The house got way too quiet after they left | Peruvian Chicken recipe in description

Peruvian Chicken (Serves 6–8)

Ingredients

For the Chicken

4–5 lbs bone-in chicken thighs

3 tbsp @ajiamarillosauce

3 tbsp @mama.tere.usa aji panca paste

Zest of 1 lemon

Juice of 1 lemon

2 tsp paprika

2 tsp cumin

1 tsp dried oregano

5 cloves garlic, minced

Salt & pepper to taste

For the Aji Verde (Green Sauce)

2 cups fresh cilantro (packed)

2–3 jalapeños, seeded for less heat

3 cloves garlic

½ cup mayonnaise

¼ cup sour cream

Salt & pepper to taste

Method

Marinate the Chicken
In a huge bowl, toss chicken thighs with aji amarillo, aji panca, lemon zest, lemon juice, paprika, cumin, oregano, minced garlic, salt, and pepper.
Mix well to coat everything evenly.
Cover and marinate at least 3 hours (overnight is best).

Grill or Roast
Preheat your grill (I used my Big Green Egg) or oven to 375°F.
If grilling, use indirect heat or a deflector plate to prevent burning.
Cook for about 1 hour or until internal temp hits 165°F.
Let rest for 10 minutes.

Make the Aji Verde
Blend cilantro, jalapeños, garlic, mayo, sour cream, salt, and pepper until smooth.
Chill in the fridge for at least 30 minutes before serving.

Serve
Pile the chicken on a big platter.
Serve with the chilled green sauce on the side.
Watch your friends and family devour it.

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