Peruvian Broiled Chicken with Aji Verde
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 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 to save a little prep time.
- Yield: Serves 4
Ingredients
Units
Scale
- 1/4 cup olive oil
- Juice of one lime
- 3 garlic cloves
- 2 tablespoons pickled jalapeños (the acid is great here, and they’re mild)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 cup soy sauce
- 1 teaspoon chicken stock concentrate
- Black pepper, to taste
- 6 to 8 boneless, skinless chicken thighs
For my version of Aji Verde
- 4 to 5 ounces medium salsa verde
- 3 scallions, roughly chopped
- Handful of fresh cilantro (to taste)
- 1 garlic clove
- 1 cup mayonnaise
- 4 ounces cream cheese
- Salt and pepper to taste
Instructions
- Make the marinade: put the olive oil, lime juice, garlic, pickled jalapeños, paprika, cumin, oregano, soy sauce, stock concentrate, 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 1 hour or up to overnight.
- 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. Adjust anything to suit your preferences. Serve alongside, under, or over the broiled chicken, and enjoy.