Bring the bold, vibrant flavors of Peru to your table with this grilled chicken recipe. Marinated in a zesty blend of aji amarillo, garlic, lime, and spices, the chicken is grilled until tender and lightly charred. Paired with crispy fingerling potatoes and a creamy, herb-packed aji verde sauce, this dish delivers a balance of heat, savory flavor, while being low calorie and high protein.
Nutrition Information
Calories: 210 • Total Fat: 12g • Saturated Fat: 2g • Trans Fat: 0g
Cholesterol: 105mg • Sodium: 330mg • Carbohydrates: 3g
Fiber: 1g • Sugars: 0g • Protein: 23g
Ingredients
Chicken
- 4 chicken thighs (~1 lb), boneless, skinless
- 1 tbsp vegetable oil
- 1/2 cup Peruvian marinade
- 1/2 bunch fresh cilantro, chopped
- 1 lime, cut into wedges
Peruvian Marinade
- 1 1/2 tbsp aji amarillo paste
- 2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1/2 tbsp tamari (gluten-free soy sauce)
- 1/2 tbsp red wine vinegar
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 2 tbsp fresh cilantro, chopped
Fingerling Potatoes
- 1 lb fingerling potatoes, halved
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp smoked paprika
- 1/8 tsp ground cumin
- 1/2 cup aji verde
- 1/4 bunch fresh cilantro, chopped
- 1 lime, cut into wedges
Aji Verde
- 1 cup fresh cilantro (leaves, stems removed)
- 2 cloves garlic
- 1/4 cup mayonnaise
- 2 tbsp Cotija cheese
- 1–2 tbsp water
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
Chicken
- Pat chicken thighs dry and place in a sealable container. Refrigerate at least 4 hours or overnight.
- Preheat grill to medium-high heat (375–400°F) and lightly oil grates.
- Remove chicken from refrigerator 30 minutes before grilling.
- Coat chicken with marinade, then remove excess.
- Grill 6–8 minutes on first side until golden.
- Flip and cook 8–10 minutes more, until internal temperature reaches 165°F.
- Rest 5 minutes before serving.
- Garnish with cilantro and serve with lime wedges.
Peruvian Marinade
- Combine all ingredients in a bowl and whisk until well blended.
- Stir in cilantro.
- Use immediately or refrigerate up to 3 days.
Fingerling Potatoes
- Preheat oven to 425°F and line a baking sheet.
- Toss potatoes with oil, salt, paprika, and cumin.
- Arrange cut side down in a single layer.
- Roast 25–30 minutes, flipping halfway through, until crisp and tender.
- Serve with aji verde.
- Garnish with cilantro and lime wedges.
Aji Verde
- Add all ingredients to a food processor.
- Pulse until combined, then blend until smooth and creamy.
- Add water as needed to adjust consistency.
- Season to taste and refrigerate until ready to serve.