Style Chicken With Green Sauce




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


jalapeños, seeded, finely chopped

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.

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.


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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