Ingredients Table

For the Chicken

For the Green Sauce

About the Ingredients

This recipe uses juicy chicken thighs instead of a whole chicken, making it faster and easier. The marinade is smoky, garlicky, and full of flavor. Aji amarillo paste adds a touch of Peruvian spice, but you can skip it if you can’t find it. The green sauce is made with cilantro, jalapeños, lime, and garlic – it’s fresh, spicy, and bright.

Cooking Instructions

For the Chicken

1. In a bowl, mix garlic, oil, vinegar, paprika, cumin, salt, pepper, and aji amarillo (if using).
2. Coat the chicken with the marinade. Let it sit for 30 minutes at room temperature or up to 2 hours in the fridge.
3. Preheat oven to 450°F (230°C).
4. Place chicken skin-side up on a baking tray and roast for 25–35 minutes, until the skin is golden and crispy.

For the Green Sauce

1. Add all sauce ingredients to a blender: jalapeños, garlic, cilantro, lime zest and juice, honey, salt, pepper, and aji amarillo (if using).
2. Blend until smooth, then slowly add olive oil while blending.
3. Taste and adjust with more lime, salt, or pepper if needed.

Nutrition Information (Estimated)

• Calories per serving: 320–400 kcal
• Protein: 25–30g
• Fat: 20–25g
• Carbohydrates: 5–10g

Tips

• If you can’t find aji amarillo, just skip it—the jalapeños provide enough flavor.
• Let the chicken rest for 5 minutes after baking for juicier meat.
• You can use the sauce as a dip or dressing too!