Peruvian Chicken Pollo a la Brasa with Aji Sauce

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Step ONE

Mix all marinade ingredients and cover chicken breast and let sit 3 to 27 hours.

Step TWO

For the sauce, place ingredients in a food processor or blender and puree still smooth.

Step THREE

Grill or roast the chicken on a roasting rack in 400° convection oven for about 30 minutes till chicken is browned and reached 165° internally.

Step FOUR

Platter chicken and serve with Aji sauce.

2 lb	ROXY® Organic Boneless Skinless Chicken Thighs
Marinade
6	cloves minced garlic
1/4 cup	olive oil
1 tbsp	cumin
1 tbsp	salt
2 tbsp	coconut sugar
2 tbsp	smoked paprika
1 tsp	ground coriander
1 tsp	dried oregano
1 tsp	fresh ground pepper
1/4 cup	fresh lime juice
Aji Sauce
2	green onions chopped, white and green parts
6	aji chilies roasted and seeded (serrano or jalapeno peppers can be substituted)
2 tsp	huacatey paste
2	cloves garlic, chopped
1/4 cup	vegetable oil (mayonnaise can be substituted for creamier sauce)
1/4 cup	cilantro leaves
1/2 tsp	salt
1/4 cup	queso fresco (parmesan can be substituted)
1/4 cup	water