Roasted Peruvian Corn and Aji Amarillo Chicken

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 developed and reviewed.

Juicy roasted chicken marinated with a vibrant aji amarillo sauce paired with sweet roasted Peruvian corn for a colorful, flavorful Latin American dish. This Latin American recipe, ready in about 55 minutes, pairs chicken thighs, aji amarillo paste, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 4 Latin American cuisine 420 cal/serving

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Ingredients

6 pieces, bone-in, skin-on chicken thighs
3 tbsp aji amarillo paste
4, minced garlic cloves
2 tbsp lime juice
3 tbsp olive oil
1 tsp ground cumin
1 1/2 tsp salt
1 tsp black pepper
4 ears, husked Peruvian corn (choclo) or large-kernel corn
2 tbsp unsalted butter
1/4 cup, chopped fresh cilantro leaves

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Instructions

Step 1: In a large bowl, combine 3 tbsp aji amarillo paste, 4 minced garlic cloves, 2 tbsp lime juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Whisk together until smooth.
Step 2: Add 6 chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Preheat oven to 425°F (220°C). Place the marinated chicken thighs skin-side up on a baking sheet lined with foil.
Step 4: Husk 4 ears of Peruvian corn, rub with 2 tbsp unsalted butter, and season lightly with salt. Arrange corn alongside chicken on the baking sheet.
Step 5: Roast chicken and corn for 35-40 minutes, turning the corn halfway, until chicken skin is crispy and juices run clear when pierced.
Step 6: Remove from oven, let chicken rest 5 minutes. Cut corn into thirds and sprinkle both chicken and corn with 1/4 cup chopped fresh cilantro before serving.