1-First Step: Marinate the chicken Start with boneless chicken thighs. Marinate them for 8 to 24 hours in a blend of garlic, soy sauce, lime juice, oil, cumin, paprika, oregano, and black pepper. Make sure every piece gets coated. Cover and refrigerate while it marinates.

2-Second Step: Blend the Aji Verde green sauce While the chicken marinates, make the sauce so flavors can chill and meld. Blend jalapeños (with ribs removed for less heat), cilantro (or parsley), green onions (green parts only), garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper first. Then slowly add olive oil while blending until the sauce becomes smooth. Refrigerate the green sauce until you’re ready to serve.

3-Third Step: Pick your cooking method You have three main ways to cook Peruvian chicken: grill, roast in the oven, or air-fry. All three are designed to get you to safe, juicy doneness. Use a meat thermometer, because chicken size can change cook time.

4-Fourth Step: Grill instructions (10 to 12 minutes total) Preheat your grill to medium-high. Oil the grates, then grill the marinated thighs. Cook for a total of 10 to 12 minutes, turning as needed, until the internal temperature reaches 165ºF.

5-Fifth Step: Oven instructions (500ºF + water in pan) Preheat the oven to 500ºF. Place the chicken in a roasting pan with water in the pan (this helps keep the chicken moist). Roast for 30 minutes uncovered, then cover for 15 minutes until the internal temperature hits 165ºF.

6-Sixth Step: Air-fryer instructions (360ºF) Preheat the air fryer to 360ºF. Arrange the chicken with space around each piece so hot air can circulate. Air-fry for 12 to 15 minutes, flipping halfway, until the center reaches 165ºF.

7-Final Step: Rest, slice, and serve Once the chicken hits 165ºF, take it off the heat and let it rest briefly before slicing or serving. Spoon Aji Verde green sauce over top or serve it on the side. This pairs especially well in sandwiches or tacos.