Peruvian Chicken

Name: Peruvian Chicken
Cuisine: American
Ingredients: 2 tbsp minced garlic; 3 tbsp soy sauce; 1 tbsp aji amarillo paste or Sambal Chili paste; 1 tbsp lime juice; 1 teaspoon aji panca paste or 1 teaspoon smoked paprika; 2 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/2 teaspoon fine sea salt; 1 (3 1/2- to 4 1/2-pound) chicken, halved; as needed Extra-virgin olive oil,; 1 cup cilantro leaves/stems; 2 jalapeños, seeded and diced; 1 garlic clove, chopped; 2 tbsp lime juice; 2 teaspoons chopped fresh oregano or basil; 3/4 teaspoon fine sea salt, more to taste; 1 teaspoon Dijon mustard; 1 tbsp aji amarillo paste or Sambal Chili paste; 1/2 teaspoon honey; 1/2 teaspoon ground cumin; 1/2 cup extra-virgin olive oil

cookingwithgrass @cook_3028128

Peruvian Chicken

cookingwithgrass @cook_3028128

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Ingredients

2 tbspminced garlic
3 tbspsoy sauce
1 tbspaji amarillo paste or Sambal Chili paste
1 tbsplime juice
1 teaspoonaji panca paste or 1 teaspoon smoked paprika
2 teaspoonDijon mustard
1 teaspoonground cumin
1 teaspoonfreshly ground black pepper
1/2 teaspoonfine sea salt
1(3 1/2- to 4 1/2-pound) chicken, halved
as neededExtra-virgin olive oil,
For the Sauce
1 cupcilantro leaves/stems
2jalapeños, seeded and diced
1garlic clove, chopped
2 tbsplime juice
2 teaspoonschopped fresh oregano or basil
3/4 teaspoonfine sea salt, more to taste
1 teaspoonDijon mustard
1 tbspaji amarillo paste or Sambal Chili paste
1/2 teaspoonhoney
1/2 teaspoonground cumin
1/2 cupextra-virgin olive oil

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Steps

1

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 marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
2

Heat the oven to 350 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
3

Roast until skin is golden and chicken is cooked through, 35 to 45 minutes. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
4

While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.