Pollo a La Brasa (Peruvian-Style Roasted Chicken)

nerdswithknives.com

Wendy Blatchley

subheading: For the chicken:

6 medium garlic cloves peeled

⅓ cup soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons fresh lime juice about 1 lime

1 teaspoon finely grated lime zest about 1 lime

2 teaspoons smooth Dijon mustard

2 teaspoons honey

2 teaspoons ground cumin

2 teaspoons paprika

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon vegetable oil

8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs

subheading: For the sauce:

1 packed cup cilantro leaves and tender stems

1 to 2 jalapeño or Serrano peppers ribs and seeds removed, diced

1 garlic clove chopped

3 scallions chopped

2 tablespoons lime juice more to taste (plus lime wedges for garnish)

¾ teaspoon kosher salt more to taste

1 teaspoon Dijon mustard

½ tablespoon aji amarillo or other chili paste

1 teaspoon honey

½ teaspoon ground cumin

½ cup mayonnaise

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