1 Tbsp salt
2 Tbsp ground cumin
3 Tbsp paprika
1 tsp ground black pepper
1 tbsp garlic
minced garlic, about 4 cloves
2 Tbsp lime juice
2 Tbsp red wine vinegar
3 Tbsp canola oil
7 lbs Chicken
1 jalapeños
check for heat
1 Tbsp ginger
1 Tbsp ají amarillo paste
1 cup fresh cilantro leaves
2 cloves garlic
2 Tbsp lime juice
1 cup extra virgin olive oil
salt and black pepper
to taste
Lime wedges
For the Chicken
Preheat the oven to 425 F.
Combine all marinade ingredients and spread mixture evenly over all surfaces of chicken. Let sit until ready to cook.
Heat a cast iron skillet over medium-high heat. Add the chicken to the hot pan and sear.
Transfer the cast iron pan to the preheated oven and continue to cook the chicken until the chicken reaches an internal temperature of 165 degrees.
Allow the chicken to rest for 5 minutes before slicing.
For the Aji verde:
Blend jalapeños, ají amarillo (if using), cilantro, garlic, lime juice, and until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but it will thicken as it sits.
To Serve
Serve the chicken in a platter with the cipollini onions. Granish with cilantro and lime wedges. Serve aji verde on the side.