A vibrant and flavorful Peruvian-inspired chicken, marinated in a pungent aji amarillo paste, savory soy sauce, tangy vinegar, and aromatic spices, then oven-roasted until golden and tender.
Peruvian Aji Amarillo Chicken
A vibrant and flavorful Peruvian-inspired chicken, marinated in a pungent aji amarillo paste, savory soy sauce, tangy vinegar, and aromatic spices, then oven-roasted until golden and tender.
Ingredients
- 1 whole chicken cut into 8 pieces
- 4 tablespoons aji amarillo paste
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together aji amarillo paste, soy sauce, red wine vinegar, minced garlic, cumin, smoked paprika, dried oregano, salt, and black pepper to create the marinade.
- Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
- When ready to cook, preheat your oven to 425°F (220°C).
- Remove the chicken from the marinade, letting any excess drip off. Place the chicken pieces skin-side up on a baking sheet lined with parchment paper or foil. Drizzle lightly with olive oil.
- Roast for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is golden brown and crispy.
- For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5-10 minutes before serving.
Notes
Serve with roasted potatoes, rice, or a fresh salad. For extra crispiness, broil for the last few minutes. Aji amarillo paste can be found in Latin American markets or online. Adjust spice level to taste.
