Name: Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: Peruvian
Ingredients: 4 pieces bone-in, skin-on chicken thighs; Boiling water, for the skin; ¼ cup soy sauce; 6 cloves garlic, minced (about 2 tablespoons); 1 tablespoon aji amarillo paste; 1 tablespoon fresh lime juice; 1 teaspoon fresh lime zest; 1 teaspoon pasilla chile powder; 1 teaspoon ground cumin; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon kosher or sea salt; 1 teaspoon freshly ground black pepper; 1 cup fresh cilantro leaves; 3 scallions, root end removed and roughly chopped; 1 jalapeño, seeded if desired; 1 clove garlic, peeled; ⅓ cup mayonnaise, sour cream, or plain Greek yogurt; 2 tablespoons fresh lime juice; 1 teaspoon fresh lime zest; 1.5 teaspoons aji amarillo paste; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon soy sauce; ½ teaspoon ground cumin; ½ teaspoon kosher or sea salt; Sliced scallion greens; Fresh lime zest; Lime wedges

Jump to Recipe· 4.3 from 12 reviews

If you are craving something vibrant, bursting with flavor, and downright irresistible, then you have to try my Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce Recipe. This dish marries the smoky, fruity heat of aji amarillo with a lively, tangy marinade that perfectly tenderizes the chicken thighs. To top it off, a zesty, creamy green sauce brings a cooling counterbalance that makes every bite a delightful explosion of textures and bold flavors. Whether you’re planning a weeknight dinner or an impressive gathering, these chicken thighs will quickly become one of your go-to favorites.

Ingredients You’ll Need

The image shows a glass blender jar on a white marbled surface with layers of ingredients inside. At the bottom, there is a mustard-yellow creamy layer mixed with dark seeds and spices, topped with an uneven dollop of pale creamy ingredients that look like garlic or ginger paste. Surrounding these are dark brown and reddish sauces, blending unevenly with the lighter parts. In the background, a clear glass bowl holds lime wedges with a bright green color. A woman's hand is resting close to the bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and thoughtful ingredient choices. Each item plays a crucial role in building the complex layers of flavor, from the perfectly crispy skin to the spicy, bright sauce that accompanies it. Here’s what you’ll need to bring this dish to life.

Bone-in, skin-on chicken thighs: Ideal for juicy meat and crisp skin when cooked properly.
Boiling water: Used to blanch the skin so it crisps up beautifully in the oven.
Soy sauce: Adds deep umami and saltiness to the marinade and sauce.
Garlic: Infuses pungency and warmth into both marinade and sauce.
Aji amarillo paste: The heart of this recipe, providing fruity heat and vibrant color.
Fresh lime juice and zest: Provides essential acidity and brightness to balance richness.
Pasilla chile powder and ground cumin: Layered spices that add earthy warmth and complexity.
Dijon mustard: Lends a subtle tang and helps emulsify the sauce.
Honey: Balances the heat and acidity with a touch of gentle sweetness.
Kosher or sea salt and freshly ground black pepper: Essential for seasoning and highlighting all flavors.
Fresh cilantro, scallions and jalapeño: Bright, herbaceous elements making the sauce fresh and spicy.
Mayonnaise, sour cream, or Greek yogurt: Provides creaminess and mellows the spice in the sauce.
Lime wedges and sliced scallion greens: Perfect for finishing touches and serving.

How to Make Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce Recipe

Step 1: Prep the Chicken Skin for Ultimate Crispiness

This unique step is the secret to achieve irresistibly crispy skin. Arrange the chicken thighs skin-side up on a wire rack set over the sink, then carefully pour boiling water over the skin until it stops contracting. This brief blanching tightens the skin, ensuring it crisps beautifully during roasting. It’s a simple trick that elevates the texture dramatically.

Step 2: Mix the Flavor-Packed Marinade

In a large measuring cup or bowl, whisk together soy sauce, minced garlic, aji amarillo paste, fresh lime juice and zest, pasilla chile powder, ground cumin, Dijon mustard, honey, salt, and freshly ground black pepper. This marinade is a brilliant harmony of salty, spicy, tangy, and slightly sweet flavors that soak deep into the chicken, making every bite enticing.

Step 3: Marinate the Chicken Thoroughly

Place the chicken thighs into a resealable plastic bag or airtight container, then pour the marinade over the top. Toss to coat each piece evenly and refrigerate for at least 4 hours or overnight if possible. This slow infusion allows the aji amarillo and spices to tenderize the meat and create that rich, unmistakable flavor.

Step 4: Preheat Your Oven

When you’re ready to cook, preheat your oven to a high temperature (around 425°F or 220°C) to ensure the chicken skin crisps properly and the meat cooks through while staying juicy.

Step 5: Dry the Chicken Before Cooking

Remove the chicken from the marinade and pat it dry thoroughly with paper towels. This step is key because excess moisture prevents the skin from crisping up. The better you dry the surface, the crunchier the skin you’ll achieve.

Step 6: Arrange Chicken and Prepare for Cooking

Place the thighs skin-side up on a sheet pan in a single layer. Insert a meat probe into the thickest part of the largest thigh, avoiding the bone. This helps monitor the internal temperature for perfectly cooked chicken.

Step 7: Roast the Chicken Until Perfect

Pop the chicken into the preheated oven and cook until the meat thermometer reaches 165°F (74°C), usually about 15 to 20 minutes depending on your oven and thigh size. The high heat crisps the skin beautifully while keeping the chicken juicy and flavorful inside.

Step 8: Whip Up the Spicy Green Sauce

While the chicken cooks, combine fresh cilantro leaves, chopped scallions, jalapeño, garlic, your choice of mayo, sour cream or Greek yogurt, lime juice and zest, aji amarillo paste, Dijon mustard, honey, soy sauce, ground cumin, and salt in a food processor. Blend until smooth and creamy. This bright, spicy sauce is the perfect accompaniment—cool and tangy with a hint of heat.

Step 9: Serve the Chicken with Sauce

Once cooked, transfer the chicken to a platter and garnish with fresh scallion greens and a sprinkle of lime zest for extra zing. Serve alongside lime wedges and your freshly prepared spicy green sauce. The combination is irresistible and guarantees to impress.

How to Serve Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce Recipe

A single piece of roasted chicken with a crispy, browned skin sits in the center of a white plate. Underneath the chicken, there is a small amount of green sauce spread on the left side, showing its creamy and smooth texture with specks of herbs. On the right side of the chicken, there are two lime wedges with a bright green color and a slightly charred surface. Small slices of green onion are sprinkled on top of the chicken, adding a fresh touch. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding sliced scallion greens and a dusting of fresh lime zest not only boosts the dish’s visual appeal but also enhances the fresh, vibrant flavors. The lime wedges on the side allow everyone to add a burst of citrus that perfectly balances the smoky heat.

Side Dishes

This dish pairs wonderfully with simple, fresh sides like cilantro-lime rice, roasted vegetables, or a crisp green salad. The spicy green sauce serves as a fantastic dip for roasted potatoes or grilled corn, rounding out a colorful, well-balanced meal.

Creative Ways to Present

For a festive twist, serve the chicken thighs on a wooden board alongside bowls of the spicy green sauce and toppings. Consider adding some pickled red onions or fresh avocado slices for extra texture and flavor variety. This inviting presentation makes it perfect for casual dinner parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any leftover chicken and sauce, store them separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the sauce keeps well for about 4 days. Keeping them apart preserves the texture, especially the crispy chicken skin.

Freezing

You can freeze the marinated chicken thighs before cooking by placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. However, freezing cooked chicken is possible but may reduce crispiness. Reheat gently for best results.

Reheating

To reheat, place the chicken on a baking sheet and warm it in a 375°F (190°C) oven until heated through and the skin regains some crispness—usually about 10-15 minutes. Reheat the sauce separately in a small bowl or stir it well before serving chilled or at room temperature.

FAQs

What is aji amarillo paste and where can I find it?

Aji amarillo paste is a Peruvian chili paste made from yellow chili peppers known for their fruity, medium heat. You can find it in Latin American grocery stores or online. It’s essential for this recipe as it gives distinct color and flavor.

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can work in a pinch but bone-in, skin-on chicken thighs deliver the best flavor, moisture, and texture, especially when crisping the skin.

Is the spicy green sauce very hot?

The sauce has a moderate heat level thanks to the jalapeño and aji amarillo, but it’s balanced by creamy mayonnaise or yogurt and lime juice, making it pleasantly spicy without overwhelming most palates.

How long can I marinate the chicken?

Marinate for at least 4 hours for good flavor absorption. For even deeper taste, up to 24 hours in the refrigerator is ideal. Avoid marinating longer to prevent the acid from altering the texture too much.

Can I grill the chicken instead of roasting?

Absolutely! Grilling adds wonderful smoky notes. Just be sure to dry the chicken well after marinating and cook skin-side down first to get that crispy skin you want.

Final Thoughts

This Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce Recipe is one of those dishes that turns an ordinary meal into a vibrant celebration of flavor. The combination of aji amarillo’s fruity heat with the bright lime and creamy sauce is truly unforgettable. I encourage you to give this recipe a go—you’ll love how it brightens up your dinner table and becomes a favorite recipe to share with friends and family.