Step 1 of 13

Whisk garlic, olive oil, vinegar, paprika, aji amarillo paste, cumin, kosher salt, and black pepper in a large bowl

For this step

Garlic 3 cloves

Extra-virgin olive oil 2 tbsp

Distilled white vinegar 1 tbsp

Smoked paprika 2 tsp

Aji amarillo paste 1 tsp

Ground cumin 1 tsp

Kosher salt 1 tsp

Freshly ground black pepper ½ tsp

Step 2 of 13

Add chicken thighs to the bowl and coat them with the marinade, rubbing under the skin

For this step

Bone-in, skin-on chicken thighs 1.13 kg

Step 3 of 13

Cover and let sit at least 30 minutes at room temperature, or refrigerate up to 2 hours

Step 4 of 13

Arrange a rack in the center of the oven and preheat to 450°

Step 5 of 13

Arrange chicken skin side up on a baking sheet

For this step

Bone-in, skin-on chicken thighs 1.13 kg

Step 6 of 13

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 of 13

Blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo paste, honey, kosher salt, and black pepper in a blender until smooth

For this step

Aji amarillo paste 1 tsp

Jalapeños 2 pieces

Garlic 1 clove

Fresh cilantro leaves with tender stems 235 ml

Limes 2 pieces

Honey 1 tsp

Kosher salt ½ tsp

Freshly ground black pepper ¼ tsp

Step 8 of 13

With the motor running, slowly drizzle in olive oil

For this step

Extra-virgin olive oil 60 ml

Step 9 of 13

Taste and add more lime juice, salt, and pepper if needed

Step 10 of 13

Arrange chicken on a platter

For this step

Bone-in, skin-on chicken thighs 1.13 kg

Step 11 of 13

Spoon sauce over the chicken

Step 12 of 13

Top with cilantro

For this step

Fresh cilantro leaves with tender stems 235 ml

Step 13 of 13

Serve with remaining sauce and lime wedges alongside

For this step

Limes 2 pieces