Aji Amarillo Yogurt Marinated Chicken Kabobs
Spicy and packed with flavor, Aji Amarillo Yogurt Marinated Chicken Kabobs, are a great way to jazz up your dinner routine. Made with Peruvian aji amarillo chile powder, garlic, spices, and Greek yogurt, this flavorful marinade creates mouth-watering chicken kabobs!
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Do you collect spices and seasonings? Do you like experimenting with flavors from all over the world? If so, we should be friends!
Also, I think you’re going to love my Aji Amarillo Yogurt Marinated Chicken Kabobs!
These flavorful kabobs are made with pieces of boneless, skinless chicken, Greek yogurt, aji amarillo chile powder, and other spices.
The combination of spices works really great together to create fiery, earthy, bright flavors that are perfect for spicing up your meal.
Grilled Habanero Marinated Chicken Skewers is another grilling recipe we make on repeat in the summer!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Boneless chicken – breasts or thighs
- Plain Greek yogurt
- Aji amarillo chile powder
- Seasonings – garlic powder, cumin, salt & pepper
- Skewers
What is Aji Amarillo?
Aji amarillo chile powder is made from the dried, ground chile of Peru that goes by several names: Peruvian chile, yellow chile, aji escabeche, or aji amarillo.
It has a unique flavor that’s spicy, fruity, and slightly earthy all at the same time – a combination that perfectly complements the other spices in the marinade.
How spicy is Aji Amarillo chile powder?
I would compare the spice level to cayenne pepper, but with more well-rounded flavor, rather than just “hot.”
It has a fruity note that’s similar to a habanero, but not as spicy.
I use a tablespoon of aji amarillo chile powder in this recipe and it is definitely spicy. Use less depending on how spicy you like your food.
What to serve with these chicken kabobs?
My favorite way to serve these spicy chicken kabobs is with Savory Chicken Rice, veggie kabobs, a green salad, Crispy Za’atar Roasted Potatoes, or Herbed Butter Garlic Rice.
For veggie kabobs, I usually use a combination of mushrooms, onion, and red and/or green bell pepper, and zucchini.
Looking for more dinner ideas? Here are some favorites:
- Slow Cooker White Chicken Chili
- Harissa Shrimp Skillet
- The Best Italian Meatballs
- Slow Cooker Teriyaki Chicken & Broccoli
- Spicy Baked Chicken Drumsticks
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Aji Amarillo Yogurt Marinated Chicken Kabobs
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs cubed
- 5.3 ounce container of plain Greek yogurt I use Chobani
- 1 tablespoon Aji amarillo chile pepper powder use less for less spiciness
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: vegetables for veggie kabobs
Instructions
- In a large bowl, combine chicken, yogurt, and spices. Mix everything together so it's all incorporated and the chicken is coated well. Marinate for 1-2 hours. If using a gas or charcoal grill, make sure to soak your wooden skewers for at least 30 minutes so they don't catch on fire while grilling.
- Thread all the chicken pieces onto skewers. Cook on grill, grill pan, or griddle over medium, medium/high heat for about 5-6 minutes and then turn them, so each side eventually touches the heat. Cook until a meat thermometer reads 165° in the thickest part of the chicken.
- Serve with veggie kabobs, rice, salad, or your favorite sides! Enjoy!
Notes
- If making veggies with the kabobs, I like to skewer the chicken and veggies separately for even cooking.
- Store leftover chicken in an air-tight container in the fridge for up to 4 days.
So delicious! A great recipe for an outdoor grill or indoor grill pan!