Aji Amarillo Marinated Chicken Thighs with Spicy Green Sauce
Erika Turk
December 1, 2021
These flavorful Peruvian-inspired chicken thighs are served with a zesty, spicy green sauce you’ll want to put on everything. Using the Anova Precision Oven’s temperature probe and injected steam ensures perfectly cooked, juicy chicken every time — with no guesswork involved.
This recipe does require at least four hours of marinating time, so please account for that in your planning!
Serves
4
Prep Time
04:20
Cook Time
00:20
5 (8)
6434
Ingredients
For the Chicken
4 pieces
bone-in, skin-on chicken thighs
Boiling water, for the skin
¼ cup
soy sauce
6 cloves
garlic, minced (2 tablespoons)
1 Tbsp
aji amarillo paste
1 Tbsp
fresh lime juice
1 tsp
fresh lime zest
1 tsp
pasilla chile powder
1 tsp
ground cumin
1 tsp
Dijon mustard
1 tsp
honey
1 tsp
kosher or sea salt
1 tsp
freshly ground black pepper
For the Sauce
1 cup
fresh cilantro leaves
3
scallions, root end removed and roughly chopped
1
jalapeño, seeded if desired
1 clove
garlic, peeled
⅓ cup
mayonnaise, sour cream, or plain Greek yogurt
2 Tbsp
fresh lime juice
1 tsp
fresh lime zest
1.5 tsp
aji amarillo paste
1 tsp
Dijon mustard
1 tsp
honey
1 tsp
soy sauce
½ tsp
ground cumin
½ tsp
kosher or sea salt
For Serving
Sliced scallion greens
Fresh lime zest
Lime wedges
Steps
1. Prepare Chicken
Place a wire rack over your sink. Arrange chicken, skin-side up, on the rack in a single layer with space in between. Pour boiling water over the chicken skin until it stops contracting. This step will help the skin crisp in the oven.
2. Prepare Marinade
In a large liquid measuring cup, combine the soy sauce, garlic, aji amarillo paste, lime juice, lime zest, chile powder, cumin, Dijon, honey, salt, and pepper. Stir well until fully combined.
3. Marinate Chicken
Place chicken in a plastic zipper-lock bag or container with a lid. Add the prepared marinade and turn to coat. Refrigerate for at least 4 hours, or up to 24 hours.
4. Preheat Oven
Rack
When ready to cook, heat the oven.
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear, Top
5. Dry Chicken
After marinating, remove the chicken from the bag and dry well with paper towels to help ensure crispy skin.
6. Prepare Chicken to Cook
Place the chicken skin-side up on a sheet pan in a single layer. Insert the probe into the center of the largest chicken thigh, taking care to avoid the bone.
7. Cook Chicken
Rack
Place the chicken in the oven, attach the probe, and cook until the probe reaches its target temperature, 15 to 20 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 375°F
Heat: Rear, Top
165°F Probe Target
8. Prepare Sauce
While the chicken is cooking, make the sauce. In a food processor, combine the cilantro, scallions, jalapeño, garlic, mayonnaise, lime juice, lime zest, aji amarillo paste, Dijon, honey, soy sauce, cumin, and salt.
9. Purée Sauce
Purée sauce until smooth and fully combined. Set aside until chicken is ready.
10. Serve
Transfer cooked chicken to a platter and top with scallions and lime zest. Serve with the sauce and lime wedges on the side.
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