Name: Peruvian Roasted Chicken With Spicy Cilantro Sauce
Ingredients: 1 chicken, cut in pieces, cut in half, or butterflied; 6 cloves garlic, finely grated or minced; 3 tablespoons soy sauce; 1 tablespoon aji amarillo paste; 1 tablespoon lime juice; 1 teaspoon aji panca paste; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; ½ teaspoon fine sea salt; extra virgin olive oil, as needed; 1 cup cilantro leaves and tender stems; 3-4 jalapeños, seeded and diced; ¼ cup crumbled feta or cotija cheese ((1 ounce)); 1 clove garlic, chopped; 1½ tablespoons 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 aji amarillo paste (or other chili paste); ½ teaspoon honey; ½ teaspoon ground cumin; ½ cup extra virgin olive oil

Peruvian Roasted Chicken With Spicy Cilantro Sauce

Ingredients

1 chicken, cut in pieces, cut in half, or butterflied

For chicken

6 cloves garlic, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste (hotter than jalapeños, akin to Tabasco or cayenne, in the middle of the Scoville heat spectrum; can substitute with sriracha, sambal, or other chili paste)
1 tablespoon lime juice
1 teaspoon aji panca paste (sweet, hot, and slightly smokey, less hot than aji amarillo; can substitute with pasilla or other chili paste)
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon fine sea salt
extra virgin olive oil, as needed

For sauce

1 cup cilantro leaves and tender stems
3-4 jalapeños, seeded and diced
¼ cup crumbled feta or cotija cheese (1 ounce)
1 clove garlic, chopped
1½ tablespoons 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 aji amarillo paste (or other chili paste)
½ teaspoon honey
½ teaspoon ground cumin
½ cup extra virgin olive oil

Instructions

Prepare chicken

In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, mustard, cumin, pepper, and salt.
Add chicken (pieces, halves, or butterflied), turning to coat throughly.
Cover and refrigerate at least 2 hours and up to 12 hours.

Cook chicken

Heat oven to 450° or prepare grill.
Remove chicken from marinade. Pat dry with paper towels. Arrange skin side up on rimmed baking sheet and drizzle with oil.
Roast in oven (on baking sheet) or on grill (directly on grate) until cooked, 25 to 45 minutes.
Remove from oven or grill, cover loosely with foil, and let rest for 10 minutes.

Prepare sauce (which chicken is cooking or ahead of time)

In a blender, blend until smooth cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin.
With motor running, slowing drizzle in oil until mixture is emulsified.
Taste and adjust with salt, lime juice, or both as needed.

Serve

Carve chicken, if necessary.
Serve with sauce, which can be poured generously over chicken pieces.

Notes

Adapted from Peruvian Roasted Chicken With Spicy Cilantro Sauce, Melissa Clark, NYT Cooking.