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Step 1
Pat the chicken dry with a paper towel and set it into a large bowl.
Step 2
Whisk together the garlic, soy sauce, aji amarillo paste, honey, aji panca paste, paprika, oregano, coriander, cumin, lime juice and salt and pepper in a small bowl. Pour it over the chicken and gently rub it into the skins.
Step 3
Cover and refrigerate. Marinate the chicken at least 1 hour, or overnight for more flavor penetration. A longer marinade is best.
Step 4
Heat oven to 350 degrees.
Step 5
Remove the chicken from the marinade and set into a large cast iron skillet or baking dish. Pat dry with paper towels. Drizzle with olive oil.
Step 6
Bake the chicken for 40-45 minutes, or until the chicken is golden brown and cooked through. The juices should run clear. Chicken should measure 165 degrees F internally when measured with a meat thermometer.
Step 7
Remove, tent with aluminum foil, and rest for 10 minutes before serving.
Step 8
Add the mayo, aji amarillo paste, huacatay paste, shallow, garlic, vinegar, and lemon juice to a food processor or blender. Blend until smooth.
Step 9
Add the feta cheese and cilantro. Process for several minutes until smooth and well combined.
Step 10
Adjust for salt and serve.