Gluten-Free Peruvian Chicken with Aji Verde
By the Gluten Free Recipes team ·
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.
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 . Browse more dinner recipes or return to all gluten-free recipes.
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 certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Peruvian Chicken with Aji Verde: This recipe is naturally gluten-free, relying on certified gluten-free tamari or coconut aminos and cornstarch or arrowroot starch for thickening. Ensure all packaged ingredients, like mayonnaise, are also certified gluten-free.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bunch cilantro
- 1 jalapeno seeded and deveined
- 0.5 cup mayonnaise (ensure GF)
- 2 tbsp lime juice
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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
