Name: Peruvian Roasted Chicken With Spicy Cilantro Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 6 garlic cloves, finely grated or minced; 3 tablespoons soy sauce; 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal; 1 tablespoon lime juice; 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; ½ teaspoon fine sea salt; 1 (3½- to 4½-pound) chicken, halved (or 4 pounds bone-in, skin-on chicken parts); Extra-virgin olive oil, as needed; 1 cup cilantro leaves and tender stems; 3 to 4 jalapeños, seeded and diced; ¼ cup/1 ounce crumbled feta cheese; 1 garlic clove, chopped; 1½ tablespoons lime juice, more to taste; 2 teaspoons chopped fresh oregano or basil; ¾ teaspoon fine sea salt, more to taste; ½ teaspoon Dijon mustard; ½ tablespoon aji amarillo or other chile paste; ½ teaspoon honey; ½ teaspoon ground cumin; ½ cup extra-virgin olive oil; Lime wedges, for garnish

Description

A flavorful Peruvian roasted chicken served with a vibrant and spicy cilantro sauce, perfect for a hearty and delicious meal.

Ingredients

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon fine sea salt
1 (3½- to 4½-pound) chicken, halved (or 4 pounds bone-in, skin-on chicken parts)
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
¼ cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1½ tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
¾ teaspoon fine sea salt, more to taste
½ teaspoon Dijon mustard
½ tablespoon aji amarillo or other chile paste
½ teaspoon honey
½ teaspoon ground cumin
½ cup extra-virgin olive oil
Lime wedges, for garnish

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Instructions

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper, and salt.
Add chicken halves, turning to coat them all over with the marinade. Cover and refrigerate for at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove the chicken from the marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with olive oil.
Roast the chicken until the skin is golden and cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While the chicken is roasting, prepare the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in olive oil until the mixture is emulsified. Adjust seasoning with salt or lime juice to taste.
Carve the chicken and serve with the cilantro sauce and lime wedges on the side.

Notes

Refrigerate the marinated chicken for up to 12 hours for maximum flavor.
Use sturdy poultry shears for easily cutting a whole chicken in half.
The sauce can be adjusted with more lime juice or salt for a personalized taste.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main course, Dinner
Method: Roasting
Cuisine: Peruvian