Ingredients
- 2 pounds Georges Farmers Market boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Aji Verde (recipe below)
- Cilantro leaves, for garnish
- Lime wedges, for garnish
for the Aji Verde (Green Sauce)
- 2-3 jalapenos (depending on desired spice level), seeds removed
- 1 cup cilantro
- 2 scallions
- 2 cloves garlic
- 1/2 cup mayonnaise
- ⅓ cup crumbled queso fresco
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Kosher salt
![Ingredients](https://georgesfarms.com/wp-content/uploads/2024/07/peruvian-chicken-aji-verde-2.jpeg)
Preparation
- Puree garlic, soy sauce, lime juice, cumin, paprika, and oregano in a food processor or blender. Put chicken and marinade into a large plastic bag or medium mixing bowl and toss to coat. Seal the bag or cover the bowl in plastic wrap and refrigerate for at least 6-8 hours, up to overnight.
- Preheat grill over medium-high heat. Remove chicken from marinade and grill for 6-8 minutes with the lid closed. Flip chicken and cook for an additional 6-8 minutes, or until internal temperature reaches 165°F.
- Serve with Aji Verde and garnish with cilantro and lime wedges, if desired
- Combine all ingredients in a blender and process until smooth. Season with Kosher salt. Refrigerate until ready to serve.
for the Aji Verde (Green Sauce)