Traditional Peruvian Chicken Marinade

Photo from Bon
Appeteach

What feels like a lifetime ago, a former friend made Peruvian chicken at a Fourth of July gathering. I remember taking one bite and instantly falling in love with the flavors. It's funny how certain foods can stay with you long after the people and circumstances fade into the background.

I never managed to get her recipe, and I've always been a little disappointed about that. Every so often I'd think about that chicken and wonder if I'd ever find a version that captured the same magic.

So when I stumbled across this recipe, I was curious. Would it be anything like the Peruvian chicken I remembered? Could I even recall those flavors accurately after all this time?

What is Peruvian chicken anyways? According to the author of the Bon Appteach blog: 

"Peruvian chicken, also known as pollo a la brasa is a spit-roasted chicken available all over the country! It is marinated in a traditional Peruvian chicken marinade consisting of soy sauce, lime, garlic, and ají amarillo paste. This marinade penetrates deep into the meat, creating a tender and flavorful chicken.  In Peru, you will find this chicken served with french fries, salad, and sometimes rice. It is almost always served with a spicy green sauce called aji verde, which is packed with cilantro for an herbaceous flavor."

The secret, as it turns out, is aji amarillo paste.

I'd never used it before and couldn't find it at any of my local stores, so I ordered a jar from Amazon. When it arrived, I wasn't quite sure what to expect. The aroma was tangy and slightly spicy, but the flavor itself wasn't overwhelmingly hot. Instead, it had a unique, vibrant taste that's hard to describe but impossible to forget. It's made from yellow chili peppers and gives the chicken its signature flavor.

I marinated the chicken for five hours—because apparently that's my answer to every marinade recipe—and then tossed it on the grill. The result was absolutely incredible.

The flavors were warm, savory, and comforting, and with the very first bite I was transported right back to that long-ago Fourth of July celebration. Food memories are funny that way.

I've made several Peruvian chicken recipes over the years, but none of them quite hit the mark. Looking back, I realize they all had one thing in common: none of them included aji amarillo paste. After making this version, I'm convinced that's the key ingredient that gives Peruvian chicken its distinctive flavor.

This recipe didn't just come close to the one I remembered—it surpassed every other version I've tried. And now that I've finally found it, I know it'll be making a regular appearance on my grill.

Traditional Peruvian Chicken Marinade

Recipe from Bon Appeteach

Serves 4

• 1/2 cup Olive Oil
• 1/2 cup Soy Sauce
• 1/2 cup Lime Juice
• 6 Garlic Cloves minced
• 2 tbsp Aji Amarillo Paste
• 1 tbsp Cumin
• 1 tbsp Paprika
• 1 tsp Oregano
• 1 tsp Black Pepper

Make the marinade by combining the soy sauce, lime juice, garlic, aji Amarillo paste, olive oil, and spices in a bowl. Whisk to combine.

Pour the marinade over the chicken and let it marinate for 2 hours or overnight.

Prepare the chicken by grilling over direct heat, pan searing, or air frying. The chicken should be cooked until it hits 165 F. internal.