Peruvian Chicken
- booziefoodie
- 2 days ago
- 2 min read
If you’ve never had Peruvian chicken before, get ready to meet your new favorite dinner. This recipe is bold, smoky, a little spicy, and absolutely packed with flavor thanks to a vibrant marinade made with aji amarillo, aji panca, garlic, lime, and warm spices. It’s incredibly easy to throw together and perfect for grilling season. I love serving it with a creamy, zesty aji verde sauce. It’s the combo that takes it to a whole new level. Whether you’re feeding the family or hosting friends, this is one of those recipes everyone will rave about (and yes, they’ll ask for it again next week).
WHAT YOU'LL NEED
2 lbs boneless skinless chicken thighs
6 -7 garlic cloves, pressed through a garlic press or grated
2 lbs chicken thighs
1/4 cup soy sauce
Zest of 1 lime
2 tbsp aji amarillo paste
2 tbsp aji panca paste
2 tbsp freshly squeezed lime juice
2 tbsp olive oil
2 tsp smoked paprika
2 tsp oregano
1.5 tsp ground coriander
1.5 tsp ground cumin
1 tsp roasted chicken bouillon
3/4 tsp ground ginger
1/2 tsp black pepper
DIRECTIONS:
1. In a large bowl, whisk together the garlic, lime zest, aji amarillo paste, aji panca paste, soy sauce, lime juice, olive oil, and all the spices—smoked paprika, oregano, coriander, cumin, chicken bouillon, ginger, and black pepper—until smooth and well combined.
 2. Add the chicken thighs to the bowl and toss until every piece is fully coated in the marinade.
 3. Cover and refrigerate for at least 8 hours, but overnight is even better for maximum flavor.
 4. Preheat your grill and grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165 and ENJOY!
