Directions
- 1Toast cumin and coriander seeds over low heat for about six minutes, then let cool for ten minutes.
- 2Grind toasted cumin and coriander seeds in a molcajete or food processor.
- 3Add peeled garlic to the molcajete and smash before grinding.
- 4Add dried oregano, rosemary and mint leaves, and continue grinding until a paste forms.
- 5Add aji panca paste and aji amarillo paste.
- 6Add lime juice, red wine vinegar, soy sauce and avocado oil and mix well.
- 7Set aside about 25% of the marinade for the sauce later.
- 8Spatchcock the whole chicken and remove the wishbone.
- 9Season the chicken with salt and pepper.
- 10Apply the marinade all over the chicken and under the breast skin.
- 11Wrap the marinated chicken in plastic wrap and let it marinate for at least 3 hours (overnight is recommended).
- 12For the sauce, blend mayonnaise, yogurt, jalapeños, green onions, garlic, parmesan cheese (or queso fresco), lime juice, mint leaves, aji amarillo paste and avocado oil.
- 13Add pepper and salt to taste.
- 14Sear the chicken in a preheated pan over medium-high heat for 5 minutes per side.
- 15Place the pan with the chicken in a 420°F (215°C) oven for 30 minutes.
- 16Remove the chicken from the oven, flip it, and baste with the reserved marinade.
- 17Return the chicken to the oven for another 5-10 minutes.
- 18Let the chicken rest for 15 minutes.
- 19Serve with the aji verde sauce.
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp dried oregano
- 8 garlic cloves
- 1 sprig fresh rosemary
- 8 mint leaves
- 3 tbsp soy sauce
- 1 tbsp aji amarillo paste
- 2 tbsp aji panca paste
- 1 lime
- 1 tbsp red wine vinegar
- 0.25 cup olive oil
- 1 salt
- 1 pepper
- 1 whole chicken
- 0.5 cup mayonnaise
- 0.25 cup plain yogurt
- 2 jalapeños
- 5 green onions
- 0.5 cup parmesan cheese or queso fresco
- 8 mint leaves
- 2 tbsp aji amarillo paste
- 3 tbsp avocado oil
- 1 tsp kosher salt
- 1 unsalted butter
Equipment
molcajetefood processorkitchen shearsknifeblendertin foilsaucepanwhisk
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