Since I used aji amarillo paste as a marinade, I was scolded for saying these could be called "smoked," so I *grilled* some chicken thighs at @250° for about an hour and a half with charcoal + apple wood chips.
Fortunately, the (imaginary) smoke taste was satisfying enough for me and my honey. Mashed sweet potatoes, rocoto chili & cotija maseca quick bread, soltero, and salsa criolla rounded out our first at-home meal since our couple weeks of broken smokers, stormy road trips, funerals, and ensuing family heartache. Comfort food, indeed.
