Peruvian Roast Chicken with Spicy Cilantro Sauce
Prep time
Cook time
Total time
Adapted from The NY Times:
Recipe type: Entree
Serves: 4
  • 6 garlic cloves, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 lime, juiced
  • 1 teaspoon chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • ½ teaspoon sea salt
  • 1 small chicken, cut into parts
  • Olive oil cooking spray
Cilantro Sauce
  • 1 ounce fresh cilantro (leaves and tender stems), about ½ small bunch
  • 1 serrano chile pepper, seeded and roughly chopped
  • 1 ounce crumbled feta cheese, Mediterranean flavored
  • 1 lime, juiced
  • ½ teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sriracha
  • 1 teaspoon honey (I used Primo honey with Aji Crystals for a little extra kick)
  • 1 teaspoon ground cumin
  • Ā½ cup extra-virgin olive oil
  1. 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.
  2. 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.
  3. 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 MicheleĀ® at