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Peruvian Charred Chicken & Aji Verde

Peruvian Charred Chicken & Aji Verde

4.5rating out of 5

(1499 reviews from our customers)

Prep Time

40 min



For this twist on succulent Peruvian chicken, you'll marinate British chicken thighs in spices and citrus, then bake until charred and crisp. Serve with zingy aji verde. Buen provecho!

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 tomato
1 lime
1 garlic clove
2 spring onions
20g coriander
British Chicken Thighs With Skin on - re-touch
320g British chicken thighs, skin on
1 tbsp ground cumin
1 honey pot (25g)
1 carrot
Soy sauce sachet new
1 soy sauce sachet (30ml) †
1 Dijon mustard pot (5.5g) †
green chilli
1 green chilli
3 white potatoes
1 mayonnaise sachet (30ml) †
You Will Need
Food processor, tin foil, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 tomato
  • 1 lime
  • 1 garlic clove
  • 1 spring onion
  • 20g coriander
  • 320g British chicken thighs, skin on
  • 1 tbsp ground cumin
  • 1 pot of honey (25g)
  • 1 carrot
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 1 green chilli
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 703 kJ
168 kcal
2969 kJ
709 kcal
of which saturates
10 g
2.3 g
42.2 g
9.7 g
of which sugars
11.4 g
3.7 g
48 g
15.6 g
Fibre 1.4 g 5.9 g
Protein 8.7 g 36.7 g
Salt 0.64 g 2.69 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
1 lime
1 garlic clove
1 spring onion
spring onion
20g coriander
coriander (100%)
320g British chicken thighs, skin on
chicken thigh meat (100%)
1 tbsp ground cumin
ground cumin
1 pot of honey (25g)
blossom honey
1 carrot
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
1 green chilli
green finger chillies (100%)
1 white potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (gluten, soya, mustard, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Combine the ground cumin, soy sauce, honey and Dijon mustard with the juice of 1/2 [1] lime and 1 tbsp [2 tbsp] vegetable oil in a large bowl

Pat the chicken thighs dry with kitchen paper and add them to the bowl

Turn the chicken thighs several times until fully coated in the marinade


Add the coated chicken thighs and any remaining marinade to a tin foil-lined baking tray

Put the tray in the oven for 25-30 min or until dark brown, crispy and cooked through (no pink meat!) – this is your charred chicken


Cut the potatoes (skins on) into chips

Add the chips to a separate baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp


Whilst everything's in the oven, peel and roughly chop the garlic

Trim, then roughly chop 1 [2] spring onion[s]

Chop the green chilli[es] roughly


Add the chopped spring onion, chopped garlic (don't like raw garlic? Just add a little!) and green chilli (can't handle the heat? Go easy!) to a food processor

Add the mayo, coriander and juice of the remaining lime

Season with a pinch of salt and blitz until smooth – this is your aji verde


Top, tail and grate the carrot[s]

Chop the tomato[es] in half, then slice finely

Trim, then slice the remaining spring onion[s] finely


Add the grated carrot, sliced tomato and sliced spring onion to a bowl with a generous drizzle of olive oil and a large pinch of salt

Stir it all together – this is your carrot salad


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Slice the charred chicken and serve it with the chips, carrot salad and aji verde to the side for dipping

Drizzle any remaining juices from the chicken all over


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