Some meals feel like a little getaway… and this one brings the bright, lively flavors of Peru straight to your kitchen. It’s simple, vibrant, and comes together without any fuss — perfect for busy days, small kitchens, and anyone who loves a little color on the plate.
The star is the aji verde. Fresh cilantro, a touch of heat, creamy tang… it’s the kind of sauce you want to drizzle on everything. But paired with tender, spice-rubbed chicken? Pure magic.
Ingredients
For the chicken
- 2 lbs chicken thighs (bone-in or boneless)
- 2 tbsp olive oil
- 1 tbsp lime juice
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and black pepper to taste
For the aji verde (green sauce)
- 1 cup fresh cilantro leaves
- 1 jalapeño or serrano pepper (remove seeds for mild heat)
- 1 garlic clove
- 2–3 tbsp mayo or Greek yogurt
- 1 tbsp lime juice
- 1–2 tbsp olive oil
- Pinch of salt
- Optional: a tiny splash of water to thin the sauce
How to Make It
1. Season the chicken
In a bowl, combine olive oil, lime juice, garlic, cumin, paprika, oregano, salt, and pepper. Rub it all over the chicken until each piece is coated. Let it rest for at least 20 minutes — just enough time to whip up the sauce.
2. Cook the chicken
You can roast or pan-cook:
- To roast: Place the chicken on a baking sheet and cook at 425°F for 30–35 minutes, or until golden and cooked through.
- To pan-cook: Heat a little oil in a skillet and cook the chicken until browned and fully done, flipping once.
Either way, the kitchen fills with a cozy, savory aroma that feels so inviting.
3. Make the aji verde
Add cilantro, jalapeño, garlic, mayo/yogurt, lime juice, olive oil, and salt to a blender. Blend until smooth and bright green. Adjust with a splash of water if you prefer a thinner drizzle.
4. Serve and enjoy
Lay the warm chicken on a plate and spoon that vibrant green sauce over the top. It pairs beautifully with rice, roasted veggies, plantains, or even a simple garden salad — especially if you’ve grown the herbs yourself.