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–+ servings
Recipe bdc1ca19ce

Easy Spicy Peruvian Chicken

A quick and comforting dish featuring marinated chicken thighs with the vibrant flavors of ají amarillo, garlic, and lime, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Latin American, Peruvian
Servings 4 servings
Calories 300 kcal

Ingredients
  

For the marinade

  • 3 tablespoons ají amarillo paste or more to taste
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lime juice don't skimp on the lime
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika adds warmth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil or other neutral oil

For the chicken

  • 6 chicken thighs (bone-in, skin-on preferred) can use boneless if needed

For the sauce

  • 1 medium red onion, thinly sliced
  • 1 cup chicken broth low-sodium if you're watching salt
  • 1/4 cup chopped cilantro plus more for garnish
  • 1 fresh ají amarillo pepper, sliced optional, for extra heat and visual appeal

Instructions
 

Preparation

  • Make the marinade by mashing together the ají amarillo paste, minced garlic, lime juice, ground cumin, smoked paprika, salt, pepper, and vegetable oil in a bowl until thick and glossy.
  • Pat the chicken thighs dry with paper towels and coat them in the marinade. Refrigerate for at least 30 minutes, up to 2 hours, or overnight for best results.

Cooking

  • Preheat your oven to 200°C (400°F) and line a baking sheet with foil or parchment.
  • Arrange the marinated chicken thighs skin-side up on the baking sheet, ensuring they have space to breathe.
  • Bake for 25–30 minutes, checking at 20 minutes. The internal temperature should reach 74°C (165°F) when done.
  • While the chicken roasts, sauté the sliced red onion in a skillet over medium heat until translucent, about 5 minutes.
  • Add in the sliced ají amarillo pepper and cook for another 2 minutes.
  • Pour in the chicken broth and simmer for 5 minutes, then stir in the chopped cilantro.

Serving

  • Remove the chicken from the oven and let it rest for 5 minutes.
  • Plate the thighs, spoon the amarillo-onion sauce over them, and garnish with extra cilantro.

Notes

For best results, do not overcrowd the baking sheet. If sensitive to chili oils, wear gloves while handling the marinade.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 4gSodium: 600mgFiber: 1gSugar: 1g
Keyword Comfort Food, Easy Recipe, Peruvian Chicken, Spicy Chicken, Weeknight Dinner
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