# Components:
→ Chicken Marinade
01 - 1 whole chicken (approximately 3.5 pounds), quartered
02 - 3 tablespoons olive oil
03 - 2 tablespoons lime juice (about 1 lime)
04 - 4 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon smoked paprika
07 - 1 teaspoon dried oregano
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon cayenne pepper (optional)
→ Creamy Green Sauce (Aji Verde)
12 - 1 cup fresh cilantro leaves, packed, stems removed
13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream or Greek yogurt
15 - 2 tablespoons fresh lime juice
16 - 2 jalapeño peppers, seeded and roughly chopped
17 - 2 garlic cloves
18 - 1/4 cup grated Parmesan cheese
19 - 1 tablespoon olive oil
20 - 1/2 teaspoon kosher salt
21 - Freshly ground black pepper, to taste
# Directions:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt, both black peppers, and optional cayenne. Add chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
02 - Preheat oven to 425°F. Line a baking sheet with foil. Arrange marinated chicken skin-side up on the prepared sheet.
03 - Roast chicken for 45 to 50 minutes, basting once with pan juices halfway through, until golden brown and internal temperature reaches 165°F.
04 - While chicken roasts, combine cilantro, mayonnaise, sour cream or yogurt, lime juice, jalapeños, garlic, Parmesan, olive oil, kosher salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
05 - Taste sauce and adjust seasoning as needed. Refrigerate until serving. Once chicken is done, allow to rest 5 minutes.
06 - Present chicken hot with creamy green sauce on the side for dipping.
