1Prepare the marinade with soy sauce, lime juice, Aji Amarillo paste, olive oil, minced garlic, cumin, paprika, chili powder, oregano, salt, and pepper.
2Score the chicken thighs to help the marinade penetrate the meat.
3Add the chicken to the marinade and mix well with your hands to ensure all pieces are coated.
4Refrigerate the marinated chicken for at least 4 hours.
5Lay the marinated chicken out on a baking sheet with a rack.
6Bake the chicken in the oven at 350 degrees Fahrenheit.
7For the Aji Verde sauce, blend cilantro, garlic, jalapeño with seeds, Aji Amarillo, sour cream, mayo, lemon juice or vinegar, and a pinch of salt and pepper.
8Once the chicken reaches an internal temperature of about 150 degrees Fahrenheit, increase the oven heat to 425 degrees Fahrenheit.
9Return the chicken to the oven to get nice and golden.
10Serve the baked chicken thighs with the Aji Verde sauce.
Ingredients
4 lbs bone in chicken thighs
0.5 cup soy sauce
1 lime, juiced
0.25 cup Aji Amarillo paste
2 tbsp olive oil
6 gloves 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
0.5 jalapeno
2 cloves garlic
1 tbsp Aji Amarillo paste
1.5 cup sour cream
0.5 cup mayo
1 lemon, juiced
Salt + pepper to taste
Equipment
baking sheetrackovenblender
Tips
Score the chicken meat to help the marinade penetrate.
Marinate the chicken for at least 4 hours, or until you lose patience for maximum flavor.
When cooking the chicken, ensure it reaches an internal temperature of 150 degrees Fahrenheit before increasing the oven temperature to crisp the skin.