Peruvian Roast Chicken with Green Sauce (Ají Verde)

Step 1

Mince half of the garlic and toss it with 2 tablespoons of the lime juice and the chicken thighs in a bowl; let marinate for 20 minutes.

Step 2

Preheat the oven to 425°F and line a baking sheet with foil.

Step 3

Arrange the marinated chicken thighs skin-side up on the baking sheet.

Step 4

Roast for 35-40 minutes, until the skin is golden and the internal temperature reaches 165°F with no pink remaining.

Step 5

Meanwhile, combine the cilantro, remaining garlic, remaining lime juice, mayonnaise, and jalapeño in a blender and blend until smooth to make the ají verde sauce.

Step 6

Let the chicken rest for 5 minutes after roasting.

Step 7

Serve the roasted chicken hot, drizzled with or alongside the green sauce.