Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Notes
To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it. Thoughts about patting the chicken dry after marinating:
The recipe says to cover the chicken while marinating, but if left uncovered in the fridge on the sheet pan, it should dry out the skin and maybe not require wiping the marinade off of the bird allowing for more flavor, unless of course, it burns. One user commented as follows: Wasn't too fastidious either about patting off the marinade. Results were spectacular.
The recipe says to cover the chicken while marinating, but if left uncovered in the fridge on the sheet pan, it should dry out the skin and maybe not require wiping the marinade off of the bird allowing for more flavor, unless of course, it burns. One user commented as follows: Wasn't too fastidious either about patting off the marinade. Results were spectacular.
Ingredients
For the chicken:
- 6 garlic cloves - finely grated or minced
- 3 tablespoons soy sauce
- 1 tablespoon aji amarillo paste - or another chile paste such as sriracha or sambal
- 1 tablespoon lime juice
- 1 teaspoon aji panca paste - or 1 teaspoon pasilla chile powder
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- 1 3 1/2- to 4 1/2-pound chicken - halved (see Note) or 4 pounds bone-in, skin-on chicken parts
- Extra-virgin olive oil - as needed
For the sauce:
- 1 cup cilantro leaves and tender stems
- 3 to 4 jalapeños - seeded and diced
- ¼ cup crumbled feta cheese - 1 ounce
- 1 garlic clove - chopped
- 1 ½ 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 - or other chile paste, see headnote
- ½ teaspoon honey
- ½ teaspoon ground cumin
- ½ cup extra-virgin olive oil
- Lime wedges - for garnish
Instructions
Marinate the chicken
- In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, 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.
Roast the chicken
- 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 oven and let sit, loosely covered with foil, for 10 minutes before serving.
Make the sauce
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and 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.
Serve
- Carve the chicken and serve with the sauce and lime wedges on the side.