Peruvian-Style Grilled 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 developed and reviewed.

Juicy grilled chicken marinated in zesty Peruvian spices, served with a bright, creamy aji verde sauce for a vibrant and flavorful meal. This Latin American-inspired chicken recipe, ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
4 garlic cloves, minced
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 cup packed cilantro leaves
1 medium jalapeño, seeded and chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon white vinegar
1 garlic clove (for sauce), minced
1/2 teaspoon salt (for sauce)

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Instructions

Step 1: In a large bowl, combine 1.5 pounds boneless skinless chicken thighs with 3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, 4 minced garlic cloves, 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat the chicken evenly and marinate for at least 30 minutes in the refrigerator.
Step 2: While the chicken marinates, prepare the aji verde sauce by blending 1 cup packed cilantro leaves, 1 seeded and chopped medium jalapeño, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon white vinegar, 1 minced garlic clove, and 1/2 teaspoon salt in a food processor until smooth and creamy. Set aside.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-7 minutes per side until cooked through and nicely charred at the edges.
Step 4: Remove the chicken from the grill and let rest for 5 minutes before slicing. Serve topped with 1/3 cup of the aji verde sauce per serving for a fresh, tangy complement.