Pollo Asado with Creamy Green Sauce

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The name, pollo asado, means grilled chicken but this dish can also be roasted. Either way, the chicken will be juicy and full of flavour due to the spicy citrus marinade.

CREAMY GREEN SAUCE

1-2 green chillies, deseeded and cut

into chunks

1 cup fresh coriander leaves

½ cup mayonnaise

½ cup sour cream

Salt and freshly ground black pepper POLLO ASADO

¼ cup olive oil

4 cloves garlic, crushed

2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons dried oregano 1 tablespoon white wine vinegar

¼ cup fresh orange juice

¼ cup fresh lime juice

8-12 skinless, bone-in chicken thighs

Green sauce: Put all ingredients in a blender or food processor and blend until smooth. Refrigerate for at least 1 hour before serving.

Pollo asado: Heat the oil in a pot set over medium-low heat. Add the garlic, cumin, paprika and oregano and cook for 2-3 minutes, stirring continuously. Transfer to a bowl and set aside to cool.

Once cold, whisk in the vinegar and orange and lime juices. Put the chicken pieces in a shallow ceramic dish; add the marinade and turn the chicken to coat evenly. Refrigerate to marinate for 1 hour only (any longer and the chicken will start to break down).

Preheat the oven to 200°C and set a rack in the upper part of the oven. Remove the chicken to an oven pan (reserve the marinade) and season with salt and pepper. Roast the chicken for 25-30 minutes, basting occasionally with the reserved marinade, until browned and cooked through. Discard any remaining marinade.

Turn the grill to high and grill the chicken for 5 minutes so that it browns and chars a little. Serve with the green sauce to spoon over. Serves 6