{"id":"bcdbb504-5ee0-46ec-9b6a-5023837d957c","url":"https://recipestripper.com/recipes/bcdbb504-5ee0-46ec-9b6a-5023837d957c","source_url":"https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce","title":"Peruvian Roasted Chicken With Spicy Cilantro Sauce","description":"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 amarillo 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.","servings":4,"servings_text":"4 servings","total_time":"PT50M","ingredients":[{"text":"6 garlic cloves, finely grated or minced","item":"garlic cloves, finely grated or minced","quantity":6},{"text":"3 tablespoons soy sauce","item":"soy sauce","quantity":3,"unit":"tbsp"},{"text":"1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal","item":"aji amarillo paste or another chile paste such as sriracha or sambal","quantity":1,"unit":"tbsp"},{"text":"1 tablespoon lime juice","item":"lime juice","quantity":1,"unit":"tbsp"},{"text":"1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder","item":"aji panca paste or 1 teaspoon pasilla chile powder","quantity":1,"unit":"tsp"},{"text":"1 teaspoon Dijon mustard","item":"Dijon mustard","quantity":1,"unit":"tsp"},{"text":"1 teaspoon ground cumin","item":"ground cumin","quantity":1,"unit":"tsp"},{"text":"1 teaspoon freshly ground black pepper","item":"freshly ground black pepper","quantity":1,"unit":"tsp"},{"text":"½ teaspoon fine sea salt","item":"fine sea salt","quantity":0.5,"unit":"tsp"},{"text":"1 (3 ½- to 4 ½-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts","item":"(3.5- to 4 0.5-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts","quantity":1},{"text":"Extra-virgin olive oil, as needed","item":"Extra-virgin olive oil, as needed"},{"text":"1 cup cilantro leaves and tender stems","item":"cilantro leaves and tender stems","quantity":1,"unit":"cup"},{"text":"3 to 4 jalapeños, seeded and diced","item":"jalapeños","quantity":3,"quantity_max":4,"preparation":"seeded and diced"},{"text":"¼ cup/1 ounce crumbled feta cheese","item":"cup/1 ounce crumbled feta cheese","quantity":0.25},{"text":"1 garlic clove, chopped","item":"garlic clove","quantity":1,"preparation":"chopped"},{"text":"1 ½ tablespoons lime juice, more to taste","item":"lime juice, more to taste","quantity":1.5,"unit":"tbsp"},{"text":"2 teaspoons chopped fresh oregano or basil","item":"chopped fresh oregano or basil","quantity":2,"unit":"tsp"},{"text":"¾ teaspoon fine sea salt, more to taste","item":"fine sea salt, more to taste","quantity":0.75,"unit":"tsp"},{"text":"½ teaspoon Dijon mustard","item":"Dijon mustard","quantity":0.5,"unit":"tsp"},{"text":"½ tablespoon aji amarillo or other chile paste (see headnote)","item":"aji amarillo or other chile paste","quantity":0.5,"unit":"tbsp","preparation":"see headnote"},{"text":"½ teaspoon honey","item":"honey","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon ground cumin","item":"ground cumin","quantity":0.5,"unit":"tsp"},{"text":"½ cup extra-virgin olive oil","item":"extra-virgin olive oil","quantity":0.5,"unit":"cup"},{"text":"Lime wedges, for garnish","item":"Lime wedges, for garnish"}],"instructions":[{"number":1,"text":"For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt."},{"number":2,"text":"Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"Carve the chicken and serve with the sauce and lime wedges on the side."}],"date_published":"2026-10-29T23:42:13.234144+00:00","date_modified":"2026-10-29T23:42:13.234144+00:00"}