In a small bowl, mix together the avocado oil, aji amarillo paste, lime juice, garlic, salt, cumin, oregano, and black pepper. Place the chicken on a sheet pan and pat the exterior dry with a paper towel. Then rub the marinade all over the meat. Let sit at room temperature for one hour. The sauce is a tangy combination of crumbled feta cheese, greek yogurt, and lime juice. While aji amarillo gives the sauce its beautiful golden color, feta adds a briny and rich taste, which works well with the brightness of the greek yogurt and lime juice. A touch of ketchup for a bit of sweetness tones down the spice level of the yellow peppers. Pacific Gold Aji Amarillo Sauce 1111 Hot Yellow Peruvian Pepper food salsa ceviche 12 Oz. Sauce made with aji amarillo chili peppers, it's a mild spicy condiment that can be used with along any type of food such as a topping, also could be as the base sauce for cooking a number of different dishes. This product is made from all natural ingredients. Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Preheat grill to medium-high heat. Prepare the chicken. In a large bowl, whisk the dijon, vinegar, grated garlic, soy sauce, oil, cumin, paprika, salt and black pepper. Add the chicken and toss well to thoroughly coat. Set aside to marinade for 15 minutes or so while you heat up the grill and make the green sauce. Drain the water and place the chilis in a blender or food processor along with 50ml (about 5 tbsp) of vegetable oil. Turn on the blender or food processor and add more oil a little at a time, just enough for the blender or processor to turn the chilies into a paste. Remove from the fridge 30 minutes before cooking. If using bamboo skewers soak them in cold water for a few hours. In another small bowl mix together the dipping sauce ingredients and set aside. When ready to cook, thread 4-5 pieces of meat onto each skewer and brush lightly with oil. Heat a grill pan over high heat and cook the skewers, 2-3 at 3 to 4 yellow aji amarillo chile peppers (frozen is fine), or 1/2 cup jarred aji amarillo paste. 4 tablespoons vegetable oil. 1/2 cup chopped onion. 2 cloves garlic, mashed. 3/4 cup evaporated milk. 2 cups white queso fresco cheese, or farmers cheese, or a mixture of mozzarella and feta cheese. 4 saltine crackers. Salt, to taste. Freshly ground gTcR.