In a large mixing bowl, combine 6 cloves garlic, ¼ cup soy sauce, ½ cup olive oil, juice from 1 lime, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon oregano, and salt and pepper to taste. Mix well until all the ingredients are fully incorporated. The mixture should be aromatic and rich in color.
Add in the 6 boneless skinless chicken thighs to the bowl and toss them until they’re well coated in the marinade. Make sure every piece of chicken is generously covered. This step is crucial as it allows the flavors to penetrate the meat. Cover the bowl with plastic wrap.
Refrigerate the chicken to marinate for anywhere between 12 to 24 hours. If you can, opt for the longer marination time. The chicken will absorb all the flavors, making it tender and delicious.
When you're ready to prepare the sauce, gather ½ cup mayonnaise, ¼ cup sour cream, juice from 1 lemon or lime, 1 cup cilantro, 2 jalapeños, 2 scallions, 2 cloves garlic, ½ teaspoon fine sea salt, and ¼ teaspoon fresh ground black pepper in a blender. Blend on high until the mixture is smooth and creamy. You want a vibrant green color and a consistency that’s not too thick.
Set the Aji Verde sauce aside. It should be fresh and have a zesty aroma that makes your mouth water.
In a large skillet, heat the remaining ½ cup olive oil over medium-high heat. You’ll know it’s ready when the oil is shimmering. Carefully add the marinated chicken thighs to the skillet. Listen for that satisfying sizzle.
Cook the chicken for about 3 to 4 minutes on each side, or until they turn golden brown and the internal temperature reaches 165°F. The chicken should be juicy and flavorful, with a nice crust on the outside. Avoid overcrowding the skillet to ensure even cooking.
Once the chicken is cooked, let it rest for a few minutes. This allows the juices to redistribute, resulting in tender meat.
Serve the Peruvian Chicken with Aji Verde hot, drizzled generously with the sauce. You can garnish it with fresh cilantro if desired. Enjoy the explosion of flavors with every bite!
