Aji Amarillo Chicken Tacos Recipe
4th of July | Food Recipes | Fusion | Gameday | Labor Day | Main Course | Memorial Day | Mexican | Summer | Tacos
These Aji Amarillo Chicken Tacos taste like the first day of summer vacation when you were a kid. All those choices in front of you like a taco platter — take a little of this, a little of that. Then suddenly it’s August again and you don’t know where the time (or all those tacos) went. But you remember how they tasted.
And now here you are, 20 years later, standing in front of your Charbroil 3-in-1 grill. Gas, griddle, or charcoal? Let’s make it charcoal this time. One more time, for old time’s sake.
Here’s why this one’s worth the charcoal: the chicken thighs soak in a bright, citrusy marinade — orange and lime, garlic, cumin, oregano — until they’re practically begging for the grill. A few minutes over the coals and you get those smoky, charred edges that only fire can give you. Then comes the aji amarillo sauce — creamy, a little fruity, with just enough Peruvian-pepper warmth to send you back for taco number four.
Pile it all onto charred corn tortillas with queso fresco, pickled red onions, and a handful of cilantro, and you’ve basically built a taco board that turns a Tuesday into a celebration. It’s Peru meets Mexico meets your backyard. Grab an extra plate — you’re going to want seconds (and so is everyone else).
PREP TIME
4 hours
COOK TIME
10 mins
SERVINGS
3-4
Ingredients
Aji Amarillo Chicken Tacos
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 3/4 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 8 cloves garlic, minced
- 1.5 Tbsp ground cumin
- 1.5 Tbsp dried oregano
- Salt, to taste
- Pepper, to taste
- 6 boneless, skinless chicken thighs
- ~9 corn tortillas
- Aji Amarillo Sauce
- Queso fresco, for garnish
- Pickled red onions, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for garnish
Aji Amarillo Sauce
- 4 Tbsp aji amarillo paste
- 2 cloves garlic, minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tbsp lime juice (1 medium lime, juiced)
COOKING INSTRUCTIONS:
Aji Amarillo Chicken Tacos
Aji Amarillo Chicken Tacos
- In a gallon resealable bag, add olive oil, soy sauce, orange juice, lime juice, garlic, cumin, oregano, salt, pepper, then chicken thighs. Shake until marinade is well-combined. Marinate chicken for at least 4 hours; overnight is best.
- Set up Charbroil grill for charcoal tray usage according to instruction manual. Preheat grill according to instruction manual.
- Grill chicken thighs for about 3-4 mins per side, or until internal temp reaches 165ºF. Remove chicken from grill and let rest at least 5 mins. Slice chicken into 1/2” thick slices. While chicken is resting, lightly toast tortillas on grill. Remove and set aside.
- To build each taco: top 1 corn tortilla with some chicken slices, Aji Amarillo Sauce, queso fresco, pickled red onions, cilantro, and freshly-squeezed lime juice—all to taste. Repeat with remaining ingredients. Enjoy!
Aji Amarillo Sauce
- Combine all ingredients in a small bowl. Whisk until well-combined. Refrigerate until ready for use.
What’s the Deal with Aji Amarillo?
Aji amarillo is the soul of this whole thing. It’s a bright yellow-orange Peruvian chile pepper that tastes like sunshine with a backbone — fruity and a little floral up front, then a slow, mellow heat that never tries to hurt you. Think of it as the friendly cousin of the habanero: all of the personality, almost none of the regret.
You’ll most likely find it as a paste, and that’s exactly what you want here. Look in the international aisle of bigger grocery stores, any Latin market, or just order a jar online — it keeps in the fridge for ages once opened. A little goes a long way, so that jar will outlast several taco nights.
If you genuinely can’t find it, don’t panic. A blend of a milder fresh chile with a pinch of turmeric or some yellow bell pepper will fake the color and some of the fruitiness — but honestly, the real thing is worth the hunt. It’s what makes that creamy sauce taste like something you’d order at a restaurant and immediately try to reverse-engineer at home.
Make These Tacos Your Own
The chicken thigh is our hill to die on, but you do you. Thighs stay juicy on a hot grill and shrug off a few extra minutes over the coals, which is why we reach for them. That said, chicken breast works if you watch it closely, and this marinade is fantastic on shrimp or skirt steak if you’re feeling like switching teams.
The toppings are a choose-your-own-adventure. We load ours with queso fresco, pickled red onions, and cilantro, but sliced avocado, a little shredded cabbage for crunch, or an extra squeeze of lime all belong here. Build the board, set everything out, and let everyone go to town.
No charcoal? No problem. The gas or griddle side of your Charbroil 3-in-1 will still get you beautifully cooked chicken — you’ll just miss a little of that smoky char. Crank the heat, don’t move the chicken too soon, and you’re golden.
Frequently Asked Questions
Can I make the chicken ahead of time?
Totally. You can let the chicken marinate overnight (we actually prefer it), and the aji amarillo sauce can be made up to 3 days ahead and stashed in the fridge. Grill the chicken fresh when you’re ready to eat so it stays juicy, then build your tacos.
How spicy are these tacos?
Mild to medium, leaning friendly. Aji amarillo brings flavor and warmth more than face-melting heat, and the creamy sauce mellows it out even further. Want more kick? Stir extra aji amarillo paste into the sauce or throw some sliced jalapeño on top.
What can I use instead of corn tortillas?
Flour tortillas work great if that’s what you’ve got — they’re a little sturdier and chewier. For a low-carb version, butter lettuce cups turn this into a fresh, handheld situation that’s perfect for summer.
PAIRINGS:
Aji Amarillo Chicken Tacos
Torrontés
Mexican Lager
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