Prepare to indulge in a symphony of flavors with this delectable marinated chicken. By immersing boneless chicken thighs in a delightful blend of garlic, soy sauce, and cumin, and serving it alongside a heavenly creamy green sauce, you’ll experience a culinary journey infused with intricate and authentic Peruvian tastes.
Resembling the beloved Mojo Sauce and Peruvian Aji Amarillo, the vibrant green sauce featured in this recipe captures the essence of Peru. Crafted with jalapeno, cilantro, and a squeeze of fresh lime juice, it boasts a smooth and creamy texture with an added tanginess from the inclusion of Greek yogurt.
While this sauce pairs flawlessly with the chicken, its versatility extends to salads, tacos, and roasted veggies, making it a delightful addition to various dishes!
What sets this meal apart is not only its delightful flavors but also its convenience and surprise factor. With minimal effort, it can be prepared quickly, making it an ideal choice for casual gatherings. Moreover, the bulk of the preparation can be completed in advance, allowing you to bid farewell to the hassles of constant meat monitoring and hours spent cleaning up the kitchen.
Experience the tantalizing flavors of Pollo a la Brasa, a Peruvian grilled chicken dish that shares similarities with rotisserie or roasted chicken. The key to its irresistible taste lies in the initial marination process, where the chicken is bathed in a delightful blend of lime juice, oil, garlic, and a medley of spices.
In my rendition of Pollo a la Brasa, I opt for boneless chicken thighs, although feel free to experiment with a whole chicken, breasts, wings, or legs to suit your preferences.
To truly elevate the dish, it is essential to serve it alongside a velvety and zesty green sauce known as aji verde. This tantalizing sauce is crafted from jalapenos, mayonnaise, and cilantro, infusing the meal with a creamy and spicy kick that should never be overlooked!
Peruvian Chicken with Green Sauce (Aji Verde)
- 2 pounds chicken thighs boneless, skinless
- 5 cloves garlic peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
- 3 jalapeños seeded, ribs removed and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped (green parts only)
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
1Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
1Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
1Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
OR – IN OVEN:
1Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)