Peruvian-Style Grilled Chicken with Aji Verde Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes blends pounds boneless skinless chicken thighs, tablespoons olive oil, teaspoon ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Peruvian-Style Grilled Chicken with Aji Verde Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Peruvian-Style Grilled Chicken with Aji Verde Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Peruvian-Style Grilled Chicken with Aji Verde Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Peruvian-Style Grilled Chicken with Aji Verde Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Peruvian-Style Grilled Chicken with Aji Verde Sauce?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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