PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Peruvian Roasted Chicken with Spicy Cilantro Sauce image

Number Of Ingredients 24

6 Garlic cloves minced
3 tablespoons Soy sauce
1 tablespoon Aji amarillo paste
1 tablespoon Lime juice
1 teaspoon Aji panca paste or pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon Cumin ground
1 teaspoon Black pepper
1/2 teaspoon Sea salt (fine)
4 Bone in/Skin on Chicken breasts
1 EVOO
1 cup Cilantro leaves and tender stems
1/4 cup Crumbled feta cheese
1 Garlic clove chopped
1 1/2 tablespoons Fresh lime juice (to taste)
2 teaspoons Fresh oregano or basil (chopped)
3/4 teaspoon Fine Sea salt
1/2 teaspoon Dijon mustard
1/2 tablespoon Aji amarillo paste
1/2 teaspoon Honey
1/2 teaspoon Cumin ground
1/2 cup EVOO
4 Lime wedges
3 Jalapeños (seeded and diced)

Steps:

Marinade: Whisk together the garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, s/p. Add chicken; turning to coat, cover and refrigerate for 2-12 hours.
Heat oven to 450*. Remove chicken from marinade and pat dry. Arrange skin-side up on rimmed baking sheet and drizzle with oil. Roast until skin is golden and chicken is cooked through (
While chicken is roasting, make sauce in blender. Blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, ahi amarillo paste, honey and cumin until smooth. Slowly drizzle in EVOO and emulsify. Taste and adjust salt/lime juice as needed. Serve with lime wedges.