Peruvian Roasted Chicken

South American chicken with green sauce trials continue.

Ingredients

For the Chicken

• 6 garlic cloves, minced

• 3 tbsp soy sauce

• 1 tbsp aji amarillo paste (see this recipe)

• 1 tbsp lime juice

• 1 tsp aji panca paste (from Amazon)

• 1 tsp dijon mustard

• 1 tsp ground cumin

• 1 tsp black pepper

• ½ tsp fine sea salt

• 1 chicken, halved, or chicken pieces

• Extra-virgin olive oil, as needed
  

For the Sauce

• 1 cup coriander leaves

• 3 jalapeños, seeded and diced

• ¼ cup crumbled feta cheese

• 1 garlic clove, chopped

• 1½ tbsp lime juice

• 2 tsp chopped fresh oregano¾ tsp fine sea salt

• ½ tsp dijon mustard

• ½ tbsp aji amarillo

• ½ tsp honey

• ½ tsp ground cumin

• ½ cup extra-virgin olive oil

• Lime wedges, for garnish

Method

For the marinade:

1. Whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

2. Add chicken, turning to coat all over.

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

4. Heat the oven to 220C.

5. Remove chicken from marinade and pat dry with paper towels.

6. Arrange skin-side up in a baking dish and drizzle with oil.

7. Roast until skin is golden and chicken is cooked through, 35 to 45 minutes.
   

For the sauce:

1. In a blender, puree coriander, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth.

2. With the motor running, slowly drizzle in oil until mixture is emulsified.