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Peruvian Roasted Chicken With Spicy Cilantro Sauce
85%
2
cooking.nytimes.com
By cooking.nytimes.com

Peruvian Roasted Chicken With Spicy Cilantro Sauce

Instructions
Cook:50min
Updated at: Mon, 03 Mar 2025 07:16:24 GMT

Nutrition balance score

Unbalanced
Glycemic Index
30
Low
Glycemic Load
2
Low

Nutrition per serving

Calories896 kcal (45%)
Total Fat73.1 g (104%)
Carbs7.4 g (3%)
Sugars1.9 g (2%)
Protein51.5 g (103%)
Sodium1652.9 mg (83%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 garlic cloves, finely grated or minced
6garlic cloves
finely grated or minced
3 tablespoons soy sauce
3 tablespoonssoy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoonaji amarillo paste
or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 tablespoonlime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoonaji panca paste
or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoondijon mustard
1 teaspoon ground cumin
1 teaspoonground cumin
1 teaspoon freshly ground black pepper
1 teaspoonfreshly ground black pepper
1/2 teaspoon fine sea salt
½ teaspoonfine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
1 x 3.5 poundchicken
halved, or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
extra-virgin olive oil
as needed
1 cup cilantro leaves and tender stems
1 cupcilantro
leaves and tender stems
3 to 4 jalapeños, seeded and diced
3jalapeños
seeded and diced
1/4 cup/1 ounce crumbled feta cheese
¼ cupfeta cheese
crumbled
1 garlic clove, chopped
1garlic clove
chopped
1 1/2 tablespoons lime juice, more to taste
1 ½ tablespoonslime juice
more to taste
2 teaspoons chopped fresh oregano or basil
2 teaspoonsfresh oregano
chopped, or basil
3/4 teaspoon fine sea salt, more to taste
¾ teaspoonfine sea salt
more to taste
1/2 teaspoon Dijon mustard
½ teaspoondijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
½ tablespoonaji amarillo
or other chile paste
1/2 teaspoon honey
½ teaspoonhoney
1/2 teaspoon ground cumin
½ teaspoonground cumin
1/2 cup extra-virgin olive oil
½ cupextra-virgin olive oil
Lime wedges, for garnish
lime wedges
for garnish

Instructions

View on cooking.nytimes.com
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