CHICKEN DIPPING SAUCE RECIPES

Name: Peruvian Roasted Chicken With Spicy Cilantro Sauce
Total time: 50 min
Yield: 4 servings
Cuisine: latin american
Ingredients: 6 garlic cloves, finely grated or minced; 3 tablespoons soy sauce; 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal; 1 tablespoon lime juice; 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder; 1 teaspoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1/2 teaspoon fine sea salt; 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts; Extra-virgin olive oil, as needed; 1 cup cilantro leaves and tender stems; 3 to 4 jalapeños, seeded and diced; 1/4 cup/1 ounce crumbled feta cheese; 1 garlic clove, chopped; 1 1/2 tablespoons lime juice, more to taste; 2 teaspoons chopped fresh oregano or basil; 3/4 teaspoon fine sea salt, more to taste; 1/2 teaspoon Dijon mustard; 1/2 tablespoon aji amarillo or other chile paste (see headnote); 1/2 teaspoon honey; 1/2 teaspoon ground cumin; 1/2 cup extra-virgin olive oil; Lime wedges, for garnish

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE RECIPE ...

Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipe ... image

Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won’t be traditional, but the chicken will still be tasty — especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.

Provided by Melissa Clark

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 24

Ingredients

6 garlic cloves, finely grated or minced
3 tablespoons soy sauce
1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
1 tablespoon lime juice
1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
Extra-virgin olive oil, as needed
1 cup cilantro leaves and tender stems
3 to 4 jalapeños, seeded and diced
1/4 cup/1 ounce crumbled feta cheese
1 garlic clove, chopped
1 1/2 tablespoons lime juice, more to taste
2 teaspoons chopped fresh oregano or basil
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon Dijon mustard
1/2 tablespoon aji amarillo or other chile paste (see headnote)
1/2 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Lime wedges, for garnish

Steps:

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
Carve the chicken and serve with the sauce and lime wedges on the side.

TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE

Top Secret Recipes | Benihana Dipping Sauces Recipe image

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Ingredients

Nutrition Facts : Calories 10 calories

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