Gluten-Free Peruvian Chicken with Aji Verde

Juicy, marinated chicken thighs are roasted to tender perfection, then bathed in a vibrant, herbaceous Aji Verde sauce. This dish offers a delightful balance of savory, spicy, and creamy notes, making for a truly satisfying gluten-free meal.

Prep: 10 min Cook: 60 min Total: 70 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 12 ingredients — including boneless, olive oil, garlic — and walks through 6 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Peruvian Chicken with Aji Verde: When preparing this dinner recipe, exercise caution with ingredients that may be processed in facilities with gluten-containing grains. Always check for gluten-free certifications on packaged goods, especially gluten-free tamari alternatives and mayonnaise, to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Peruvian Chicken with Aji Verde: This recipe is naturally gluten-free, relying on gluten-free tamari or coconut aminos and cornstarch or arrowroot starch for thickening. Ensure all packaged ingredients, like mayonnaise, are also gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 400°F (200°C). Pat the boneless, skinless chicken thighs dry with paper towels to ensure a good sear. Season them generously on all sides with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total.
2 Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until a beautiful golden-brown crust forms.
3 Once seared, transfer the skillet with the chicken to the preheated oven. Roast for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should feel firm to the touch and be opaque throughout.
4 While the chicken roasts, prepare the Aji Verde sauce. In a blender or food processor, combine 1 bunch of fresh cilantro (stems and leaves), 1 seeded and deveined jalapeno, 0.5 cup of gluten-free mayonnaise, and 2 tablespoons of fresh lime juice. Blend until the mixture is smooth and vibrantly green, scraping down the sides as needed.
5 In a small bowl, whisk together 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth. In a saucepan, heat 1 cup of gluten-free chicken or vegetable stock with 2 tablespoons of gluten-free tamari or coconut aminos over medium heat. Bring the mixture to a gentle simmer, then slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce thickens to a glossy consistency.
6 Once the chicken is cooked, remove the skillet from the oven. Pour the thickened sauce over the chicken thighs in the skillet, ensuring each piece is coated. Let it simmer gently on the stovetop for another 2-3 minutes to allow the flavors to meld. Serve the saucy chicken immediately over steamed rice or gluten-free pasta, with a generous drizzle of the Aji Verde sauce.

Nutrition (per serving)

596

Calories

42g

Protein

46g

Carbs

20g

Fat

Fiber

534mg

Sodium

Tips & Notes

For a more traditional aji verde, blend in a spoonful of aji amarillo paste labeled gluten-free.
Blend the cilantro stems along with the leaves, as step 4 says. The stems carry plenty of flavor.
Season the chicken with cumin, paprika and garlic before searing for a closer match to Peruvian roast chicken.

Common questions

What cross-contamination risk is specific to Gluten-Free Peruvian Chicken with Aji Verde?

Check boneless, skinless chicken thighs, olive oil, garlic, minced before they go into Gluten-Free Peruvian Chicken with Aji Verde. Exercise caution with ingredients that may be processed in facilities with gluten-containing grains. Always check for gluten-free certifications on packaged goods, especially gluten-free tamari alternatives and mayonnaise, to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Learn More

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