Ingredients
F
For the Chicken:
l
2 1/2–3 lbs bone in, skin on chicken thighs
g
5 cloves garlic, grated
g
1 clove garlic, finely minced
o
2 tbsp olive oil
s
1 ½ tbsp soy sauce
l
2 tbsp lime juice
r
1 tbsp red wine vinegar
s
2 tsp smoked paprika
c
1 ½ tsp cumin
d
1 tsp dried oregano
s
1 ½ tsp salt
b
1 tsp black pepper
t
1/2–3/4 tsp cayenne pepper
F
For the Paprika Oil Finish:
o
1 ½ tbsp olive oil
s
¾ tsp smoked paprika
s
¼ tsp salt
r
½ tsp red wine vinegar
F
For the Extra Aji Verde:
m
¾ cup mayonnaise
s
½ cup sour cream
p
1 ½ packed cups fresh cilantro
j
1 jalapeño, seeded
s
½ serrano pepper (optional)
g
3 cloves garlic
l
3 tbsp lime juice
r
1 ½ tbsp red wine vinegar
o
3 tbsp olive oil
s
¾ tsp salt
b
½ tsp black pepper
t
4 –6 tbsp water
Directions
1
Add grated garlic, minced garlic, olive oil, soy sauce, lime juice, red wine vinegar, smoked paprika, cumin, oregano, salt, black pepper, and cayenne to a bowl or blender. Mix or blend until smooth.
g
5 cloves garlic, grated
g
1 clove garlic, finely minced
o
2 tbsp olive oil
s
1 ½ tbsp soy sauce
l
2 tbsp lime juice
r
1 tbsp red wine vinegar
s
2 tsp smoked paprika
c
1 ½ tsp cumin
d
1 tsp dried oregano
s
1 ½ tsp salt
b
1 tsp black pepper
t
1/2–3/4 tsp cayenne pepper
2
Add chicken to a bowl and coat thoroughly with marinade, working it under the skin. Cover and refrigerate overnight.
l
2 1/2–3 lbs bone in, skin on chicken thighs
3
Remove chicken from the fridge 20–30 minutes before cooking. Preheat oven to 400°F.
4
Remove chicken from marinade and wipe excess marinade off the skin thoroughly, leaving the flavor underneath. Pat the skin dry.
5
Place chicken on a rack over a baking sheet.
6
Roast for 25–30 minutes.
7
Mix olive oil, smoked paprika, salt, and vinegar in a small bowl.
o
1 ½ tbsp olive oil
s
¾ tsp smoked paprika
s
¼ tsp salt
r
½ tsp red wine vinegar
8
After 25–30 minutes, lightly brush the paprika oil over the chicken in a thin layer.
9
Increase oven temperature to 425°F and continue roasting another 15–20 minutes until internal temperature reaches 175–180°F.
10
Switch to broil for 2–4 minutes, watching closely, until the skin is crisp and deep golden brown.
11
Remove from oven and immediately brush or drizzle a very light layer of oil over the chicken to bring out shine.
o
3 tbsp olive oil
12
Let rest 5–10 minutes.
13
For the Extra Aji Verde:
1
Add mayonnaise, sour cream, cilantro, jalapeño, serrano, garlic, lime juice, red wine vinegar, olive oil, salt, black pepper, and water to a blender. Blend until smooth and creamy. Adjust water until pourable.
m
¾ cup mayonnaise
s
½ cup sour cream
p
1 ½ packed cups fresh cilantro
j
1 jalapeño, seeded
s
½ serrano pepper (optional)
g
3 cloves garlic
l
3 tbsp lime juice
r
1 ½ tbsp red wine vinegar
o
3 tbsp olive oil
s
¾ tsp salt
b
½ tsp black pepper
t
4 –6 tbsp water
2
Let sauce sit 15–30 minutes before serving.
3
Serve chicken hot with plenty of aji verde for dipping and drizzling.
