Churu Chicken Amarillo (Spicy Peruvian Chicken Recipe)
Make this Churu Chicken Amarillo with creamy aji amarillo sauce for a bold, spicy Peruvian-inspired dinner. Easy, flavorful, and perfect for weeknights!
Equipment
- Mixing bowl
- Whisk or spoon
- Baking dish or grill
- Knife and cutting board
- Gloves (for handling chili paste)
Ingredients
- 4 chicken thighs or drumsticks (skinless optional)
- 3 tbsp ají amarillo paste (fresh or jarred)
- 3 cloves garlic, minced
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare chicken: Clean and pat dry chicken pieces.
- Make marinade: Mix ají amarillo paste, garlic, lime juice, cumin, paprika, olive oil, salt, and pepper in a bowl.
- Marinate: Coat chicken thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
- Cook chicken:Oven: Bake at 375°F (190°C) for 30–35 minutes until juices run clear.Grill: Cook over medium heat, turning occasionally, until charred and cooked through.Stovetop: Pan-sear, then cover and cook until tender.
- Garnish: Sprinkle with fresh cilantro and serve with lime wedges.
Notes
- Ají amarillo paste is available in Latin markets or online.
- For milder heat, reduce ají amarillo or mix with yogurt.
- Works equally well with chicken breasts for a leaner option.
- Serve with rice, roasted potatoes, or quinoa for a complete meal.
- Store leftovers in the fridge for up to 3 days.