Ingredients
CHICKEN3
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
JALAPEÑO-CILANTRO SAUCE2
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
How to:
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 the 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 the thickest part registers 165°, 25 to 35 minutes.
JALAPEÑO-CILANTRO SAUCE
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 the thickest part registers 165°, 25 to 35 minutes.
JALAPEÑO-CILANTRO SAUCE
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.
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