Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tbsp Aji Amarillo paste
  • 1 tbsp Aji Panca paste
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup fresh cilantro, stems included
  • 2 medium jalapeños, seeded
  • 1/2 cup mayonnaise
  • 1 tbsp lime juice
  • 1 clove garlic
  • 1 tsp salt
  • 2 tbsp olive oil

Instructions:

  1. In a large mixing bowl, whisk together the soy sauce, white vinegar, Aji Amarillo paste, Aji Panca paste, minced garlic, cumin, paprika, salt, pepper, and 2 tablespoons of olive oil.
  2. Add the chicken thighs to the bowl, tossing until every inch is coated. Let the chicken marinate for 30 minutes at room temperature.
  3. Heat a large cast iron skillet over medium-high heat until a drop of water dances on the surface.
  4. Place chicken thighs in the pan, working in batches to avoid crowding. Sear for 5–7 minutes per side without moving them, until the exterior is a deep mahogany color and the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pan and let rest for 5 minutes to lock in the juices.
  6. While the chicken rests, place the cilantro, jalapeños, mayonnaise, lime juice, garlic, salt, and 2 tablespoons of olive oil into a high-speed blender or food processor. Blend until the sauce is smooth and velvety.