Peruvian Chicken with Green Sauce (Aji Verde)

For the chicken and marinade: Place chicken in a gallon size resealable bag. Set aside.

In a medium non-reactive mixing bowl whisk together olive oil, 3 Tbsp lime juice, the lime zest, aji amarillo paste, soy sauce, garlic, honey, paprika, smoked paprika, cumin, oregano, coriander, kosher salt and black pepper.

Place chicken thighs in a gallon size resealable bag. Pour marinade mixture over chicken then seal bag while pressing out excess air. Rub marinade over chicken.

Transfer to fridge to marinate for 2 to 12 hours.

While chicken marinates make the aji verde sauce and keep in the fridge (bring to room temp to serve).

For the aji verde sauce: To a high speed blender add mayonnaise, sour cream, cilantro, jalapeños, green onions, 1 1/2 Tbsp lime juice and season with salt to taste.

Cover and blend mixture starting on low speed and gradually increasing to moderately high speed. Blend until cilantro is very finely minced and a sauce is formed. If needed you can add 1 to 2 Tbsp water or olive oil to thin sauce to blend better (my Vitamix blends it without adding any so just depending on your brand and model you may not need any).

To cook the chicken: Preheat a gas grill over medium-high heat to 425 degrees. Brush clean grill grates lightly with oil then place chicken on grill and grill until center of thickest portions register 165 °F, about 5 to 6 minutes per side.

Plate chicken, tent with foil and rest 5 minutes. Serve warm with aji verde sauce generously drizzled over each portion.