1 teaspoon honey (I used Primo honey with Aji Crystals for a little extra kick)
1 teaspoon ground cumin
½ cup extra-virgin olive oil
Instructions
Combine the garlic, soy, sriracha, lime juice, chile powder, Dijon, cumin, pepper, and salt in a medium bowl and stir to combine. Add chicken pieces, turning to coat evenly, then refrigerate to marinate for 1-2 hours.
Remove from the refrierator and place chicken pieces on a baking sheet lined with a silicone mat or parchment paper and roast at 375 degrees until cooked through, about 30 minutes. During the last 10 minutes, spray the top of the chicken lightly with cooking spray.
While the chicken is roasting, make the cilantro sauce. Combine all of the ingredients for the sauce in a blender and blend until smooth, stopping to scrape down the sides as needed.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/03/peruvian-roast-chicken/