Peruvian Chicken Thighs With Aji Verde

Name: Peruvian Chicken Thighs With Aji Verde
Prep time: 180 min
Cook time: 60 min
Total time: 250 min
Yield: 6-8 servings
Ingredients: 4–5 lbs bone-in chicken thighs; 3 tbsp Aji Amarillo sauce; 3 tbsp Aji Panca paste; Zest of 1 lemon; Juice of 1 lemon; 2 tsp paprika; 2 tsp cumin; 1 tsp dried oregano; 5 cloves garlic, minced; Salt & pepper to taste; 2 cups fresh cilantro (packed); 2–3 jalapeños, seeded for less heat; 3 cloves garlic; ½ cup mayonnaise; ¼ cup sour cream; Salt & pepper to taste

Description: Peruvian Chicken Thighs With Aji Verde. People beg for this recipe and ask why more wasn't made. This recipe was made for a large batch for the family.

Prep Time: 180

Cook Time: 60

Ingredients

4–5 lbs bone-in chicken thighs
3 tbsp Aji Amarillo sauce
3 tbsp Aji Panca paste
Zest of 1 lemon
Juice of 1 lemon
2 tsp paprika
2 tsp cumin
1 tsp dried oregano
5 cloves garlic, minced
Salt & pepper to taste
2 cups fresh cilantro (packed)
2–3 jalapeños, seeded for less heat
3 cloves garlic
½ cup mayonnaise
¼ cup sour cream
Salt & pepper to taste

Instructions

Marinate the Chicken: In a huge bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper. Mix well to coat everything evenly. Cover and marinate at least 3 hours (overnight is best).
Grill or Roast: Preheat your grill or oven to 375°F. If grilling, use indirect heat or a deflector plate to prevent burning. Cook for about 1 hour or until internal temp hits 165°F. Let rest for 10 minutes.
Make the Aji Verde: Blend cilantro, jalapeños, garlic, mayo, sour cream, salt, and pepper until smooth. Chill in the fridge for at least 30 minutes before serving.
Serve: Pile the chicken on a big platter. Serve with the chilled green sauce on the side. Watch your friends and family devour it.