Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Chicken with aji sauce and Peruvian potatoes Food Chicken with aji sauce and Peruvian potatoes Preparation time 20 minutes + 30 minutes marinating Cooking time 45 minutes Serves 4 INGREDIENTS 8 (1.6kg) chicken thigh cutlets, (skin on if possible) or 800g boneless chicken thighs (skin on) Coriander sprigs, to garnish Green salad, to serve Marinade 1 tbsp paprika 2 tsp dried chilli flakes 2 tbsp soft brown sugar 4 garlic cloves, crushed Salt and freshly ground black pepper 2 tbsp extra virgin olive oil Zest and juice of 1 large lime Aji Sauce 4 green jalapeño chillies, seeded 4 shallots, roughly sliced ¼ cup coriander stems & leaves, chopped 2 tbsp red wine vinegar ½ tsp grated lime zest 1½ tbsp lime juice ¼ cup (60ml) extra-virgin olive oil, plus extra for cooking Salt and freshly ground black pepper Potatoes 750g potatoes (desiree), peeled and halved ¼ cup (60ml) extra virgin olive oil 1 tbsp dried oregano or marjoram 4 cloves garlic, finely chopped Salt and freshly ground black pepper METHOD Cut two deep slashes through skin and flesh of chicken. Combine marinade ingredients and rub into chicken. Stand for 30 minutes to 1 hour. Serve chicken with aji sauce and potatoes. Garnish with coriander sprigs and serve with a green salad, if desired. Place chicken, skin-side down, on heated, lightly oiled grill plate (or grill of covered barbecue) on low heat about 15 minutes. Turn over, cover chicken with foil (or close barbecue lid) for a further 15 minutes or until chicken is cooked through. Check frequently. For the aji sauce: place the jalapeños, shallots and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper. Pre-heat oven to 180°C. Toss potatoes with remaining ingredients and place on a baking tray. Roast until golden (approx 45 minutes). Turn half way if necessary. Food Preparation time 20 minutes + 30 minutes marinating Cooking time 45 minutes Serves 4 SHARE You might also like Food Miguel Maestre's Calasparra rice-crusted sardines with green beans and chorizo Words by Miguel Mastre on 7 May 2015 Food Miguel Maestre's chickpea and chorizo hotpot Words by Miguel Maestre on 20 Jul 2016 Food Portuguese paella