verde sauce made from fresh cilantro and jalapeños, inspired by Peruvian flavors. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on 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 420 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.

Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup packed cilantro leaves
1 medium, seeded jalapeño pepper
1/3 cup mayonnaise
2 tbsp lime juice
1 large garlic clove
1/4 cup olive oil (for sauce)
1/4 tsp salt (for sauce)

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly onto 6 bone-in, skin-on chicken thighs.
Step 2: Arrange the chicken thighs skin-side up on a rimmed baking sheet. Roast in the oven for 35-40 minutes until the skin is golden and internal temperature reaches 165°F.
Step 3: Meanwhile, in a blender, combine 1 cup packed cilantro leaves, 1 seeded medium jalapeño, 1/3 cup mayonnaise, 2 tbsp lime juice, 1 large garlic clove, 1/4 cup olive oil, and 1/4 tsp salt. Blend until smooth and creamy.
Step 4: Serve the roasted chicken thighs hot with a generous drizzle of the Aji Verde sauce on top or on the side for dipping.