Peruvian Chicken

PERUVIAN CHICKEN

A few words... You eat chicken all the time.  I get it.  So, when you can come up with ways to excite poultry again it’s 🔥

Major Key: If you’ve never heard of aji panca or pasilla chile powder, you’re not alone.  Basically they’re red pepper from Peru.  So, it’s “heat”.  You can replace this ingredient with any heat you enjoy (sriracha, chili pasta, etc.)

Makes 4 servings

INGREDIENTS

FOR THE CHICKEN:

• 6 garlic cloves, finely grated or minced
• 3 tablespoons soy sauce
• 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
• 1 tablespoon lime juice
• 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cumin
• 1 tablespoon Tastic spice*
• 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
• Extra-virgin olive oil, as needed

FOR THE SAUCE:

• 1 cup cilantro (or flat leaf parsley) leaves and tender stems
• 3 to 4 jalapeños, seeded and diced
• ¼ cup/1 ounce crumbled feta cheese
• 1 garlic clove, chopped
• 1 ½ tablespoons lime juice, more to taste
• 2 teaspoons chopped fresh oregano or basil
• 1 tablespoon Tastic spice, more to taste
• ½ teaspoon Dijon mustard
• ½ tablespoon aji amarillo or other chile paste (see headnote)
• ½ teaspoon honey
• ½ teaspoon ground cumin
• ½ cup extra-virgin olive oil
• Lime wedges, for garnish