Seared Peruvian-Style Chicken with Aji Verde Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Pan-seared chicken thighs infused with Peruvian spices served alongside a vibrant, creamy aji verde sauce for a bright, tangy complement. This Latin American-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs bone-in 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 Latin American cuisine 450 cal/serving

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Ingredients

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

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Instructions

Step 1: In a small bowl, mix 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 6 bone-in chicken thighs.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 6-7 minutes until golden and crispy. Flip and cook for another 6-7 minutes until cooked through and juices run clear.
Step 3: While chicken cooks, prepare the aji verde sauce by combining 1 cup packed cilantro leaves, 1 seeded medium jalapeño, 1/2 cup mayonnaise, 2 tbsp fresh lime juice, 1 minced garlic clove, 2 tbsp olive oil, and 1/4 tsp salt in a blender or food processor. Blend until smooth and creamy.
Step 4: Remove chicken from skillet and let rest for 5 minutes. Serve each piece with a generous drizzle of the aji verde sauce for a fresh, spicy finish.