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Peruvian Chicken awith Green Sauce

Cook Time 30 minutes
Total Time: 1 hour 30 minutes
Servings 4


Chicken and Marinade

  • 5-6 chicken thighs (1.5lb. -2lb.)
  • salt and pepper
  • 1 limes (only the juice)
  • 6 garlic cloves minced
  • 2 tsp paprika
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 2 tsp hot sauce
  • 1 tbsp honey


  • 1 handful cilantro (stems included, thoroughly washed)
  • 4 oz aji pepper paste (substitute canned green chilis if you can not find aji)
  • 2 fresh jalepenos
  • 2 cloves garlic
  • 1/4 cup mayo
  • 1 limes (only juice)
  • 2 tbsp olive oil
  • splash of cider vinegar
  • salt and pepper to taste


  • Put the chicken in a large zip top bag or a bowl. Add in all the marinade ingredients and mix well to combine. Close the bag or cover the bowl and allow to rest in the fridge for at least one hour or as long as overnight.
  • Spray or brush some oil on a baking sheet and preheat oven to 425 degrees. Remove the chicken from the marinade and place onto a baking sheet. Bake for about 40 minutes, flipping once during baking.
  • Meanwhile, put all the sauce ingredients into a blender and blend until smooth.
  • Remove chicken from the oven, top with sauce, and serve.

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