Peruvian Roasted Chicken with Spicy Cilantro Sauce

★★★☆☆
Prep: 20 mins Cook: 40 mins Serves: 4-6

Ingredients

  • 6 large garlic cloves6 large garlic cloves
  • 3 T soy sauce3 T soy sauce
  • 1 T aji Amarillo paste or sriracha1 T aji Amarillo paste or sriracha
  • 1 T lime juice1 T lime juice
  • 1 tsp aji panca paste or pastilla chili powder5 ml aji panca paste or pastilla chili powder
  • 1 tsp Dijon mustard5 ml Dijon mustard
  • 1 tsp ground cumin5 ml ground cumin
  • 1 tsp black pepper5 ml black pepper
  • 1/2 tsp sea salt2 ml sea salt
  • 1 (3.5-4.5 lb) chicken, halved1 (3.5-4.5 lb) chicken, halved
  • Olive oilOlive oil
  • 1 cup cilantro leaves240 ml cilantro leaves
  • 1-2 jalapeños, seeded and diced1-2 jalapeños, seeded and diced
  • 1/4 cup crumbled feta60 ml crumbled feta
  • 1 garlic clove1 garlic clove
  • 1 1/2 T lime juice1 1/2 T lime juice
  • 2 tsp fresh basil or oregano10 ml fresh basil or oregano
  • 3/4 tsp sea salt4 ml sea salt
  • 1/2 tsp Dijon mustard2 ml Dijon mustard
  • 1/2 T aji Amarillo paste1/2 T aji Amarillo paste
  • 1/2 tsp honey2 ml honey
  • 1/2 tsp cumin2 ml cumin
  • 1/2 cup olive oil120 ml olive oil

Instructions

  1. Whisk marinade: garlic, soy sauce, chile pastes, lime, mustard, cumin, pepper, salt. Coat chicken; refrigerate 2-12 hours.
  2. Roast at 450°F skin-side up, 35-45 minutes until golden and cooked through. Rest 10 minutes.
  3. Make sauce: blend cilantro, jalapeños, feta, garlic, lime, herbs, seasonings. Drizzle in oil until emulsified.
  4. Serve chicken with cilantro sauce and lime wedges.
Wine Pairing: Aromatic White — Torrontés, Viognier — Argentine Torrontés mirrors the Peruvian spice profile.
Source: Unknown
chicken, peruvian, Roasted, Spicy, cilantro