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Peruvian Chicken Thighs with Aji Verde

From Chris Sussman's The Big Green Egg Cookbook
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Ingredients
  

  • 2-4 pounds chicken thighs (5-8 thighs) Trimmed to remove excess skin and fat

Marinade for the Chicken

  • 1/2 cup olive oil
  • 3/4 cup lime juice
  • 12 cloves garlic, coarsely chopped (or 3 tbsp of minced garlic)
  • 3 tbsp kosher salt
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tbsp sugar

Aji Verde Sauce (makes enough for 2-3 meals)

  • 3 jalapeno peppers, deseeded and diced
  • 1 cup fresh cilantro, coarsely chopped
  • 2 clovers garlic (or 1 heaping tablespoon of minced garlic)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tbsp lime juice
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 tbsp olive oil

Instructions
 

Aji Verde Sauce instructions

  • Combine all of the aji verde ingredients into a blender or food processor. Blend until smooth
  • Refrigerate for 6+ hours

Marinade Instructions

  • Combine all of the marinade ingredients, except the olive oil, in a blender of food processor. Blend everything until smooth.
  • Drizzle in the olive oil slowly while blending.

Chicken Instructions

  • Trim the chicken thighs, removing excess fat and skin.
  • Put the chicken in the marinade in a ziploc bag, and marinde for 4 or more hours.
  • Set up the grill for two zone cooking, running at 400-450 degrees.
  • Put the thighs on the hot side of the grill, skin side down, for 4 minutes (or until there is a light char). Flip the thighs and do the same thing.
  • Move the thighs to indirect side of the grill and cook until they reach 175-180 degrees.

Serving

  • There are options on what to do with the sauce. We keep it off to the side, and then dip the meat that is pulled from the thigh into the sauce. It would also work to pour the sauce over the thighs. No rules.