Today, we'll make a seared and baked Peruvian chicken recipe with an Aji Verde sauce. This recipe is absolutely delicious and it may surprise you with how simple it is to make. The recipe is below:

Instagram and TikTok:
[ Ссылка ]

Chicken and Marinade:
2 lbs of bone-in & skin-on chicken thighs
4 garlic cloves, smashed
1 tsp cumin
1 tsp dried oregano
1/2 tsp cayenne
1 tsp paprika
1 Tbsp olive oil
2 limes juiced
1/4 cup light soy sauce

Aji Verde Sauce:
2 garlic cloves
2 jalapeños, seeds, and core removed (optional)
1.5 cups cilantro
2 limes, juiced
1/2 cup Greek yogurt
1/3 cup mayonnaise
1/2 cup cotija cheese
1/2 tsp kosher salt
2 Tbsp olive oil


Garnish:
Chopped cilantro
Lime wedges
Cotija cheese


1. Start with the marinade. This can be made with either a mortar and pestle or a blender. Crush the garlic cloves and then add your spices. Crush again until you have a paste, then add the olive oil, lime juice, and light soy sauce. Mix until everything is consistent

2. Prep your chicken by removing excess fat and scouring it to hold the shape while cooking. I prefer chicken thighs as they have great flavor but also withstand the heat of cooking quite well. Once finished, add all the prepped chicken to a large bowl and cover with the marinade. This is best when left overnight but a few hours is a minimum to get great flavor

3. For our sauce, I recommend you make this the day off as it is best fresh. It is all made in a blender so prep your vegetables, which shouldn’t take very long. Add the vegetables along with the lime juice, greek yogurt, mayo, cotija cheese, and kosher salt to a large blender. Begin to blend on medium-low until smooth, then open up the top and add the olive oil slowly while the blender is going. This will help our sauce from separating. Season to taste if needed.

4. Once we are on our day of cooking, remove the chicken from the marinade at least an hour before cooking and pat the skin with a paper towel. This is very important as we need the skin to be dry if we want to get any crispiness. You can also place it in the refrigerator to further dry the skin if needed

5. To cook the chicken, take a large cast iron skillet and over medium-high heat, add some olive oil followed by the chicken thighs SKIN SIDE DOWN. Cook for about 3-4 minutes on this first side until it has some color and slight crispiness, then flip them and immediately add them to a 400F oven and cook for about 10-15 minutes. They may take more/less time depending on size, so just watch them until they get to temp.

6. Once done, remove the cast iron pan from the oven and let the chicken sit for a few minutes while you plate up. I love couscous with this recipe so I’m adding that to a plate followed by the chicken, our verde sauce and garnishing with cilantro, limes, and cotija cheese Enjoy!

свернуть