Peruvian Roasted Chicken with Spicy Cilantro Saucemedium prep time 10 mins + marinating | cook time 50 mins servings 0
FOR THE CHICKEN
6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon La Fe Aji Amarillo Paste or another chile paste such as sriracha or sambal
1 tablespoon La Fe Lime Juice
1 teaspoon La Fe Aji Panca Paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon La Fe Ground Cumin
La Fe Sazon
1 teaspoon La Fe Ground Black Pepper
½ teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved or 4 pounds bone-in, skin-on chicken parts
La Fe Vegetable Oil, as needed
FOR THE SAUCE
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
¼ cup/1 ounce La Fe Queso Fresco
1 garlic clove, chopped
1 ½ tablespoons La Fe Lime Juice, more to taste
2 teaspoons chopped fresh oregano or basil
¾ teaspoon fine sea salt, more to taste
½ teaspoon Dijon mustard
½ tablespoon La Fe Aji Amarillo or other chile paste
½ teaspoon honey
½ teaspoon La Fe Ground Cumin
½ cup La Fe Vegetable Oil
Lime wedges, for garnish
For the marinade: In a large bowl, whisk together garlic, soy sauce, La Fe aji amarillo paste, La Fe lime juice, La Fe aji panca paste, mustard, La Fe cumin, La Fe sazon, La Fe black pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from the oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, La Fe queso fresco, garlic, La Fe lime juice, oregano, salt, mustard, La Fe aji amarillo paste, honey, and La Fe cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.