2 c. cilantro leaves and tender stems
1 c. basil leaves
1/4 c. sour cream
2 jalapeños, stems removed and seeded
2 tbsp. olive oil
1 clove garlic, peeled
1 tsp. aji amarillo or pinch of cayenne pepper
1/2 tsp. kosher salt
Zest and juice of 1 lime
For the chicken:
1 whole spatchcocked chicken, about 5 pounds
1/4 c. olive oil
4 cloves garlic, minced or grated with a microplane
1 tbsp. aji amarillo paste or 1/4 teaspoon cayenne pepper
1 tbsp. aji panca paste or 1 tablespoon smoked paprika
1 1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
Zest and juice of 1 lime
For the aji verde: In a blender, blitz cilantro, basil, sour cream, jalapeños, olive oil, garlic, aji amarillo, salt, and lime juice and zest on high speed until smooth. Transfer to a small bowl and keep covered in fridge until ready to serve. For the chicken: In a large bowl, stir together olive oil, garlic, aji amarillo, aji panca, cumin, salt, pepper, and lime juice and zest. Add chicken, turning to coat. Cover and let marinade in fridge for at least 2 hours or up to overnight. Remove chicken from fridge at least one hour before cooking to bring to room temperature. Preheat oven to 425°. Set a wire rack on a foil-lined baking sheet. Remove chicken from marinade and lay skin-side up on the wire rack. Tuck the wing tips under the breasts. Roast for 55 to 60 minutes, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. Let rest 10 minutes before slicing and serving with aji verde.