Description
This vibrant Aji Amarillo Marinated Chicken Thighs recipe features tender, juicy chicken infused with a bold blend of South American spices and citrusy notes. The chicken is marinated in a flavorful mix of aji amarillo paste, garlic, lime, and spices, then oven-roasted to crispy perfection. Served alongside a creamy, spicy green sauce made with fresh cilantro, jalapeño, and mayonnaise or Greek yogurt, this dish offers an exciting balance of heat and freshness perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 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
For the Sauce
- 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
For Serving
- Sliced scallion greens
- Fresh lime zest
- Lime wedges
Instructions
- Prepare Chicken: Place a wire rack over your sink. Arrange the chicken thighs skin-side up on the rack in a single layer with space between each piece. Pour boiling water over the chicken skin until it stops contracting; this helps the skin crisp up during cooking.
- Prepare Marinade: In a large liquid measuring cup, combine soy sauce, minced garlic, aji amarillo paste, fresh lime juice, lime zest, pasilla chile powder, ground cumin, Dijon mustard, honey, kosher salt, and freshly ground black pepper. Stir thoroughly until fully blended.
- Marinate Chicken: Place the chicken thighs in a plastic zipper-lock bag or a container with a lid. Pour the marinade over the chicken and turn the pieces to coat evenly. Refrigerate for at least 4 hours or up to 24 hours for maximum flavor absorption.
- Preheat Oven: When ready to cook, preheat your oven to 425°F (220°C) and position a rack in the middle.
- Dry Chicken: Remove the chicken from the marinade and pat each piece dry with paper towels to ensure the skin crisps beautifully when cooked.
- Prepare Chicken to Cook: Place the chicken skin-side up on a sheet pan in a single layer. Insert a cooking probe into the center of the largest thigh, avoiding the bone, if using for temperature monitoring.
- Cook Chicken: Place the sheet pan in the preheated oven. Cook the chicken until the probe reaches an internal temperature of 165°F (74°C), about 15 to 20 minutes depending on your oven and chicken size.
- Prepare Sauce: While the chicken is cooking, add cilantro, scallions, jalapeño, garlic, mayonnaise (or sour cream/Greek yogurt), fresh lime juice, lime zest, aji amarillo paste, Dijon mustard, honey, soy sauce, ground cumin, and kosher salt into a food processor.
- Purée Sauce: Blend the ingredients in the food processor until the sauce is smooth and fully combined. Set aside until the chicken is done cooking.
- Serve: Transfer the cooked chicken thighs to a serving platter. Garnish with sliced scallion greens and fresh lime zest. Serve immediately with the spicy green sauce on the side along with lime wedges for squeezing.
Notes
- Pouring boiling water over the chicken skin before roasting helps to tighten and crisp the skin.
- Marinate chicken for longer if possible (up to 24 hours) to maximize flavor.
- Patting chicken dry before roasting ensures the skin crisps well in the oven.
- Use a cooking probe for precise temperature control and juicy chicken.
- The sauce can be made ahead and refrigerated; bring to room temperature before serving.
- Adjust jalapeño seeds in the sauce to control heat according to preference.
- Substitute mayonnaise with Greek yogurt or sour cream for a lighter sauce variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
