Ingredients

6 garlic cloves (peeled)

1/3 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

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

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

1 packed cup cilantro (leaves and tender stems)

1-2 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

Instructions

Step 1: Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, cumin, paprika, salt, pepper, and vegetable oil in a blender until smooth. Place the chicken in a large sealable bag and pour in the marinade. Move the chicken around to coat all pieces evenly. Seal the bag and refrigerate for at least 4 hours, up to 24 hours, turning occasionally for even marinating.

Step 2: Preheat the oven to 450ºF and place a rack in the middle. Line a baking sheet with foil and set a wire rack on top (or place chicken directly on foil if preferred). Remove the chicken from the marinade and arrange the pieces on the rack with space between each. Drizzle about a teaspoon of marinade over each piece.

Step 3: Roast the chicken until the skin is golden and an instant-read thermometer registers 165ºF at the thickest part. This usually takes 30 to 40 minutes (check breasts after 20 to 25 minutes). Remove the chicken from the oven and let rest, loosely covered with foil, for at least 5 minutes before serving.

Step 4: While the chicken roasts, prepare the sauce. In a blender or food processor, combine cilantro, jalapeños, garlic, lime juice, scallions, salt, Dijon mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add mayonnaise and blend just until incorporated. Taste and adjust seasoning with additional salt or lime juice if needed.

Step 5: Serve the roasted chicken alongside the creamy sauce and lime wedges for squeezing over. Enjoy the vibrant, tangy flavors together.

Tips & Variations

For a smoky flavor, finish the chicken under the broiler for 1-2 minutes, watching carefully to avoid burning.

If you can’t find aji amarillo paste, substitute with another chili paste or a small amount of chipotle for a different spicy twist.

Marinate the chicken longer for deeper flavor—up to 24 hours in the fridge works best.

Serve with rice and a fresh salad to complete the meal.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work too. Roast them for a shorter time—about 20 to 25 minutes—to avoid drying out.

Is there a substitute for Worcestershire sauce?

You can use a mix of soy sauce and a splash of balsamic vinegar in equal parts as a substitute if needed. It won’t be exactly the same but will add similar depth to the marinade.