Delicious Churu Chicken Amarillo with Creamy Ají Sauce

Ingredients

• 4 chicken thighs, boneless and skinless
• 1 tablespoon ají amarillo paste
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• Juice of 1 lime
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons ají amarillo paste (for sauce)
• 1 tablespoon lime juice (for sauce)
• Salt to taste (for sauce)
• Chopped cilantro for garnish (optional)

Instructions

1. In a mixing bowl, combine the ají amarillo paste, minced garlic, cumin, paprika, soy sauce, lime juice, salt, and pepper. Whisk until well blended.
2. Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal and refrigerate for at least 1 hour, ideally overnight.
3. In a separate bowl, mix together the mayonnaise, sour cream, ají amarillo paste, lime juice, and salt. Stir until smooth and creamy. Refrigerate until ready to serve.
4. Preheat your grill to medium-high heat (about 375°F to 400°F).
5. Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side or until the internal temperature reaches 165°F.
6. Once grilled, remove the chicken from the grill and let it rest for 5 minutes.
7. Slice the chicken and serve warm, drizzled with the creamy ají sauce. Garnish with chopped cilantro if desired.

Nutrition