Peruvian Aji Amarillo Grilled Chicken

How to Make Peruvian Aji Amarillo Grilled Chicken

1. 1

   Step 1: Prepare the aji amarillo marinade

   In a medium bowl, whisk together aji amarillo paste, minced garlic, lime juice, soy sauce, olive oil, honey, ground cumin, kosher salt, and black pepper until smooth. Taste and adjust for salt or heat — the paste varies by brand, so add a little more honey or lime if it feels too spicy or salty. Reserve 2 tablespoons of the marinade in a small bowl and refrigerate it for basting and finishing (do not use reserved marinade unless set aside before raw chicken contact).

   For this step

   • 3 tbspAji amarillo paste
   • 4 clovesGarlic, minced
   • 2 tbspFresh lime juice
   • 2 tbspSoy sauce
   • 3 tbspOlive oil
   • 1 tbspHoney
   • 1 tspGround cumin
   • 1 1/2 tspKosher salt
   • 1/2 tspGround black pepper
   
2. 2

   Step 2: Marinate the chicken

   Pat the chicken thighs dry and lightly score the skin with a few shallow cuts to help the marinade penetrate and the skin crisp. Place the chicken in a large zip-top bag or a shallow dish and pour the remaining marinade over it, massaging to coat evenly; refrigerate for at least 1 hour and up to overnight for best flavor. Remove chicken from the fridge 20 minutes before grilling to take the chill off.

   For this step

   • 4 piecesChicken thighs, bone-in, skin-on
   
3. 3

   Step 3: Preheat and prepare the grill

   Set your grill for direct medium-high heat (about 400°F / 200°C) and clean the grates well. Oil the grates by dipping a folded paper towel in oil and using tongs to wipe the grates, or brush the chicken lightly with oil to prevent sticking.
4. 4

   Step 4: Grill the chicken

   Place the thighs skin-side down over direct heat and grill, uncovered, until the skin is deeply browned and crisp, about 6–8 minutes. Flip and move to a slightly cooler zone if flare-ups occur, then continue grilling until an instant-read thermometer inserted at the thickest part reads 165°F (74°C), about 18–22 more minutes depending on size. In the last 6–8 minutes, baste once or twice with the reserved marinade (do not brush earlier reserved marinade onto raw meat unless it was set aside before contact).
   
5. 5

   Step 5: Rest and finish

   Transfer the chicken to a cutting board and let rest 8–10 minutes to let the juices redistribute and finish cooking gently. If you like, brush with any remaining reserved marinade or a little extra olive oil and squeeze fresh lime over the thighs just before serving.
6. 6

   Step 6: Slice and serve

   Serve whole thighs or slice across the grain and plate with lime wedges, simple salad, or rice and grilled vegetables — this chicken pairs well with Peruvian-style sides like crunchy salad or roasted potatoes. Leftovers keep well and are delicious cold in sandwiches or salads.
   

1. In a medium bowl, whisk together aji amarillo paste, minced garlic, lime juice, soy sauce, olive oil, honey, ground cumin, kosher salt, and black pepper until smooth. Taste and adjust for salt or heat — the paste varies by brand, so add a little more honey or lime if it feels too spicy or salty. Reserve 2 tablespoons of the marinade in a small bowl and refrigerate it for basting and finishing (do not use reserved marinade unless set aside before raw chicken contact).
2. Pat the chicken thighs dry and lightly score the skin with a few shallow cuts to help the marinade penetrate and the skin crisp. Place the chicken in a large zip-top bag or a shallow dish and pour the remaining marinade over it, massaging to coat evenly; refrigerate for at least 1 hour and up to overnight for best flavor. Remove chicken from the fridge 20 minutes before grilling to take the chill off.
3. Set your grill for direct medium-high heat (about 400°F / 200°C) and clean the grates well. Oil the grates by dipping a folded paper towel in oil and using tongs to wipe the grates, or brush the chicken lightly with oil to prevent sticking.
4. Place the thighs skin-side down over direct heat and grill, uncovered, until the skin is deeply browned and crisp, about 6–8 minutes. Flip and move to a slightly cooler zone if flare-ups occur, then continue grilling until an instant-read thermometer inserted at the thickest part reads 165°F (74°C), about 18–22 more minutes depending on size. In the last 6–8 minutes, baste once or twice with the reserved marinade (do not brush earlier reserved marinade onto raw meat unless it was set aside before contact).
5. Transfer the chicken to a cutting board and let rest 8–10 minutes to let the juices redistribute and finish cooking gently. If you like, brush with any remaining reserved marinade or a little extra olive oil and squeeze fresh lime over the thighs just before serving.
6. Serve whole thighs or slice across the grain and plate with lime wedges, simple salad, or rice and grilled vegetables — this chicken pairs well with Peruvian-style sides like crunchy salad or roasted potatoes. Leftovers keep well and are delicious cold in sandwiches or salads.