Ingredients

5 bone in, skin on chicken thighs

for the marinade

1 ½ tbsp minced garlic

⅓ c soy sauce

2 tsp agave

2 ½ tbsp lime juice

1 ½ tsp lime zest

1 tbsp ground cumin

1 tbsp smoked paprika

1 ½ tbsp neutral oil

1 tsp salt

½ tsp black pepper

for the aji verde sauce

1 c cilantro, packed

1 jalapeño, de seeded & roughly chopped

2 garlic cloves, roughly chopped

3 scallions, roughly chopped

¾ tbsp aji amarillo

½ c mayonnaise

1 tsp agave

2 tbsp lime juice

salt

pepper

Tools

bowl

whisk

bag ziploc

air fryer

blender

Directions

Step 1

In a bowl, whisk all of the ingredients for marinade until well combined. Place the chicken in a ziploc bag & pour in the marinade. Shake to coat. Marinate for 2-24 hours, turning the bag occasionally.

1 ½ tbsp minced garlic

⅓ c soy sauce

2 tsp agave

2 ½ tbsp lime juice

1 ½ tsp lime zest

1 tbsp ground cumin

1 tbsp smoked paprika

1 ½ tbsp neutral oil

½ tsp black pepper

5 bone in, skin on chicken thighs

1 tsp salt

bowl

whisk

ziploc

Step 2

When ready to cook the chicken, remove from the refrigerator & set on counter the for 20 minutes, allowing it to come to room temperature. Preheat the air fryer to 385°F & cook the chicken for 8 minutes per side or until crisp & fully cooked (thickest part reaches 165ºF). Allow to cool slightly.

air fryer

Step 3

Serve chicken with aji verde sauce.

for the aji verde sauce

Step 4

for the aji verde sauce

1 c cilantro, packed

1 jalapeño, de seeded & roughly chopped

2 garlic cloves, roughly chopped

3 scallions, roughly chopped

¾ tbsp aji amarillo

1 tsp agave

2 tbsp lime juice

½ c mayonnaise

pepper

blender

Step 1

While chicken is cooking, add all of the sauce ingredients to a blender excluding the mayonnaise. Blend until smooth. Add the mayonnaise & briefly blend until combined. Season with salt & pepper to taste.