Peruvian Style Chicken Thighs with Aji Verde

Ingredients

• 4 lbs bone in chicken thighs
• 1/2 cup soy sauce
• 1 lime, juiced
• 1/4 cup Aji Amarillo paste
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1 tsp cumin
• 2 tsp oregano
• 2 tsp black pepper
• 2 tsp chili powder
• 1 tbsp paprika
• Salt to taste
• 1 bundle cilantro
• 1/2 jalapeno
• 2 cloves garlic
• 1 tbsp Aji Amarillo paste
• 1.5 cup sour cream
• 1/2 cup mayo
• 1 lemon, juiced
• Salt + pepper to taste

Instructions

1. Prepare the marinade by mixing soy sauce, lime juice, Aji Amarillo paste, olive oil, minced garlic, cumin, oregano, black pepper, chili powder, paprika, and salt.
2. Score the chicken thighs slightly to help the marinade penetrate.
3. Mix the marinade with the chicken thighs using your hands.
4. Marinate the chicken in the fridge for at least 4 hours, or longer if desired.
5. Preheat the oven to 350°F (175°C).
6. Place the marinated chicken thighs on a baking sheet with a rack.
7. Bake the chicken until it reaches an internal temperature of 150°F (65°C).
8. For the Aji Verde sauce, blend cilantro, jalapeno, garlic, Aji Amarillo paste, sour cream, mayo, lemon juice, salt, and pepper until smooth.
9. Increase the oven temperature to 425°F (220°C) and return the chicken to the oven to get golden brown.
10. Serve the chicken with Aji Verde sauce.