This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. Serve your chicken with a creamy green sauce on the side, and watch the rave reviews come in!
1tablespoonaji amarillo pastecan substitute 1/4 teaspoon cayenne pepper or equal amount of sambal oelek or sriracha
2teaspoonsaji panca pastecan substitute equal amount of smoked paprika
1teaspoonground cumin
1teaspoondried oregano
1teaspoonkosher salt
1/2teaspoonblack pepper
1teaspoonhoney
For the sauce
1/3cupsour cream
1/3cupmayonnaise
1jalapenostem and seeds removed, coarsely chopped
1cupcilantro leaves
1tablespoonolive oil
1teaspoonaji amarillo paste
2teaspoonslime juice
1/4teaspoongarlicchopped
1/4teaspoonsalt
1/2teaspoonhoney
Instructions
For the chicken
Place the olive oil, soy sauce, garlic, lime juice, aji amarillo paste, aji panca paste, cumin, oregano, salt, pepper and honey in a bowl. Stir until well combined.
Place the chicken on a rimmed baking sheet. Pour the marinade over the chicken, and rub the marinade under the skin of the chicken and in the cavity.
Cover the chicken and refrigerate for at least 2 hours.
Preheat the oven to 400 degrees F. Uncover the chicken and tie the legs together with kitchen twine.
Tuck the wing tips underneath the chicken.
Place in the oven. Bake for 1 hour and 20 minutes or until the temperature in the thickest part of the chicken registers 165 degrees F.
If the chicken looks like it is browning too quickly you can cover it with foil.
Remove the chicken from the oven and let it rest for at least 5 minutes.
For the sauce
Place all the sauce ingredients in the bowl of a food processor. Process until sauce is smooth.