Our ever-popular Peruvian roast chicken will forever be one of our favorites…unless we need to get dinner on the table ASAP. If that's you too, lean on chicken thighs instead for that smoky, garlicky chicken with its crispy skin, in less than half the time.
Ingreadient
- 3 cloves garlic, grated or finely chopped
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. distilled white vinegar
- 2 tsp. smoked paprika
- 1 tsp. aji amarillo paste (optional)
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 1/2 lb. bone-in, skin-on chicken thighs
- 2 jalapeños, seeded, finely chopped
- 1 clove garlic, peeled
- 1 c. fresh cilantro leaves with tender stems
- Zest and juice of 2 limes, plus lime wedges for serving
- 1 tsp. aji amarillo paste (optional)
- 1 tsp. honey
- 1/2 tsp. (or more) kosher salt
- 1/4 tsp. (or more) freshly ground black pepper
- 1/4 c. extra-virgin olive oil
Direction
- In a large bowl, whisk garlic, oil, vinegar, paprika, aji amarillo (if using), cumin, salt, and pepper. Add chicken and turn to coat, making sure to rub marinade under skin. Cover and refrigerate at least 30 minutes at room temperature, or refrigerate up to 2 hours.
- Preheat oven to 450°. Arrange chicken skin side up on a baking sheet.
- Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into thickest part registers 165°, 25 to 35 minutes.
- In a blender, blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo (if using), honey, salt, and pepper until smooth. With the motor running, slowly drizzle in oil. Taste and add more lime juice, salt, and pepper, if needed.
- Arrange chicken on a platter. Spoon sauce over. Serve with remaining sauce and lime wedges alongside.
