Peruvian Chicken and Aji Amarillo Sauce

Time: 1 hour

Servings: 4 servings

Ingredients

Chicken

  • 1 whole chicken
  • 2 heads of garlic

Marinade

  • 4 cloves garlic (pressed or grated)
  • 2 tbsp low sodium soy sauce
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp lime zest - 2 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1 tsp salt

Sauce

  • 2 medium green onions
  • 1/2 cup mayonnaise
  • 1/4 cup greek yogurt (or sour cream)
  • 1/4 cup crumbled queso fresco, feta, or cotija cheese
  • 2 tbsp aji amarillo paste, 1 sauteed aji amarillo pepper, 1 sauteed habanero
  • 1 tbsp ketchup
  • 2 limes juiced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425° F.
  2. Spatchcock whole chicken and place on half baking sheet.
  3. In a small bowl, mix all marinade ingredients together until fully combined.
  4. Brush whole surface of the chicken with the marinade. Optional: Marinate overnight in a non-reactive bowl.
  5. Cut top 1/4 off of the two heads of garlic and tuck these, cut side down, next to the legs.
  6. Roast the chicken for 45 minutes, or until thickest part of breast and leg reach 165°F.
  7. While the chicken roasts, prepare the sauce. Combine all the sauce ingredients in a blender and blend until smooth.

Adapted from: Roasted Peruvian Chicken and Spicy and Versatile Aji Amarillo Sauce