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Peruvian-style roast chicken with spicy jalapeño sauce

Peruvian-style roast chicken with spicy jalapeño sauce
Bob Chamberlin / Los Angeles Times

It wasn't so long ago that we learned to cook from an authority figure — our mother, our boss, Julia. They showed us how to do something, and we simply did it — without asking questions, much less demanding answers. ... Read more

Total time: 1 hour, 15 minutes | Serves 3 or 4

Peruvian-style spicy jalapeño sauce

  • 2-3 jalapeños, seeded and roughly chopped
  • 1 cup chopped cilantro leaves
  • 2 cloves garlic, minced or grated on a microplane (about 2 teaspoons)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons aji Amarillo paste (optional)
  • 2 teaspoons fresh lime juice (1 lime)
  • 1 teaspoon white vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Step 1Combine the jalapeños, cilantro, garlic, mayonnaise, sour cream, chile paste, lime juice and vinegar in the jar of a blender and blend on high speed until smooth. With the blender running, slowly drizzle in the olive oil. Season to taste with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. This makes about 1 cup sauce, which can be stored in a sealed container in the refrigerator for up to 1 week.

Peruvian-style roast chicken with spicy jalapeño sauce

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 3 cloves garlic, minced or grated on a microplane (about 1 tablespoon)
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon oil
  • 1 (3 1/2 to 4-pound) chicken, butterflied
  • Peruvian-Style Spicy Jalapeno Sauce

Step 1Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.

Step 2In a small bowl, combine the cumin, paprika, garlic, vinegar, salt, pepper and oil and massage together with your fingertips.

Step 3 Dry the chicken thoroughly. Separate the chicken skin from the breasts. Spread the spice mixture evenly over the chicken and all under the skin.

Step 4Set a wire rack on a rimmed baking sheet lined with aluminum foil. Position the chicken so that the breasts are in the center of the baking sheet and the legs are close to the edges. Roast until the thickest part of the breast close to the bone registers 160 degrees on an instant-read thermometer, 35 to 45 minutes.

Step 5Transfer the chicken to a cutting board, tent loosely with foil, and rest for 10 minutes, then carve and serve with the spicy jalapeno sauce, if desired.

Note: Adapted from recipes found in “The Food Lab” by J. Kenji López-Alt. Aji amarillo paste can be found in select gourmet and Latin markets, as well as online.


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