Peruvian Chicken à la Melissa Clark
Ingredients
- 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 teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- 1 chicken
- Extra-virgin olive oil, as needed
Preparation
1. Combine ingredients for the marinade
2. Remove backbone from the chicken. Add marinade and put in the fridge overnight
3. Pre-heat oven by 220 C and use a kitchen paper to clean the chicken
4. Put in the oven for 45-60min
5. Let it rest for 5-15min. Serve with cilantro&feta sauce or Guacamole like me.
Category: Berlin Kitchen
