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Peruvian Roasted Chicken With Spicy Cilantro Sauce
Ingredients
6 cloves
garlic, minced
3 tablespoons
soy sauce
1 tablespoon
aji amarillo paste
1 tablespoon
lime juice
1 teaspoon
aji panca paste
1 teaspoon
Dijon mustard
1 teaspoon
ground cumin
1 teaspoon
black pepper
1/2 teaspoon
sea salt
1 whole (3.5 – 4.5 lbs)
chicken, halved
as needed
extra-virgin olive oil
1 cup
cilantro leaves
3 to 4
jalapeños, seeded and diced
1/4 cup
feta cheese, crumbled
1 garlic clove
garlic, chopped
1.5 tablespoons
lime juice
2 teaspoons
oregano, chopped
3/4 teaspoon
sea salt
1/2 teaspoon
Dijon mustard
1/2 tablespoon
aji amarillo or other chile paste
1/2 teaspoon
honey
1/2 teaspoon
ground cumin
1/2 cup
extra-virgin olive oil
as needed
lime wedges
Instructions
STEP 1
Prepare marinade: In a bowl, whisk garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper, and salt.
STEP 2
Add chicken halves, coating well. Cover and refrigerate 2 to 12 hours.
STEP 3
Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Place skin-side up on a baking sheet, drizzling with oil.
STEP 4
Roast until skin is golden and chicken is cooked through, about 35 to 45 minutes. Rest for 10 minutes covered loosely with foil.
STEP 5
While chicken is roasting, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. Slowly drizzle in oil until emulsified. Adjust seasoning to taste.
STEP 6
Carve chicken and serve with sauce and lime wedges.
Nutrition Facts
(per serving)
Calories:
1359 calories
Servings:
4 servings
Carbohydrates:
8 g
Fat:
112 g
Fiber:
2 g
Protein:
78 g
Sugar:
2 g
Meal Effort
Preparation:
10 minutes
Cook:
45 minutes
Total:
55 minutes