Roasted Peruvian Corn and Aji Amarillo Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired latin american ready in about 55 minutes pairs bone-in, skin-on chicken thighs, aji amarillo paste, minced 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 40 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 6 chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
  3. Step 3: Preheat oven to 425°F (220°C). Place the marinated chicken thighs skin-side up on a baking sheet lined with foil.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Roasted Peruvian Corn and Aji Amarillo Chicken take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Peruvian Corn and Aji Amarillo Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aji amarillo paste from drying out.

Can I substitute ingredients in Roasted Peruvian Corn and Aji Amarillo Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Peruvian Corn and Aji Amarillo Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Peruvian Corn and Aji Amarillo Chicken?

Latin American latin american like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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