Peruvian Chicken and Spicy Cilantro Sauce
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Prep time:
Cook time:
Chicken Marinade
6 Garlic cloves, minced
3 tbsp Soy sauce
1 tbsp Aji Amarillo paste
1 tbsp Lime juice
1 tsp Pasilla or Ancho chile powder or chili powder
1 tsp Dijon mustard
1 tsp Cumin (ground)
1 tsp Black pepper
1/2 tsp Salt
2 tbsp Extre virgin olive oil
3 - 4 lbs Chicken pieces or 4 chicken breasts, skin on preferred
Spicy Cilantro Sauce
1 cup Cilantro leaves
4 Jalapeno peppers, diced, seeded
1/4 cup Feta cheese, crumbled
1 Garlic clove, chopped
1 1/2 tbsp Lime juice
2 tsp Oregano, fresh & chopped
3/4 tsp Salt
1/2 tsp Dijon mustard
1/2 tbsp Aji Amarillo paste
1/2 tsp Honey
1/2 tsp Cumin (ground)
1/2 cup Extra virgin olive oil


  1. In a bowl add garlic, soy sauce, Aji Amarillo paste, lime juice, chile powder, Dijon mustard, cumin, salt & papper thn whisk
  2. Add chicken and coat thorougly.  Cover at refriderate ideally up to 12 hours, minimum 2 hours

Spicy Cilantro Sauce

  1. Using a blender ad cilantro, jalapeno peppers, feta cheese, lime juice, oregano, salt, Dijon mustard, Aji Amarillo pasts, homey and cumin.  Blend well until smooth
  2. Slowly pour olive oli into mixture and cotinue to blend a few more moments
  3. Set sauce aside for later.  Sauce taste better if made ahead.  If you refridgerate the sauce you will need to remove at least 30 minutes to allow it to soften.


  1. Preheat oven to 450F
  2. Remove chicken from marinade and pat dry.  It is important pat dry to enjoy cripier chicken.
  3. Place chicken on a baking sheet skin up
  4. Place in oven and bake 25 minutes for chicken breasts, 35-45 minutes for chicken pieces.  Monitor closer to end of cooking.

Serve chicken with Spicy Cilantro Sauce, lime wedges and your favourite side dishes.  Enjoy!



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