4 persons
60 minutes
Dry rub for chicken bites:
1,5 kg chicken wings
2 tsp smoked paprika powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
1 tsp ground cumin
2 tsp brown sugar
1 tsp salt
½ tsp freshly ground black pepper
Charred Aji Amarillo sauce:
4 Aji Amarillo peppers (or grill more and freeze!)
4 limequats
1 tbsp olive oil
1 clove garlic
1 tbsp fresh ginger, peeled
1 tbsp brown sugar
2 tbsp rice vinegar or white balsamic vinegar
2 tbsp soy sauce
½ tbsp tomato paste
1 tsp sesame oil
1 tbsp limequat juice
1 pinch smoked paprika
Pinch of salt
1–3 tbsp water to thin the sauce
Aji Amarillo chicken bites
Marinating the chicken bites:
Place all the dry spices for the rub in a bowl and mix well. Generously coat the chicken with the dry rub and massage the spices thoroughly into the meat. Let the chicken marinate in the fridge for at least 30 minutes and up to 24 hours for extra flavour.
Preparing the Charred Aji Amarillo sauce:
Wash the Aji Amarillos and let them drain in a sieve. Heat up the BBQ to about 200–220°C and place the Ajis on the grill. Cut a few limequats in half and place them flat-side down between the peppers. Turn regularly and grill until the skins develop black blisters (about 5–7 minutes).
Let the peppers cool slightly, then peel off the blackened skins. Cut the peppers in half and remove the seeds and membranes with a small knife.
Add about four grilled and peeled Ajis in a blender along with garlic, ginger, honey, sugar, vinegar, soy sauce, tomato paste, limequat juice, sesame oil, paprika powder, and salt. Add 1–3 tablespoons of water and blend until smooth. Optional: Puree the remaining Ajis separately and save them for another dish or freeze for later.
Pour the Aji Amarillo mixture into a small pan and let it simmer gently for 5–10 minutes until it thickens nicely. Stir continuously to prevent the sugars from burning.
Grilling the chicken:
Preheat the BBQ to about 200–220°C and place the chicken on the grill. Turn them regularly so they develop a crispy, brown crust all around. Check for the temperature with a thermometer. They’re done at 75°C (165°F).
In the last few minutes, glaze the chicken with the charred Aji Amarillo sauce. Let them sit on the barbecue a few more minutes until sticky.
Serve the drumettes in a large dish and… dig in!
— PEPPERS
Aji Amarillo
The Aji Amarillo is an orange, fruity and aromatic chili pepper from Peru, which is similar in taste to paprika or a madame jaenette, but a lot less spicy. The Peruvian aji (chili peppers) along with onion and garlic are an integral part of the “holy-trinity” of the Peruvian cuisine.
