Colombian Aji Roasted Chicken Quarters

Name: Colombian Aji Roasted Chicken Quarters
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 3½ lb (1600 g) chicken thighs and breasts, skin-on and bone-in (2 of each), patted dry; 1 cup (25 g) fresh cilantro, packed, roughly chopped, stems included; 1 medium (150 g) red bell pepper, halved and seeded, roughly chopped; 4 cloves (20 g) garlic cloves, peeled, roughly chopped; 2 stalks (30 g) green onions (scallions), roughly chopped; 3 tablespoons (45 ml) fresh lime juice; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (2½ g) ground cumin; 1 teaspoon (6 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ unit (15 g) fresh hot pepper (Scotch bonnet, habanero, or jalapeño), seeded, roughly chopped (optional); ½ cup (120 ml) chicken stock or water

From the MyKitchenBank Kitchen

Succulent chicken quarters rubbed with a bold cilantro-and-pepper aji marinade, then roasted until golden and crispy-skinned. The sauce builds deep flavor from caramelized aromatics and is balanced with fresh lime juice and a whisper of heat. A rustic, weeknight-friendly Colombian classic.

Prep: 15 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 4 chicken quarters (2 thighs, 2 breasts)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat chicken dry with paper towels before marinating
Preheat oven to 425°F (220°C) 15 minutes before roasting
Use fresh cilantro—dried loses the bright, essential character of this dish

1
Blend the aji
- In a food processor or blender, combine the cilantro, red bell pepper, garlic, green onions, hot pepper (if using), lime juice, olive oil, cumin, salt, and black pepper.
- Pulse until a coarse, chunky paste forms—do not overblend into a smooth purée; you want texture and visible herbs.
+ Show details− Hide details
Ready when: paste is coarse and chunky with visible herb pieces
Tip: Don't over-process; the aji should have texture, not be smooth like a sauce.
2
Coat the chicken
- Pat the chicken quarters completely dry with paper towels.
- Rub the aji marinade all over each piece—under the skin, into any crevices, and over the top.
- Use about 2 tablespoons per quarter.
- Place in a 9×13-inch baking dish, skin-side up.
+ Show details− Hide details
Ready when: chicken is evenly coated with greenish-red aji paste
Tip: Getting the marinade under the skin, where it touches the meat, infuses deeper flavor.
3
Marinate
- Cover the baking dish loosely with plastic wrap and let the chicken sit at room temperature for 30 minutes, or refrigerate for up to 4 hours.
+ Show details− Hide details
Tip: If marinating longer than 30 minutes, remove from fridge 15 minutes before roasting so the chicken isn't cold.
4
Prepare the pan
- Pour the chicken stock around the chicken pieces (not over them), staying in the bottom of the dish.
- This prevents the skin from steaming and helps build pan sauce.
+ Show details− Hide details
Tip: Adding liquid to the pan bottom keeps the pan from scorching and gives you a sauce.
5
Roast the chickenOven 425°F / 220°C
- Preheat the oven to 425°F (220°C).
- Roast the chicken, uncovered, for 40–50 minutes, stirring the pan sauce once halfway through, until the skin is golden brown and crispy.
- The thighs should reach 165°F (74°C) at the thickest part near the bone.
+ Show details− Hide details
Ready when: skin is golden brown and crispy, instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh
Tip: Rotate the pan halfway through roasting if your oven runs hot or cooks unevenly; this ensures even browning.
6
Rest and serve
- Remove the chicken from the oven and let rest in the pan for 3–5 minutes.
- Transfer the quarters to a serving platter and spoon the pan sauce and any browned bits over the top.
- Serve hot, with lime wedges on the side.
+ Show details− Hide details
Ready when: chicken is rested and ready to serve
Tip: The resting period is short but crucial—it locks in moisture so the meat stays juicy.

Good to know

Tips

Pat the chicken completely dry before marinating—moisture prevents the skin from browning and crisping properly.
Don't skip the 30-minute marinade minimum; even a short time allows the aji flavors to begin penetrating the meat.
For extra depth, char the red bell pepper and hot pepper in a dry skillet for 2–3 minutes before processing into the aji.
If the skin is browning too fast, tent loosely with foil and continue roasting; you can always uncover for the last 10 minutes to re-crisp.

Make ahead

Marinate the chicken for up to 4 hours in the refrigerator. The aji paste can be made up to 1 day ahead and stored in an airtight container.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (165°C) oven, covered, for 12–15 minutes, or until warmed through. Do not freeze, as the texture of the skin will suffer.

Substitutions

fresh cilantro, packed → fresh parsley (Italian flat-leaf), packed, roughly chopped. Parsley is milder and less aromatic; use the full amount and add 1 extra garlic clove for depth.
red bell pepper, halved and seeded → yellow or orange bell pepper, roughly chopped. Yellow and orange peppers are sweeter; the dish will be less vibrant in color but equally flavorful.
fresh hot pepper (Scotch bonnet, habanero, or jalapeño), seeded → 1/4 teaspoon cayenne pepper or red pepper flakes. These are less fresh but deliver consistent heat; adjust to taste.
chicken stock or water → beef stock or vegetable stock. Either works; chicken stock provides the most neutral, complementary base for the aji.