Description
A quick and flavorful weeknight dinner featuring chicken thighs seared and topped with a vibrant, creamy, and spicy Peruvian green aji verde sauce. Ready in just 20 minutes.
Ingredients
Scale
- 2 cups fresh cilantro, packed (stems included)
- 1 medium jalapeño pepper
- 3 cloves fresh garlic
- ½ cup mayonnaise
- ¼ cup fresh lime juice
- ¼ cup vegetable oil (or avocado/light olive oil)
- 1 teaspoon ground cumin
- 1 teaspoon salt (or to taste)
- 2–3 tablespoons ice water
- 2 pounds boneless, skinless chicken thighs
- ½ teaspoon black pepper
- 1 tablespoon oil for cooking
Instructions
- In a blender, combine cilantro, jalapeño, garlic, mayonnaise, lime juice, oil, cumin, and salt. Pulse to chop herbs.
- Blend on high, slowly adding ice water until the sauce is smooth and bright green. Taste and adjust seasoning. Set aside.
- Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
- Heat 1 tablespoon of oil in a large skillet or cast iron pan over medium-high heat.
- Add chicken thighs in a single layer (cook in batches if necessary). Cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F (74°C).
- Remove chicken from pan and let rest for a few minutes.
- Plate chicken over rice, quinoa, or roasted potatoes. Spoon generous amounts of aji verde sauce over the top and serve immediately.
Notes
Use ice water to keep the sauce bright green and prevent the blender from overheating the herbs. Chicken thighs are preferred for juiciness, but chicken breast can be used with reduced cooking time. The sauce can be made ahead and stored in the fridge for up to 5 days. Do not freeze the sauce as the texture may separate.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: Peruvian green chicken, aji verde sauce, weeknight dinner, 20 minute meals, chicken thighs, gluten-free, dairy-free, easy dinner, cilantro sauce