Peruvian Marinated Chicken Thighs, Green Aji Sauce, Smashed Potatoes

20-30 min.

Chicken thighs, aji sauce, potatoes, salad dressing

Salad - Dressing will work on just about any green salad, but the original calls for crisp lettuce/greens, tomatoes, radishes, avocado, (substitute or add cucumber and strawberry both optional).

Thaw in cold water, open immediately, refrigerate and use within 24 hours for best results.

Chicken - Heat a grill on medium-high or an oven to 425-450.  Add chicken and grill until browned on one side, flip and repeat about 10-15 min (be sure internal temperature reaches 160F).  In the oven, roast on a sheet pan (or better yet, raised on a wire rack on a sheet pan) until chicken has browned in spots and reaches 160F, about 25 min.  Serve with sauce on the side.

Potatoes - In the oven, lay on pan around chicken or in a separate pan and heat until crisped in spots and warmed through, up to 20 min.  On the grill, heat in a pan on the grill, stirring occassionally.  Pour over some of the sauce (if desired).

Salad - Chop lettuce, radish, avocado, tomatoe or strawberry, and, if using cucumber.  Toss with enough dressing to coat and serve.

Add grilled corn for more veggie.