Peruvian Aji Amarillo Grilled Chicken

Bright, slightly fruity heat from aji amarillo meets the deep, comforting char of grilled chicken in this recipe. The paste—Peru’s signature yellow pepper concentrate—gives a vivid color and a tangy, tropical spice that plays beautifully against lime, garlic, soy, and a touch of honey. Crisp, scored skin and a mindful two-stage grilling method keep the exterior deeply caramelized while the thighs stay succulent inside; a final rest lets the juices redistribute so every bite is glossy and juicy.

This version leans into balance and technique: a bit of soy delivers savory depth, cumin anchors the brightness, and reserving a small amount of marinade to baste late in the cook builds layers of flavor without cross-contaminating. It’s a weeknight winner that also reads as special enough for a weekend barbecue—pair it with simple, bright sides and you’ll have a meal that feels both adventurous and unfussy. If you don’t often cook with aji amarillo, think of this as a gateway: the paste is forgiving, and small tweaks of honey or lime let you dial heat and acidity to taste.