Recipe Index

Ingredients

• 1 whole chicken (about 5 pounds)
• 3 tablespoons olive oil, plus 1 tablespoon for the sauce
• 2 tablespoons soy sauce
• 1 tablespoon finely minced garlic, plus 1/4 teaspoon chopped garlic for the sauce
• 1 tablespoon fresh lime juice, plus 2 teaspoons for the sauce
• 1 tablespoon aji amarillo paste, plus 1 teaspoon for the sauce
• 2 teaspoons aji panca paste (or smoked paprika)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus 1/4 teaspoon salt for the sauce
• 1/2 teaspoon black pepper
• 1 teaspoon honey, plus 1/2 teaspoon for the sauce
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 jalapeño, stemmed, seeded, and coarsely chopped
• 1 cup fresh cilantro leaves

Method

1. Whisk the 3 tablespoons olive oil, soy sauce, minced garlic, 1 tablespoon lime juice, 1 tablespoon aji amarillo, aji panca, cumin, oregano, kosher salt, pepper, and 1 teaspoon honey. Rub all over the chicken, cover, and refrigerate for at least 2 hours and up to overnight.
2. Heat the oven to 400°F. Truss the chicken legs together if you like and place it breast side up in a roasting pan.
3. Roast for about 1 hour 20 minutes, basting once or twice with the pan juices, until the skin is deep golden and the thigh registers 165°F. Rest for 15 minutes.
4. While the chicken roasts, blend the sour cream, mayonnaise, jalapeño, cilantro, 1 tablespoon olive oil, 1 teaspoon aji amarillo, 2 teaspoons lime juice, chopped garlic, salt, and 1/2 teaspoon honey until smooth and pale green.
5. Carve the chicken and serve with the green sauce alongside.

Prep: 20 min · Cook: 80 min · Total: 220 min

Nutrition (per serving, where published)