Peruvian Baked Chicken with Aji Verde Sauce

In a large bowl, combine soy sauce, lime juice, aji amarillo paste, olive oil, and minced garlic to create the marinade.

Add cumin, paprika, chili powder, oregano, salt, and pepper to the marinade and whisk until well combined.

Score the skin and meat of the chicken pieces to allow the marinade to penetrate.

Add the chicken to the bowl and use your hands to thoroughly coat each piece with the marinade.

Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.

When ready to cook, preheat your oven to 350°F (175°C).

Arrange the marinated chicken on a wire rack set inside a baking sheet and bake until the internal temperature reaches 150°F (65°C).

While the chicken bakes, prepare the Aji Verde sauce. In a blender, combine cilantro, garlic cloves, jalapeño, aji amarillo paste, Mexican crema (or sour cream), mayonnaise, lemon juice, salt, and pepper.

Blend the sauce on high until it's smooth and creamy. Pour into a serving bowl and set aside.

Once the chicken reaches 150°F, increase the oven temperature to 425°F (220°C).

Return the chicken to the oven and continue baking until the skin is golden brown, crispy, and the chicken is fully cooked (internal temperature of 165°F or 74°C).

Serve the hot baked chicken with the Aji Verde sauce for dipping.