Peruvian Chicken Thighs

These Peruvian Chicken Thighs are bold, juicy, and packed with flavor—thanks to a simple yet powerful marinade and a punchy green sauce called aji verde. It’s one of those dishes that feels like you’ve done a lot, but in reality, the fridge and blender do most of the work for you.

So, What’s Peruvian Chicken All About?

Peruvian chicken—or Pollo a la Brasa—is basically chicken that’s been marinated in a mix of garlic, citrus, oil, and spices, then roasted or grilled until tender and flavorful. It’s popular all over Peru and usually comes with a side of spicy green sauce that people go nuts for.

Now, I don’t have a rotisserie in my kitchen, but boneless chicken thighs are my go-to for weeknights because they cook fast, stay juicy, and soak up flavors beautifully. I marinate them the night before or in the morning, and by dinner, all that’s left to do is throw them on a hot pan or the grill.

The Green Sauce That Steals the Show

That green sauce—aji verde—is the real star here. It’s creamy, herby, tangy, and has just enough kick to keep things interesting. The version I make is a bit lighter than the classic because I use Greek yogurt, but it still has that signature zip from jalapeños and lime juice.

Honestly, once you make this sauce, you’ll want to put it on everything—grilled meats, veggies, sandwiches, even eggs. I once made a big batch and ended up using it all week long. It’s that addictive.

What You’ll Need for the Sauce (Aji Verde)

Here’s what goes into the green sauce:

• Jalapeños – If you want it milder, just remove the seeds and ribs.
• Cilantro – Gives it that fresh, grassy punch.
• Green onions – Use the green parts only.
• Garlic – Just one or two cloves go a long way.
• Mayonnaise + Greek yogurt – A creamy combo. You can use one or the other if you like.
• Lime juice – Adds a tangy brightness.
• Olive oil – For richness.
• Salt and pepper – To bring it all together.

Making the Sauce: Quick & Simple

Pop everything except the olive oil into a blender or food processor and blitz until smooth. While it’s blending, slowly drizzle in the oil so it emulsifies nicely. That’s it. I usually make it in the morning so it has time to chill and thicken in the fridge before dinner.

How I Prep the Chicken

I marinate the boneless chicken thighs in a mix of:

• Garlic
• Soy sauce
• Lime juice
• Olive oil
• Ground cumin
• Paprika
• Dried oregano
• Black pepper

Just toss it all in a zip-top bag and let it sit in the fridge for 8 hours or overnight. This step is what gives the chicken its signature deep flavor.

Cooking Options: Choose Your Favorite

Grill It:
Perfect for warmer evenings when you can fire up the grill. Just cook the thighs over medium-high heat, flipping once.

Oven Roast:
Preheat your oven to 500°F. Roast the chicken for about 30 minutes, then tent with foil and cook for another 15 minutes. Great for colder nights when you don’t want to stand outside.

Air Fryer:
Yes, you can air fry them! Preheat to 360°F and cook for 12–15 minutes, flipping halfway through. This is my go-to when I need dinner on the table fast but still want that nice crisp on the outside.

Real-Life Tips from My Kitchen

• If you’re out of mayo, just use extra yogurt or even a spoonful of sour cream.
• Want more heat? Swap in serrano peppers for the jalapeños.
• If you’re sensitive to spice, start with one jalapeño and remove all the seeds.
• The sauce stays good in the fridge for 4–5 days. I store it in a small glass jar so I can drizzle it over everything throughout the week.
• If you’re making this for a crowd, double the marinade and sauce. Trust me, people will ask for seconds.

Storage & Make Ahead Notes

• Chicken: Leftover chicken keeps well for up to 3 days. I like slicing it and adding it to wraps or salads the next day.
• Green Sauce: Store in a sealed jar in the fridge for up to 5 days. Give it a good stir before serving.
• You can even freeze the marinated raw chicken in a ziplock—perfect for meal prep. Just defrost and cook when ready.

FAQs

Can I use chicken breasts instead of thighs?
Yes, though I recommend pounding them slightly so they cook evenly and stay juicy.

Can I use parsley instead of cilantro in the sauce?
You can. It won’t taste the same, but it’s still good if you’re one of those people who find cilantro too strong.

Is this recipe spicy?
It has a mild to moderate kick. Adjust the number of jalapeños to your liking.

Can I make the sauce ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge.

Is it freezer friendly?
The raw marinated chicken can be frozen. I wouldn’t freeze the green sauce—it tends to separate.

Try Other Recipes:

Tomato Braised Chicken Thighs

Baked Italian Chicken Thighs

Crispy Baked Chicken Thighs