Step 1

For the marinade, combine ingredients and the garlic in a large food storage bag, add the chicken and turn to coat

Step 2

Let sit overnight in the refrigerator

Step 3

Preheat oven to 450°F

Step 4

Line a rimmed baking sheet with foil and parchment, arrange chicken, pat skin a bit and spray with EVOO

Step 5

Roast until 160 to 165°F internal temp and deeply browned or shellacked looking

Step 6

Meanwhile, make the sauce

Step 7

Place all ingredients in food processor or blender except for EVOO, then process to smooth, streaming in the EVOO

Step 8

For the Peruvian bean salad, combine all ingredients and chill or serve

Step 9

Serve the chicken with pan drippings poured on top, lime wedges and the pepper-herb sauce on the side, along with the bean salad