Grilled Peruvian Aji Amarillo Chicken Skewers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken skewers marinated in a vibrant aji amarillo sauce, grilled to smoky perfection with a hint of citrus and garlic. This Latin American recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, aji amarillo paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 3 tbsp aji amarillo paste, 3 minced garlic cloves, 2 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces and toss thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably 3 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Thread the marinated chicken pieces onto the 6 soaked wooden skewers evenly.
  4. Step 4: Grill the chicken skewers for 4-5 minutes per side, turning once, until the chicken is cooked through and slightly charred at the edges, reaching an internal temperature of 165°F.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Related recipes