Ingredients
For aji verde:
- 2 cups cilantro leaves and tender stems
- 1 cup basil leaves
- 1/4 cup sour cream
- 2 jalapeños, stems removed and seeded
- 2 Tablespoon olive oil
- 1 clove garlic, peeled
- 1 teaspoon aji amarillo (Goya) or pinch of cayenne pepper (Yellow hot pepper paste)
- 1/2 teaspoon kosher salt or Spice of Life
- Zest and juice of 1 lime
For the chicken:
- 1 whole spatchcocked chicken, about 5 lb
- 1/4 cup olive oil
- 4 cloves garlic, minced or grated with a microplane
- 1 Tablespoon aji amarillo paste
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 Tablespoon aji panca paste or 1 tablespoon smoked paprika
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon kosher salt or Spice of life
- 1 teaspoon freshly ground black pepper
- Zest and juice of 1 lime
Directions
For the aji verde:
- In a blender, blend cilantro, basil, sour cream, jalapeños, olive oil, garlic, aji amarillo, salt, and lime juice and zest on high speed until smooth. Transfer to a bowl and keep covered in the fridge until ready to serve.
For the chicken:
- In a large bowl, stir together olive oil, garlic, aji amarillo, aji panca, cumin, salt, pepper, and lime juice and zest. Coat the chicken. Cover and let marinade in the fridge for at least 2 hours or up to overnight.
- Remove chicken from the fridge at least one hour before cooking to bring to room temperature. Preheat the oven to 425°. Set a wire rack on a foil-lined baking sheet. Remove chicken from marinade and lay skin-side up on the wire rack. Tuck the wing tips under the breasts.
- Roast for 55 to 60 minutes, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. Let rest for 10 minutes before slicing and serving with aji verde.
NOTE: This can also be cooked on your outdoor Grill.