Peruvian-Style Chicken With Green Sauce
Ingredients
Serves 4- 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 optional
- 1 tsp Ground cumin
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
- 1.13 kg Bone-in, skin-on chicken thighs
- 2 pieces Jalapeños seeded, finely chopped
- 1 clove Garlic peeled
- 235 ml Fresh cilantro leaves with tender stems plus more for serving
- 2 pieces Limes zested, juiced, plus wedges for serving
- 1 tsp Honey
- ½ tsp Kosher salt (or more)
- ¼ tsp Freshly ground black pepper (or more)
- 60 ml Extra-virgin olive oil
Method
13 steps · 80 min- Step 1
Whisk garlic, olive oil, vinegar, paprika, aji amarillo paste, cumin, kosher salt, and black pepper in a large bowl
- Step 2
Add chicken thighs to the bowl and coat them with the marinade, rubbing under the skin
- Step 3
Cover and let sit at least 30 minutes at room temperature, or refrigerate up to 2 hours
- Step 4
Arrange a rack in the center of the oven and preheat to 450°
- Step 5
Arrange chicken skin side up on a baking sheet
- Step 6
Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°, 25 to 35 minutes
- Step 7
Blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo paste, honey, kosher salt, and black pepper in a blender until smooth
- Step 8
With the motor running, slowly drizzle in olive oil
- Step 9
Taste and add more lime juice, salt, and pepper if needed
- Step 10
Arrange chicken on a platter
- Step 11
Spoon sauce over the chicken
- Step 12
Top with cilantro
- Step 13
Serve with remaining sauce and lime wedges alongside
