Peruvian Style Chicken With Green Sauce
Both the marinade and the bright, herbaceous sauce here call for aji amarillo, a paste made from a sweet and spicy chile grown in Peru. Some recipes call for other chile pastes like sriracha, but we think that alters the flavor profile here too much. Aji amarillo can be found in Latin American markets or ordered online, but if you are struggling to find it, omit it—the jalapeño in the sauce will still provide a good amount of fresh, vegetal flavor.
Ingredients :
- 3 cloves garlic, grated or finely chopped
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. distilled white vinegar
- 2 tsp. smoked paprika
- 1 tsp. aji amarillo paste
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 1/2 lb. bone-in, skin-on chicken thighs
- Jalapeño-Cilantro Sauce
- 2 jalapeños, seeded, finely chopped
- 1 clove garlic, peeled
- 1 cup fresh cilantro leaves with tender stems
- Zest and juice of 2 limes, plus lime wedges for serving
- 1 tsp. aji amarillo paste
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Directions :
- In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, salt, and pepper. Add chicken and turn to coat, making sure to rub marinade under skin. Cover and refrigerate at least 30 minutes at room temperature, or refrigerate up to 2 hours.
- Preheat oven to 450°. Arrange chicken skin side up on a baking sheet.
- Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into thickest part registers 165°, 25 to 35 minutes.
- Jalapeño-Cilantro Sauce
- In a blender, blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo (if using), honey, salt, and pepper until smooth. With the motor running, slowly drizzle in oil. Taste and add more lime juice, salt, and pepper, if needed.
- Arrange chicken on a platter. Spoon sauce over. Serve with remaining sauce and lime wedges alongside.
