Defined by bold flavors and spices and often a straight-shooting punch of chile-forward heat, Peruvian Chicken is beloved for its deliciousness, how it hits so many big notes. This homage to the grilled version – my Peruvian Broiled Chicken – features a tasty marinade (that works on other meats as well) and a fantastic Aji Verde, or creamy green cilantro sauce. For this I lean on a store-bought salsa verde (a Homemade-ish trick) to save a little prep time.

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What makes this chicken Peruvian?

This recipe is very much inspired by Pollo a La Brasa, or Peruvian style grilled chicken. This dish is massively popular in Peru and while I’ve not visited that country (yet), I have sampled this wonderful food in some restaurants. Typically, the chicken is marinated, grilled whole on a rotisserie, and served up all juicy and dripping alongside a spicy green sauce (the aji verde).

I don’t have a rotisserie, nor do I actually own a grill at the moment. So, I came up with this broiled chicken thighs recipe as a work-around, and WOW does it fit the bill and then some. Also, the marinade I use here very much mimics what you’ll see in more traditional Pollo a la Brasa recipes, and the aji verde utilizes one of my favorite Homemade-ish pantry staples (salsa verde).

Broiling for the win

Also? Rather than grilling the chicken thighs, we’re going to broil them. It’s a totally foolproof and simple way to cook chicken and it also happens to be the fastest way, the most efficient, and it requires the least amount of clean-up imaginable. Winning all around with this one!

All that broiling entails is throwing your marinated (or not) chicken thighs on a sheet pan and broiling them near the top of the oven for 7 minutes. That’s it! We don’t need to no pre-heat anything, and wo don’t need to flip anything either. In fact, if you flip the thighs they’ll only get a little but charred, which isn’t ideal.

What we end up with is a very close approximation to the classic, and something that is remarkably simple and easy to pull off right in our own kitchens in very little time.

What is Aji Verde?

Aji verde is a creamy green cilantro and chile sauce that is often served alongside grilled meats (and many other things) in Peruvian cuisine. It tastes great with just about anything you can dream of, and it’s something I make iterations of all the time. The creamy aspect of it comes from the combo of mayonnaise and cream cheese (which can be swapped with sour cream or even plain Greek yogurt if you like).

The spice level of the sauce is achieved by the amount of jalapenos you choose to add. I like to kill two birds with one stone here and use pickled jalapenos, since they’ve already got a ton of flavor and their heat level has been tempered a bit. But you could use a fresh pepper if you prefer, as they would definitely be more authentic.

What you’ll need to make this Peruvian Chicken recipe

In addition to the boneless, skinless chicken thighs themselves, this recipe consists of a marinade and a sauce. The marinade is built on pantry staples such as soy sauce, lime juice, paprika, garlic, and dried oregano. The sauce is vibrant and green thanks to the cilantro and my quick-fix trick of using store-bought salsa verde. The salsa verde brings some heat and tang, thanks to the tomatillos, and it creates a really nice creamy sauce that can be used on so many things .

INGREDIENTS

¼ cup olive oil

Juice of one lime

3 garlic cloves

2 tablespoons pickled jalapenos (the acid is great here, and they’re tamer)

Two teaspoons paprika

1 teaspoon cumin

One teaspoon dried oregano

¼ cup soy sauce

Black pepper, to taste

6 to 8 boneless, skinless chicken thighs

For my version of Aji Verde

This is my Homemade-ish spin on the classic creamy green sauce from Peruvian cuisine. I combine the ingredients listed below to create something that is universally perfect on SO many things. Tacos, burritos, salads, burgers, and sandwiches are all made better thanks to this stuff.

4 to 5 ounces medium salsa verde
3 scallions, roughly chopped
Handful of fresh cilantro (to taste)
1 garlic clove
One cup mayonnaise
4 ounces cream cheese
Salt and pepper to taste

How to make this easy Peruvian Chicken Recipe

DIRECTIONS

Make the marinade: put the olive oil, lime juice, garlic, pickled jalapeños, paprika, cumin, oregano, soy sauce, and some black pepper to taste in a blender. Blend on high until smooth. Put the chicken in a large resealable bag or dish, and add the marinade. Massage or toss to coat. Marinate in the refrigerator for at least 2 hours or up to overnight.

Next, preheat the broiler to high and adjust the rack to the top third position. Remove the chicken thighs from the marinade, allowing any excess to drip off. Season lightly with salt and pepper. Arrange the chicken in an even layer in a large sheet pan and broil, without flipping, for 7 minutes, or until charred and cooked through.

Meanwhile, prepare the aji verde: In a blender, combine the aji verde ingredients and blend on high until smooth and creamy. Serve alongside, under or over the broiled chicken, and enjoy.