RoastsPeruvianEasy

Peruvian Aji Amarillo Roasted Chicken Breasts

Name: Peruvian Aji Amarillo Roasted Chicken Breasts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 each (about 8 oz / 225 g each) (4 each (about 225 g each)) bone-in, skin-on chicken breasts, patted dry; 3 tablespoons (45 g) aji amarillo paste; 4 each garlic cloves, minced; 3 tablespoons (45 ml) fresh lime juice; 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (5 g) ground cumin; ½ cup (120 ml) low-sodium chicken broth; 1½ pounds (680 g) Yukon Gold potatoes, cut into wedges, cut into 1½-inch (4 cm) wedges, patted dry; kosher salt; freshly ground black pepper; ¼ cup (10 g) fresh cilantro leaves, chopped (optional); 1 each lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

Tender roasted chicken breasts coated in a vibrant aji amarillo marinade—Peru's signature golden-yellow chile paste blended with garlic, cumin, and lime. Served with roasted potatoes that soak up every drop of the savory glaze. This bright, gently spiced dish captures the soul of Peruvian home cooking.

Prep: 15 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 20 min
Makes: 4 chicken breasts with roasted potatoes

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Steps

Before you start

Pat chicken breasts dry with paper towels for even browning
Preheat oven to 400°F (200°C)
If using fresh yellow chiles, roast and blend them ahead; store-bought aji amarillo paste works well
Bring chicken to room temperature while marinade sits (15–20 minutes)

1
Mix the marinade
- In a medium bowl, whisk together aji amarillo paste, minced garlic, lime juice, olive oil, and ground cumin until smooth and well combined.
- Season with a pinch of salt and black pepper.
- The marinade should be bright golden-yellow and aromatic.
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Tip: If your aji amarillo paste is thick, thin it slightly with 1 tablespoon of water until it reaches a pourable consistency.
2
Coat chicken and let rest
- Arrange chicken breasts skin-side up in the roasting pan.
- Spread the marinade generously over the top and sides of each breast, reserving 2 tablespoons.
- Season the chicken underneath with salt and pepper.
- Let sit at room temperature for 15–20 minutes so the marinade begins to penetrate.
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Tip: Room-temperature chicken cooks more evenly than cold chicken straight from the fridge.
3
Prepare potatoes and pan
- While chicken rests, toss the potato wedges with the reserved marinade, a drizzle of olive oil, salt, and pepper.
- Arrange potatoes around the chicken in the roasting pan, skin-side up.
- Pour the chicken broth into the bottom of the pan (not over the chicken).
- This creates a flavorful steam that keeps everything moist.
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Tip: Keep potatoes and chicken separate on the pan so both can brown properly—crowd them and they'll steam instead of roast.
4
Roast chicken and potatoesOven 400°F / 205°C
- Place the roasting pan in a preheated 400°F (200°C) oven.
- Roast for 30–35 minutes, until the chicken skin is golden brown and the thickest part of each breast registers 165°F (74°C) on a meat thermometer inserted into the thickest part (without touching bone), and potatoes are fork-tender and golden at the edges.
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Ready when: Chicken skin golden brown and meat registers 165°F (74°C) internally; potatoes fork-tender with golden edges
Tip: Don't skip the meat thermometer—it's the only sure way to know when chicken is safely cooked without drying it out.
5
Rest and serve
- Remove the pan from the oven and let the chicken rest for 5 minutes before serving.
- This allows juices to redistribute and keeps the meat moist.
- Transfer to a serving platter, drizzle with the pan juices, and garnish with fresh cilantro and lime wedges if desired.
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Ready when: Chicken no longer appears wet or raw at the edges
Tip: Don't skip the resting period—it makes a noticeable difference in juiciness.

Good to know

Tips

Aji amarillo paste varies in heat level—if you like extra spice, add ¼ teaspoon of dried red pepper flakes to the marinade. If you prefer milder flavors, use just 2 tablespoons paste and add a splash more broth.
Don't remove the skin from the chicken breasts; it protects the meat and crisps beautifully when patted dry before cooking.
Look for aji amarillo paste in the Latin or international aisle of most supermarkets, or order online. Homemade is rewarding but not essential for this dish.
Serve alongside white rice, quinoa, or warm crusty bread to catch the golden pan juices—it's the best part.

Make ahead

Prepare the marinade up to 1 day ahead; store in the refrigerator in an airtight container. Marinate the chicken breasts and potatoes (in separate containers) for up to 8 hours in the fridge for deeper flavor development.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven for 15 minutes, covered with foil, until warmed through. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat as above. The skin may soften slightly when reheated.

Substitutions

aji amarillo paste → 3 tablespoons store-bought aji amarillo paste (Inca's Food or similar brand). If fresh paste is unavailable, quality bottled versions are readily available in Latin markets or online; slightly adjust cumin if using a different brand.
Yukon Gold potatoes, cut into wedges → baby potatoes or waxy red potatoes, halved if large. Waxy potatoes hold their shape better than floury varieties during roasting.
fresh lime juice → fresh lemon juice in equal amount. Lemon provides similar acidity but less of aji amarillo's tropical note.
fresh cilantro leaves → fresh flat-leaf parsley. Parsley is milder; use the same amount for a less herbaceous finish.