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Ingredients
Peruvian Roast Chicken
3 tbsp.
GOYA® Lime Juice
3 tbsp.
GOYA® Extra Virgin Olive Oil
2 tbsp.
GOYA® Los Andes – Amarillo Pepper Paste
2 tbsp.
soy sauce
1 tbsp.
Dijon mustard
4 tsp.
GOYA® Minced Garlic
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp.
GOYA® Ground Cumin
1 tsp.
GOYA® Oregano Leaf
4 lbs.
skin-on, bone-in chicken pieces, such as thighs, legs and breasts
Green Sauce
1 cup
packed fresh cilantro leaves
2
green onions, coarsely chopped (about 1/2 cup)
1
fresh jalapeño pepper, seeded and coarsely chopped
2 tbsp.
GOYA® Lime Juice
1 tbsp.
GOYA® Los Andes – Amarillo Pepper Paste
2 tsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
½ cup
GOYA® Mayonnaise
2 tbsp.
GOYA® Extra Virgin Olive Oil
Directions
Step 1
Peruvian Roast Chicken: In large bowl, whisk together lime juice, oil, pepper paste (Aji Amarillo), soy sauce, mustard, garlic, Adobo seasoning, cumin and oregano. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
Step 2
Preheat oven to 450°F.
Step 3
Remove chicken from marinade and arrange on foil-lined baking sheet (discard marinade).
Step 4
Bake for 25 to 35 minutes or until chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of thigh. Let rest for 5 minutes before serving.
Step 5
Green Sauce: In blender, blend cilantro, green onions, jalapeño, lime juice, pepper paste (Aji Amarillo), garlic and Adobo seasoning until puréed and smooth. Add mayonnaise and oil, pulse until blended.
Step 6
Serve roast chicken with green sauce.
Note:
Alternatively, use whole chicken or spatchcocked chicken and adjust cooking time accordingly.
New from Goya
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