Peruvian Chicken with Green Sauce

Peruvian Chicken is one of the dishes I came to love while living on the East Coast. Spicy and juicy, it is deeply flavored with chilis. Traditional Peruvian Chicken uses aji amarillo paste, which I found at my local Central Market. You can also find the paste in Latin markets and online. If its not available in your area, you can substitute the paste for sambal or siracha. The green sauce is fresh and is perfect accompaniment to the chicken. Adapted from NYT Cooking.

Ingredients

For Chicken

  • 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 teaspoon smoked paprika

  • 1 tablespoon lime juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon ground cumin

  • 1 teaspoon freshly ground black pepper

  • ½ teaspoon fine sea salt

  • 1 (3 1/2- to 4 1/2-pound) chicken, spatchcock or 4 pounds bone-in, skin-on chicken.

  • Extra-virgin olive oil, as needed

For Green Sauce

  • 1 cup (packed) cilantro leaves with tender stems

  • 1 medium jalapeños, chopped

  • 1 garlic clove, chopped

  • 1 tablespoon extra-virgin olive oil

  • 2 1/2 teaspoons fresh lime juice

  • 1/4 teaspoon kosher salt

  • 1/3 cup mayonnaise

Preparation

  1. For the chicken marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, mustard, paprika, cumin, pepper and salt.

  2. Add chicken, turning to coat all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

  3. Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.

  4. Roast until skin is golden and chicken is cooked through, 45-50 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.

  5. While chicken is roasting, make the sauce. Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.

  6. Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce

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