{"id":32549,"date":"2025-07-24T15:20:46","date_gmt":"2025-07-24T13:20:46","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=32549"},"modified":"2025-07-29T13:28:35","modified_gmt":"2025-07-29T11:28:35","slug":"aji-amarillo-chicken-bites","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/aji-amarillo-chicken-bites\/","title":{"rendered":"Aji Amarillo chicken bites"},"content":{"rendered":"

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4 persons<\/span>
\n60 minutes<\/span><\/p>\n<\/div>

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\nDry rub for chicken bites:
\n1,5 kg chicken wings
\n2 tsp smoked paprika powder
\n1 tsp garlic powder
\n1 tsp onion powder
\n1 tsp ground coriander
\n1 tsp ground cumin
\n2 tsp brown sugar
\n1 tsp salt
\n\u00bd tsp freshly ground black pepper <\/span><\/span><\/span><\/p>\n


\nCharred Aji Amarillo sauce:
\n4 Aji Amarillo peppers (or grill more and freeze!)
\n4 limequats
\n1 tbsp olive oil
\n1 clove garlic
\n1 tbsp fresh ginger, peeled
\n1 tbsp brown sugar
\n2 tbsp rice vinegar or white balsamic vinegar
\n2 tbsp soy sauce
\n\u00bd tbsp tomato paste
\n1 tsp sesame oil
\n1 tbsp limequat juice
\n1 pinch smoked paprika
\nPinch of salt
\n1\u20133 tbsp water to thin the sauce<\/span><\/span><\/span><\/p>\n<\/div>

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Aji Amarillo chicken bites<\/h1><\/div>
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Marinating the chicken bites:
\nPlace 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.<\/p>\n

Preparing the Charred Aji Amarillo sauce:
\nWash the Aji Amarillos and let them drain in a sieve. Heat up the BBQ to about 200\u2013220\u00b0C 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\u20137 minutes). <\/p>\n

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. <\/p>\n

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\u20133 tablespoons of water and blend until smooth. Optional: Puree the remaining Ajis separately and save them for another dish or freeze for later. <\/p>\n

Pour the Aji Amarillo mixture into a small pan and let it simmer gently for 5\u201310 minutes until it thickens nicely. Stir continuously to prevent the sugars from burning. <\/p>\n

Grilling the chicken:
\nPreheat the BBQ to about 200\u2013220\u00b0C 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\u2019re done at 75\u00b0C (165\u00b0F). <\/p>\n

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. <\/p>\n

Serve the drumettes in a large dish and\u2026 dig in!<\/p>\n<\/div>

\"Kipkluifjes<\/span><\/div>
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\u2014<\/strong> PEPPERS<\/span><\/h4>\n<\/div>

Aji Amarillo<\/span><\/h3>\n

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 \u201choly-trinity\u201d of the Peruvian cuisine. <\/span><\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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