Recipe Index

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for the sauce
• 4 tablespoons fresh lime juice (about 2 medium limes), divided
• 6 garlic cloves, roughly chopped, plus 2 cloves for the sauce
• 1 tablespoon kosher salt, divided, plus 1 1/2 teaspoons for the sauce
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons hot chilli sauce or sambal oelek
• 1 tablespoon white vinegar, plus 1 teaspoon for the sauce
• 1 1/2 teaspoons honey, divided
• 4 pounds bone-in, skin-on chicken thighs and breasts (about 4 thighs and 1 split breast)
• 3 jalapeño peppers, roughly chopped (remove seeds for milder sauce)
• 1 cup packed fresh cilantro leaves and tender stems
• 1/4 cup plain Greek yogurt (or mayonnaise for dairy-free)

Method

1. Whisk the olive oil, 2 tablespoons lime juice, the 6 chopped garlic cloves, 1 tablespoon salt, pepper, cumin, chili powder, paprika, oregano, hot chilli sauce, 1 tablespoon vinegar, and 1/2 teaspoon honey in a large bowl or zip-top bag.
2. Add the chicken, turn to coat well, cover, and refrigerate for at least 4 hours and up to 6 hours, turning once halfway through.
3. Remove the chicken from the refrigerator 30 minutes before cooking and let it stand at room temperature.
4. Heat the oven to 425°F. Arrange the chicken skin side up on a rimmed baking sheet or in a large ovenproof skillet, discarding the excess marinade.
5. Roast for 30 to 35 minutes, until the skin is deep golden and crisp and the thickest pieces register 165°F. Rest for 10 minutes.
6. While the chicken roasts, make the green sauce: blend the jalapeños, cilantro, 2 garlic cloves, yogurt, 1/4 cup olive oil, 2 tablespoons lime juice, 1 teaspoon vinegar, 1 1/2 teaspoons salt, and 1 teaspoon honey until smooth and creamy. Taste and adjust salt and lime.
7. Serve the chicken hot with the green sauce spooned over or alongside.

Prep: 15 min · Cook: 30 min · Total: 405 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data