1-Step 1: Prep the chicken and set up your ingredients Pat the 2 pounds of boneless, skinless chicken thighs dry with paper towels. This small step helps the marinade stick better and helps the chicken brown nicely later. Gather the garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and black pepper so everything is ready to go.

2-Step 2: Make the marinade Add 5 cloves of peeled garlic, 1/3 cup soy sauce, 2 tablespoons lime juice, 1 tablespoon oil, 2 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon oregano, and a pinch of black pepper to a blender or food processor. Blend until smooth. The mixture should smell bright, savory, and a little smoky.

3-Step 3: Coat the chicken Place the chicken thighs in a bowl or zip-top bag. Pour the marinade over the chicken and toss until each piece is coated well. Cover and refrigerate for at least 4 hours, but overnight gives the best flavor. If you are short on time, even 30 minutes will still add some nice flavor, though longer is better for Peruvian chicken with aji verde.

4-Step 4: Make the creamy aji verde sauce While the chicken marinates, make the sauce. Add 3 seeded jalapeños, 1 cup cilantro, 2 chopped green onions, 2 cloves garlic, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a blender. Blend until mostly smooth. Then slowly drizzle in 2 tablespoons olive oil while the blender runs so the sauce turns creamy and silky. Taste and adjust salt if needed.

5-Step 5: Chill the sauce Transfer the green sauce to a bowl or jar and refrigerate it for at least 30 minutes. This helps the flavors settle and gives the sauce a thicker texture. If you want a stronger herb flavor, let it sit a little longer before serving.

6-Step 6: Choose your cooking method You can cook Peruvian chicken recipe style on the grill, in the oven, or in the air fryer. For the grill, preheat to medium-high, about 400°F. Oil the grates, then place the chicken on the grill and cook for 6 to 8 minutes per side until the outside is browned and the internal temperature reaches 165°F. For the oven, preheat to 500°F, place the marinated chicken on a foil-lined sheet pan, and roast for 30 minutes uncovered. Then tent with foil, reduce the heat to 450°F, and bake for about 15 more minutes, or until the chicken reaches 165°F. For the air fryer, preheat to 360°F and cook the chicken in a single layer for 12 to 15 minutes, flipping halfway.

7-Step 7: Check doneness and rest the chicken Use a meat thermometer to check the thickest part of the chicken. Once it reaches 165°F, take it off the heat and let it rest for 5 minutes. Resting keeps the juices inside, so every bite stays tender and juicy. This matters whether you are making peruvian chicken with green sauce for dinner or meal prep.

8-Step 8: Serve with aji verde sauce Slice the chicken or serve the thighs whole, then spoon the creamy aji verde sauce over the top or serve it on the side. Add lime wedges if you like extra brightness. This dish pairs well with rice, fries, roasted vegetables, or a simple salad.