Tender Stovetop Peruvian Chicken with Zesty Aji Verde Sauce
This easy stovetop method yields incredibly juicy, golden-brown chicken thighs infused with bold Peruvian spices, served with a vibrant, creamy, and spicy green sauce that's completely alcohol-free. It's a healthy, flavorful weeknight dinner that tastes like a restaurant-quality meal.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken thighs trimmed of excess fat
- 2 tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 3 clove garlic minced, divided
- 1 cup fresh cilantro loosely packed, stems included
- 0.5 cup mayonnaise
- 1 medium jalapeno pepper seeds removed for mild heat, roughly chopped
- 2 tbsp lime juice freshly squeezed
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
Notes
Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat chicken gently in a skillet or microwave. Make-Ahead Tip: The Aji Verde sauce can be made up to 3 days in advance; its flavor will meld and deepen. Variations: For a spicier sauce, leave the seeds in the jalapeno or add a serrano pepper. You can also use Greek yogurt in place of mayonnaise for a tangier, lighter sauce. Serving Suggestions: Serve with cilantro lime rice, roasted sweet potatoes, or a simple side salad.