Peruvian Roasted Chicken With Spicy Cilantro Sauce
Directions
- 1Make the marinade by mixing all the ingredients in a bowl.
- 2Cut the chicken in half using kitchen scissors.
- 3Coat the chicken with the marinade and refrigerate for 2 to 12 hours.
- 4Remove the chicken from the refrigerator, pat it dry with paper towels, and drizzle with olive oil.
- 5Roast the chicken at a high temperature (500F) for 35-45 minutes, turning halfway through.
- 6While the chicken is roasting, make the sauce by blending cilantro, feta, garlic, aji amarillo, mustard, honey, and olive oil.
- 7Serve the chicken with the green sauce.
Ingredients
- 2 tablespoons Aji Amarillo paste
- 1 tablespoon Aji Panca paste
- 6 cloves garlic
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1 tablespoon mustard
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup cilantro
- 2 tablespoons feta cheese
- 1 cup olive oil
- 1 whole chicken
Equipment
blenderknifescissorsovenmicroplane
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